Oh my cod


Lol, I couldn't resist this titleπŸ˜‚πŸŸ. At least I can amuse myself while churning out these posts. This excellent fish recipe was very easy and came out so impressive looking. It was legit professional πŸ‘πŸ». Delicious Mediterranean flavors here; fresh oregano, kalamata olives, fresh tomatoes, and thick, buttery cod. Baked and served atop wilted arugula, cooked with a touch of balsamic vinegar. This plated wonderfully.

I gave a serving to a cousin in a takeout container, and he wanted to know which restaurant it came from (sup, Josh). The fish stays moist since it's cooked covered, ensuring the perfect texture. If you didn't think you could cook fish perfectly, this recipe will prove you wrong. Go forth and sea what you're capable of, in the kitchen and out.


1/2 cup kalmata olives chopped

2 tsp capers chopped

2 anchovy fillets chopped

1 garlic clove minced

1 tsp lemon juice

3 TBS olive oil

6 cherry tomatoes

1 TBS chopped oregano 

4 cod fillets



Preheat oven to 400.  Spray a 9x13 baking dish.  Then mix anchovies, capers, olives, garlic, lemon juice, oil, and oregano.  Set aside.

Season fish with salt and pepper.  Pour mixture over fish and top with lemon slices.

Cover dish with foil and bake for 15 min.  

Now to prepare the arugla.  You will need:

1 TBS olive oil

2 garlic cloves sliced

8 oz arugula 

1 TBS balsamic vinegar 

1/4 tsp coarse salt 


Heat oil in skillet with garlic.  Once fragrant add arugula and stir until wilted and then add vinegar.  Then season with spices.

Place finished cod over arugula and enjoy!