Balsamic Glazed Cod with Roasted Tomato Penne
Mediterranean Cod Fillets with Balsamic Reduction over Cherry Tomato Pasta
Ingredients:
4 cod fillets (about 6 oz each)
3 tablespoons balsamic vinegar
2 tablespoons honey
2 cloves garlic, minced
2 tablespoons olive oil, divided
1 teaspoon dried Italian herbs
Salt and pepper to taste
12 oz penne pasta
2 pints cherry tomatoes, halved
1 red onion, thinly sliced
3 cloves garlic, minced
1/4 cup fresh basil, chopped
2 tablespoons capers, rinsed
1/4 cup grated Parmesan cheese
Red pepper flakes (optional)
Directions:
Preheat oven to 400°F (200°C).
In a small bowl, whisk together balsamic vinegar, honey, 2 cloves minced garlic, 1 tablespoon olive oil, Italian herbs, salt, and pepper.
Place cod fillets in a shallow dish and pour half the balsamic mixture over them. Let marinate for 15 minutes while preparing other ingredients.
On a large baking sheet, toss cherry tomatoes and red onion with remaining olive oil, 3 cloves minced garlic, salt, and pepper. Roast for 15 minutes until tomatoes begin to burst.
Meanwhile, bring a large pot of salted water to boil and cook penne according to package directions until al dente. Drain, reserving 1/2 cup pasta water.
Heat an oven-safe skillet over medium-high heat. Remove cod from marinade (reserve marinade) and sear for 2 minutes on each side.
Pour remaining marinade over cod and transfer skillet to oven. Bake for 5-7 minutes until fish flakes easily with a fork.
In a large bowl, combine cooked pasta, roasted tomatoes and onions, capers, and a splash of pasta water. Toss gently to combine.
Divide pasta among four plates, top with a cod fillet, and drizzle with balsamic glaze from the pan.
Garnish with fresh basil, grated Parmesan, and red pepper flakes if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 520 kcal | Servings: 4 servings