Baked Cod

I must admit, I love fish.  But it's expensive. And it's not like beef or chicken where you can just pull something together and it's delicious.  The last month or so we've been stuck in dinner rut, in desperate need for new flavors.  Thank goodness cod was on sale when I decided to make this.



Ingredients
- 1 lb of cod
- 1 lb of potatoes (I used those medium sized yellow potatoes)
- 1 bulb of garlic
- 1/2 lb of plum or cocktail tomatoes
- 3 Tbl evoo
- three sprigs of fresh rosemary
- 4 Tbl white wine (I used pinot grigio)
- a handful of fresh basil 
- s&p

1.  Preheat oven to 425.  Peel the potatoes and cut into approximately 2 inch cubes.  Boil the potatoes until soft, but they shouldn't be mushy.  Drain and set aside.

2.  Chop the tomatoes into quarters.  Break the garlic bulb up and remove the skins.  In an oven safe dish, arrange the tomatoes, potatoes and garlic into a single layer.  Spread 2 Tbl of evoo and the rosemary over everything.  Season with s&p.  Bake for 15 minutes

3. Pull the dish out and place the cod on top of the tomatoes & potatoes.  Drizzle the remaining Tbl of oil over the fish.  Season with s&p.  Bake for another 5 minutes.  

4. Pull the dish out one last time and add the white wine.  Bake for another 5 minutes.

5. Garnish with basil before serving.

This dish fed both of us, gave us seconds, and still had enough left over for my lunch the next day.  We had this dish as our main and side dishes, but a fresh salad with a vinaigrette would have been a nice side.  And of course, might as well finish off that bottle of wine that you only needed 4 tablespoons from....  Cheers!