Roasted Cod with Sunchokes, Artichokes and Kalamata Olives

I was looking to switch up my normal weeknight meals that often involve salmon, so I decided to test out some cod recipes! A food blogger I follow has been raving about Whole Foods frozen cod so I decided to pick some up and try it. Cod is a mild and flakey white fish that is pretty reasonably priced at $20 for 6 frozen cod fillets. The directions are to thaw overnight in the refrigerator but I put it in cold water for about 30 minutes and it was perfectly thawed. You can definitely pan sear cod, but I have found great results with baking it on a sheet pan with some vegetables. This specific dish has a bit of a mediterranean flare with kalamata olives, dill and sunchokes. If you have never heard of a sunchoke it is a root vegetable that is low calorie, low carb but high in fiber! A sunchoke resembles a knob of ginger and is similar to a potato but a little healthier. I am by no means an expert on sunchokes, so if you are looking for more information check out this Cooking Light article. I have been able to find sunchokes at the Dupont Farmers Market and Whole Foods, but if you can’t find them or aren't feeling adventurous you can definitely swap them for yukon gold potatoes. I can’t recommend this recipe enough and I hope you will try it!

Serves 3

Ingredients:

3 Cod Fillets (1 per person)

12 oz of frozen Artichoke HHearts

½ cup of Kalamata Olives (pitted and chopped)

8 to 10 medium sized Sunchokes

1 tbsp of Minced Garlic

2 tbsp of Olive Oil

2 tbsp of Butter

1 Lemon

6 to 8  Dill Sprigs

TJ’s Everyday Seasoning (sea salt, mustard seeds, black peppercorns, coriander, onion, garlic, paprika, and chili pepper all in one grinder!)

Salt and Pepper

1. Thaw cod in the refrigerator overnight or cold water for 30 minutes. TJ’s has some fresh cod that is pretty good if you want to go that route.

2. Preheat the oven to 450 degrees. Line a baking sheet with parchment paper or aluminum foil.

3. Thoroughly wash sunchokes and cut into fourths vertically to form wedges. Roughly chop kalamata olives. Chop dill springs and reserve some for garnish. In a large bowl combine sunchokes, frozen artichoke hearts, olives, minced garlic, and about 1 to 2 tablespoons of dill. Add 2 tablespoons of olive oil and use a spoon to mix. Add salt, pepper and the juice of ½ a lemon.

4. Spread mixture across pan and roast in the oven for 20 minutes.

5. Remove pan and give the vegetables a mix. Create a space for the cod in the middle of the pan. Add cod and top with a little knob of butter (you can use olive oil here if you want but I think the butter tastes better!). Generously grind TJ’s everyday seasoning on top of the cod. Thinly slice the other half of the lemon and top the cod.

6. Put the pan back in the oven for 10 minutes until the cod is opaque and flakes easily. Top with remaining dill, serve and enjoy!