Cod with Roast Tomato-Avocado Salsa
By David Harbilas
Guacamole is a familiar and oftentimes boring pairing to not only chips but also fish, chicken, and beef.
Here, a slightly different version, more a salsa than a traditional guacamole, is served with roast cod.
The method for roasting the tomatoes is the same as in a tomato tart: the tomatoes are seeded, filleted, and roasted slowly with olive oil.
Serves 4
- 3 ripe avocados
- 1 large red tomato, peeled and filleted
- ½ red onion, diced
- juice of 1 lime
- 1 tablespoon cilantro, chopped
- ½ cup extra virgin olive oil
- salt and pepper to taste
- 4 cod filets, about 6 ounces each
A reminder: to filet the tomatoes, first peel them by cutting a X on the bottom of the tomato, placing them in boiling water for 15 seconds and immersing them in cold water. The skins should peel off easily. Cut the tomatoes into lengthwise quarters and cut out the center section of seeds and flesh, leaving only the outer “filet.”
Preheat an oven to 300 degrees. Lay the tomato filets out on a sheet pan and drizzle with olive oil and sprinkle with salt and pepper. Roast for 1 hour, or until soft but not falling apart. Remove, cool thoroughly and dice. Raise the oven’s temperature to 375, to cook the fish.
Meanwhile, dice the avocados and place in a bowl with the tomatoes, red onion, lime juice, cilantro, salt and pepper to taste, and extra virgin olive oil. Roast the cod on a sheet pan for 15-20 minutes, or until flake tender. Serve with the salsa and a drizzle of extra virgin olive oil.
