Baked Cod with Cherry Tomatoes #recipe @LucyBurdette

 LUCY BURDETTE: Wow, this is a busy plate of dinner--I don't think I'd make it into a glamorous food magazine. But the garden was overflowing with fall veggies, and we had to use them! (You'll recognize the peach and cucumber salad, which we love...)

We don't usually eat a ton of fish, but I spotted this easy recipe on the blog FeastingatHome.com and I knew a version of it was for me. Our best garden crop this year was little Sungold cherry tomatoes—sweet and pretty. (I use the word “our” lightly, as my hub John did most of the work this summer while I was writing.) The good thing is that cherry tomatoes are usually available in the grocery store year-round, so you can fix this bright, summery-looking meal even in the dead of winter. And it’s fast and it looks pretty! This makes dinner for two people…

2 tablespoons olive oil

1 cup sungold cherry or other small tomatoes

½ lb cod fillet, cut into two pieces

salt, pepper and smoked paprika to taste

1 lemon

1 large garlic clove

about 8 basil leaves

1 tablespoon capers

Heat the oven to 400.

Chop the garlic into largish pieces. Slice the lemon. Wash the tomatoes. Sliver the basil. Rinse the fish and pat it dry.

Pour the olive oil into an 8 by 8 glass dish. Add the tomatoes, lemon, and garlic and push this all around until the pieces are nicely oiled. Move the vegetables to the sides of the pan and add the cod pieces. Season the fish with fresh pepper, a sprinkle of salt, and smoked paprika.

Bake for 15 to 20 minutes until the fish is done to your liking—we like it white and easily flakable, so I left it in for 18 minutes.

Lucy Burdette writes the Key West food critic mystery series, featuring fiesty food critic Hayley Snow. Number 9, A DEADLY FEAST, is in stores and online everywhere. THE KEY LIME CRIME will be published next summer. 

PS the pre-order link with the new cover for The Key Lime Crime is not up yet, but I will alert you when it is. Meanwhile, A DEADLY FEAST will be out in Mass market paperback on June 9 and you can order that now: Barnes and Noble, Amazon, Indiebound...

"Hayley and Nathan make an appealing pair, and the food descriptions and Key West atmosphere are equally enticing—a sure bet to draw readers of foodie mysteries."

—Booklist

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