The piece of cod

We recently had a spectacular vacation in Italy. From time in Tuscany (cooking class being the highlight) to an amazing time in Naples. I must say that Naples is the most invigorating, exciting, exhausting, wild place I have ever been. And we only just scratched the surface.

Given where Naples sits, a great deal of the food comes from the Mediterranean. So we ate a lot of fish and other seafood. Of course the Neapolitan street food featured too, but this posting is about flavor intensity.

Cod is (of course) not a fish one would expect to see in Naples, but for this recipe, it works well. Other firm, white fsh would work even better, but I didn't really have time to get to the fish monger - so frozen cod it was. The fish isn't the star, however. The bold combination of flavors - capers, tomatoes, olives, oregano, olive oil all baked with the fish made for a delicious, quick, easy dinner.

Ingredients

8 oz Firm white fish in 2 fillets

6 oz cherry tomatoes - cherry tomatoes have the most flavor and the right skin to flesh ratio . And they are about the same size as the olives.

1/2 red onion, diced (soaked in water for 30 minutes, then drained)

4 Tbsp capers, draind but not rinsed. I wanted to keep the briny intensity and not need to add more salt

4 oz black olives, halved

A sprinkling of dried oregano

8 oz Small Yukon Gold potatoes

Mint to cook the potatoes

Salt, to taste in the potato water.

Lots of high quality olive oil

Method

Preheat oven to 375F (Fan assist or 400F conventional).

Place the fish on a parchment lined sheet pan. Mix the tomatoes, capers, red onion, olives, oregano, and olive oil together in a bowl.

Salt cold water in a saucepan, and add the mint and potatoes. 

Cover the fish well with the tomato mixture. 

Start to cook the potatoes over a medium setting. At the same time put the sheet pan into the oven. When the potatoes are cooked (8-10 minutes after being brought to a simmer), the fish is cooked.

Serve with a nice, crisp white wine.