3 Tablespoons sun-dried tomatoes in oil, drained and chopped
1/2 cup chopped pitted olives (black, Kalamata or green)
4 Alaska Cod fillets (4 to 6 oz. each), fresh, thawed or frozen
Salt and pepper, to taste
3 to 4 thin slices Mozzarella cheese
Cherry tomatoes on the vine
Fresh basil, to garnish
Preheat oven to 450ºF. Spray a 9-by-9-inch baking pan with cooking spray. In a small bowl, combine sun-dried tomatoes and olives.
Rinse any ice glaze from frozen Alaska Cod under cold water; pat dry with paper towel. Brush both sides of fish with olive oil and place in baking pan. Roast, uncovered, for 5 minutes.
Remove fish from oven. Season with salt and pepper. Spread the tomato mixture onto the fillets. Cut cheese slices in half, if needed, then arrange over fillets. Top with little bunches of cherry tomatoes on the vine; drizzle lightly with olive oil.
Return fish to oven and roast an additional 8 to 10 minutes for frozen fillets or 5 to 6 minutes for fresh/thawed fish. Cook just until fish is opaque throughout. Garnish with basil leaves.
Variation: Try a prepared olive tapenade instead of the olives.