Cod with Oven-Roasted-Tomato Vinaigrette


  • 4 cod fillets (6 ounces each)
  • Sea salt and freshly ground black pepper
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 teaspoon herbes de Provence
  • 1 tablespoon chopped fresh tarragon leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1/4 cup champagne vinegar
  • 6 Oven-Roasted Tomatoes

Sometimes, with the right combination of raw ingredients, you create a dish that is so much better than the sum of its parts – this cod dish is a perfect example.


Preheat the oven to 450 degrees.

Season the cod with salt and pepper. Heat 2 tablespoons of the oil in an ovenproof saute pan until smoking. Place the filets in the pan, skin side up, and saute for 1 minute, or until the cod is seared.

Place the pan in the middle of the oven and roast until the flesh is firm and opaque, 12 to 15 minutes, depending on the thickness of the fish.

Meanwhile, in a medium bowl whish together the herbs, vinegar, and 1 teaspoon salt until the salt disolves. Chop the roasted tomatoes into a large dice and add them to the bowl.

Slowly whisk in the remaining 3/4 cup of oil and season the pepper. To serve, spoon 1/2 cup of the vinaigrette over each fillet.