Bacalao al horno con tomates asados y limón

Ingredientes

• 4 (6-ounce) cod fillets
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• Juice of 1 lemon
• 1 ½ tablespoons extra virgin olive oil
• 1 small yellow onion (sliced)
• 1 bulb fennel (quartered, core cut away, thinly sliced)
• 1 pint cherry tomatoes (halved)
• ½ cup dry white wine or unsalted chicken stock
• 3 tablespoons capers (drained)
• ¼ teaspoon crushed red pepper flakes (plus additional to taste)
• Chopped fresh herbs (such as parsley, dill, or thyme, for serving)

Preparación

1. 1

   Preheat: Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9x13 or similarly sized baking dish with nonstick spray.

2. 2

   Dry: Pat the cod dry. Arrange in the baking dish, and season with ½ teaspoon salt and black pepper. Squeeze the lemon over the top.

3. 3

   Saute: Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Saute for 8 to 10 minutes until the onions and fennel are tender and the tomatoes begin to break down. Add the white wine. Let the wine reduce for 1 minute, then add the capers and red pepper flakes.

4. 4

   Bake: Spoon the tomato-fennel mixture around the cod. Place in the oven and bake 12 to 15 minutes, until fish is opaque and flakes easily with a fork. Sprinkle with fresh herbs. Serve hot.