I’m still searching for international flavors that speak to my taste buds. This weeks food of choice is Greek. What I love about Greek foods is their simplicity. They are mostly a vegetarian cuisine but the flavors are bold and bright enough that you don’t really miss the meat. (Well, that’s my opinion, but the beloved would say differently. He is definitely a meat and potatoes kind of guy.) When protein is introduced to their menu it’s usually in the form of fish or cheese.

That’s what we are exploring this week…fish. This recipe is a baked fish on a bed of fragrant vegetables. The aroma of the fennel, onions, capers, garlic, tomatoes, and wine, roasting in the oven was amazing! (If I were more tech savvy I would invent “smell-a-vision” and retire in a couple of years.)

I went to our local market looking for sea bass but they didn’t have any. Apparently, it’s very expensive right now so they don’t keep it on hand. I settled for cod because it’s a mild fish that easily takes on the flavors it is cooked with. It’s also a firm white fish that holds up well when baked.

4 cod filets
1 cup white wine (divided)
2 teaspoons garlic, chopped (divided)
2 teaspoons Dijon mustard
1 fennel bulb, sliced
1 red onion, halved and sliced
2 tablespoons capers
3 cups cherry tomatoes, whole
1/2 cup extra virgin olive oil
grated zest and juice of one lemon
whole thyme springs
1/2 cup parsley, chopped (optional)

1. In a medium bowl, combine 1/2 cup wine, 1 teaspoon garlic, and the Dijon mustard. Mix well, add the fish and refrigerate for at least 30 minutes.

2. In a baking dish, add the fennel, onion, capers, tomatoes, 1/2 cup wine, 1 teaspoon garlic, and olive oil. Toss to mix and add salt and pepper to taste.

3. Bake in a preheated 400-degree oven for 25-30 minutes until the vegetables release their juices and the tomatoes begin to burst open.

4. Remove from the oven, place the fish on top and sprinkle with lemon zest, lemon juice, and thyme. Return to the oven and bake for an additional 15-20 minutes or until the fish is cooked through.

5. To serve, sprinkle with chopped parsley if desired.



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