Greek Cod and Vegetable Roast

Greek food two nights in a row? Who does that? When you taste this amazing blend of fresh cod, hearty vegetables, olive oil and herbs, you’ll understand perfectly.  If you want to make a yummy vegetarian version, simply remove the cod.  The rest of the dish will still work just fine.

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This recipe makes enough for four people, and you can expect some leftovers. You should allow a total of two hours, counting the prep time. Here are your ingredients:

  • 1 ¼ lb. (2 medium) russet potatoes, skin on
  • 1 large onion, finely chopped
  • 3/4 lb. asparagus, stemmed and cut into 2” pieces
  • 3 cloves garlic, minced
  • 1 tbsp. fresh rosemary leaves
  • 2 tbsp. fresh parsley, chopped
  • 2 tsp. dried oregano (divided)
  • Kosher salt and black pepper to taste
  • White pepper
  • 1 ¼ lb. fresh cod loins
  • 1 can (15 oz.) diced tomatoes
  • 1 cup hot water
  • ¼ cup tomato puree
  • ½ cup pitted Kalamata olives
  • ½ cup fresh feta cheese crumbles
  • Chopped fresh parsley for garnish

Preheat your oven to 400, then break out your cutting board and chef’s knife. Wash the potatoes thoroughly, then slice them into wedges, leaving the skins on. In a large roasting pan or deep skillet, combine the potatoes, onion, asparagus, garlic, rosemary, parsley and 1 tsp. of the dried oregano. Add a generous sprinkle of salt and fresh cracked pepper, and mix these ingredients together. Pour in the olive oil and stir up the whole mess to coat the vegetables thoroughly with the oil.

Next season the cod loins generously with kosher salt and white pepper, then cut them into large chunks of about 1 ½” to 2”. Arrange the cod pieces among the mixed vegetables, then pour the diced tomatoes over the top. Stir the tomato puree into the hot water, then pour this over the top of the dish. Lastly, sprinkle on the remaining 1 tsp. of dried oregano, and into the oven it goes. Roast for 1 hour, basting the top of the mixture with the cooking liquid two or three times during the hour to keep things from drying out.

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After the hour is done, pull your roasting dish out of the oven, arrange the olives on top, then put it back in to bake for another 20-30 minutes. Now you’re done, and ready to serve it up (using a slotted spoon) with some of the feta crumbles and a little fresh parsley. We found ourselves oohing and aahing as we munched down this delicious Greek dinner with big happy grins on our faces. Give it a try – I’m sure you’ll be pleased with the results. Until next time: Eat well, my friends!

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