Balsamic Glazed Cod with Roasted Tomato Penne
Mediterranean Cod Fillets with Balsamic Reduction over Roasted Tomato and Herb Penne
Ingredients:
4 cod fillets (about 6 oz each)
1/2 cup balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
1 teaspoon dried Italian herbs
8 oz penne pasta
2 cups cherry tomatoes, halved
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons olive oil, divided
2 tablespoons fresh basil, chopped
1 tablespoon fresh parsley, chopped
1 lemon, zested and juiced
1/4 cup grated Parmesan cheese (optional)
Salt and pepper to taste
Directions:
Preheat oven to 400°F (200°C).
In a small saucepan, combine balsamic vinegar and honey. Bring to a simmer over medium heat and cook for about 10-12 minutes until reduced by half and slightly thickened. Set aside.
On a large baking sheet, toss cherry tomatoes, bell peppers, and red onion with 2 tablespoons olive oil, salt, and pepper. Roast for 20 minutes, stirring halfway through.
While vegetables are roasting, cook penne according to package instructions until al dente. Drain and set aside.
Season cod fillets with salt, pepper, and dried Italian herbs.
Heat remaining tablespoon of olive oil in a large non-stick skillet over medium-high heat. Add cod fillets and cook for 3-4 minutes per side, until fish flakes easily with a fork.
Drizzle half the balsamic reduction over the cod fillets during the last minute of cooking.
Toss the roasted vegetables with the cooked penne, garlic, fresh herbs, lemon zest, and lemon juice.
Serve the balsamic glazed cod over the roasted tomato penne and drizzle with remaining balsamic glaze.
Sprinkle with Parmesan cheese if desired.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 4 servings