Last month in the New York Times, Melissa Clark published a recipe for broccoli with shrimp roasted in the same pan and described how bite-size pieces of chicken thighs would cook in the same amount of time, too. I tried the chicken idea with cauliflower, and the results were very nice. Since then, roasting protein and veggies together has been my go-to method for no-fuss cooking.
Recently, I was inspired by two recipes in Gourmet's "Every Day" section: Roasted Pacific Cod with Spring Vegetables and Mint and Provençal Chicken and Tomato Roast. I swiped the cod from the first and the tomatoes from the second and threw in capers instead of the black olives that the second recipe called for. The fish and the tomato mixture were cooked perfectly at the same time. This is a tasty, simple recipe that I'm sure to reprise. The method is after the jump.
Easy Roasted Cod with Tomato-Caper Sugo
2 6-oz pieces skinless cod fillets (1-in thick)
2 tablespoons olive oil, divided
1 teaspoon minced fresh thyme
1 tablespoon minced fresh parsley
Salt and pepper
3/4 cup halved grape tomatoes
1 tablespoon capers (I much prefer salt-packed, which must be rinsed and soaked)
Preheat oven to 450°. Put fish on one side of a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with herbs, salt and pepper to taste. Toss tomatoes and capers with remaining 1 tablespoon oil and salt and pepper to taste. Spread tomato mixture on other half of baking sheet. Roast until cod is just cooked through, about 10 minutes.
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