To be honest, I am not into the whole concept of a new year’s diet. I feel like it usually becomes more about looking a certain way as fast as possible, as opposed to building a healthier life style that makes you feel good at all times. Plus the whole thing usually falls apart by March.
Instead of two months of kale smoothies, grain bowls, and pretending that I love running two miles a day I am all about dishes like this baked cod becoming routine…with a side of pretending that I love running two miles a day.
What makes this cod so great is that it has a bright flavor to it from being baked in a spicy tomato and caper sauce, but couldn’t be easier and more affordable to make. You could even sub out the cod with tilapia to make it extra budget friendly. It quickly became a dish that my mother started to request I make for her pretty much anytime I cook family dinner. This dish could serve as anything from a slap together weeknight meal, to a homemade date night dinner that gives off the air that you totally care.
- 1 lb cod fillets
- 1/2 yellow onion, diced
- 4 cloves garlic, minced
- 1/2 tsp crushed red pepper flakes
- 1/4 cup capers
- 1 tsp balsamic vinegar
- 1 28 oz can diced tomatoes
- 1 tbsp julienned basil
- 1/2 tsp sugar
- 2 tbsp olive oil
- salt and pepper to taste
Preheat the oven to 375. Heat the oil in a large, oven-proof pan over medium-high heat. Add the onions and saute until the onions become soft and translucent, about five-seven minutes. Add the garlic and crushed red pepper, saute until the garlic becomes fragrant, about 30 seconds to a minute. Add the balsamic and cook for about 30 seconds. Add the can of tomatoes, basil, capers, and sugar. Reduce heat to low and simmer for 10 minutes. Add salt and pepper to taste.
Season both sides of the cod with salt and pepper and add it into the sauce. Make sure the cod is covered by the sauce. Bake for 10 minutes and serve topped with fresh basil.