A lot of my recipes are modeled after meals I’ve eaten at various restaurants. If something is impeccable, simple, and in my opinion, doable at home, then it will most likely make it into my rotation. This dish is inspired by an incredible dinner I had in Positano at a restaurant called Max. They served a fish “al forno,” which in Italian means baked, and I’ve since adapted that method into some of my fish recipes. The point is, since I most likely won’t be back in Positano (sadly) for a while, I had to find a way to get my fix of this dish.
This dish is very juicy so I recommend serving it with some cous cous or rice. That’s typically my go-to with any juicy chicken or fish dish I make. I personally love drizzling all that juice over my entire plate, veggies included. I also suggest using the freshest produce you can get your hands on. There is SUCH a difference in fresh lemon, basil, cherry tomatoes, etc. Trust me, it will make your whole experience that much more enjoyable!
Scroll down for the recipe.
WHAT YOU NEED:
For the sauce:
- 2 tblspns olive oil
- 1/2 tspn crushed red pepper flakes
- 3 large garlic cloves, minced
- 1 pint cherry tomatoes, cut into halves
- 1/4 cup dry white wine
- 1/2 cup fresh basil, finely chopped
- 1/2 fresh lemon juice
- 1/2 tspn fresh lemon zest
- 1/2 tspn salt
- 1/4 tspn black pepper
For the cod:
- 2 tblspns olive oil
- 1 1/2 pounds fresh cod, cut into 4 pieces
WHAT TO DO:
- Preheat the oven to 375º
- Sauce: heat oil in a saucepan over medium heat. Add crushed red pepper & garlic and saute for 1-2 minutes, until fragrant.
- Add the cherry tomatoes and cook, stirring occasionally, until they are soft and blistering but still holding their shape (about 10-12 mins).
- Add the white wine, stir, and allow the mixture to simmer.
- Stir in the basil, lemon juice, lemon zest, salt, & pepper and cook for 2 minutes.
- Transfer the sauce into a bowl and set aside until needed.
- Fish: season both sides of the fish with salt & pepper.
- Using the same (now empty) pan, add more oil over medium heat.
- Place cod in the oil and cook until golden brown, about 5 minutes.
- Flip the cod over in the pan carefully, then place the pan into the oven for another 5 minutes.
- Pour the white wine tomato mix over the cod and serve immediately.