In honor of the passing of a friend’s father, I decided to try a basic Greek dish, since that was his home country. I had read about ‘plaki’ style, baking a dish in the oven with veggies, olive oil and tomatoes, so though I’d give it a shot! The cod took on the flavor of the lemons nicely and the tomatoes and oregano were the perfect compliment.
2 cod fish fillets
2 tomatoes – chopped – I used roma but regular tomatoes are good too
1 tbs oregano
4 cloves garlic – chopped
1/4 cup olive oil
1 shallot – sliced thin
Preheat oven to 350 degrees. Slice the shallot thinly then heat up the olive oil in a small skillet. Toss in the shallots and cook until soft, about 3 minutes. Chop up the garlic cloves and toss then in with the shallots. Cook until fragrant – about a minute. Add the chopped tomatoes and the oregano. Let this cook until most of the olive oil has been absorbed.
Place the cod fillets in an oven proof dish and smother them with the olive oil mixture. Slice the lemon and place the slices on top of the fish. I used a lemon and a half worth of slices and juices the remaining half lemon over the fish. Bake for 45 minutes.
Serve this up with a nice, dry white wine or a somewhat sweet red – try a Chardonnay or a Tempranillo. I served broccoli as a side dish and just tossed it in a separate dish with some garlic and pepper and baked it alongside the fish in the oven. A pretty easy dish to prepare and cook, this was delicious and light!