Posted on 10 July 2011 by

Roast Cod with Cherry Tomato-Preserved Lemon Salsa

By David Harbilas

Tomatoes and lemons are a natural pairing, though they aren’t seen together very often.

The trick is in using lemon as a seasoning to the tomato, rather than risk having the acid of the lemon overwhelm the tomato, which has acidity of its own.

How do you do this?

By using the rind. Here I’ve decided to use preserved lemon rather than grating raw zest into the salsa. The result is something saltier (since the lemons are preserved in salt) and stronger in lemon flavor than if one used raw zest instead.

Serves two

  • 2 cod filets, about 7 ounces each
  • ¼ cup diced red onion
  • 1 cup cherry tomatoes, quartered
  • ¼ cup preserved lemon, diced
  • 3 tablespoons white wine vinegar
  • 1 teaspoon sugar
  • 2 tablespoon chopped parsely
  • extra virgin olive oil
  • salt and pepper to taste

Preheat an oven to 400 degrees. In a bowl, combine the tomatoes with the lemon, onions, vinegar, sugar, parsley and about 4 tablespoons of olive oil. Season to taste with salt and pepper and let stand at room temperature for at least 30 minutes to allow the flavors to combine. Brush the fish with a little olive oil and season with salt and pepper. Roast for 10-13 minutes, or until it flakes easily. Serve with the salsa.

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