Proteincod filet2 pounds, boneless and skinless
Produceconcord grapes8 ounces
lemon juice2 tablespoons
fresh thyme1 tablespoon of leaves
Dry Goodsjarred marinated artichoke6 ounces, drained and roughly chopped
Kosher salt1/2 teaspoon
I prefer concord grapes here as I find them to be sweeter than regular grapes, but if you’ve just got red grapes, that works fine. Just make sure they’re seedless before adding them to the pan! This recipe also works with tilapia or haddock in place of the cod. Slow roasting the fish keeps it from drying out in the heat of the oven.
- Preheat the oven to 250*F.
- Arrange the cod filets on a sheet pan, leaving a few inches of space between each.
- Drizzle each filet with lemon juice, then sprinkle evenly with salt and the thyme leaves.
- Arrange the grapes and artichokes around the cod, dispersing them evenly across the pan.
- Place the pan in the oven and bake 18-22 minutes, until the cod is cooked through and registers 135*F with a meat thermometer.
- Use a spoon to gently press down on some of the grapes, to break them and create a light sauce.
- Serve the cod filet with the grapes and artichokes spooned on top.
Prep it for later:
1. Separate the grapes from their stems and place in a resealable bag or container.
2. Drain the artichokes and add them to the bag with the grapes.
3. Separate the thyme leaves from their stems and store in a small bag or container.
Freeze for up to 3 months or store in the fridge for 2-3 days.
1 resealable bag or container of cod filets
1 resealable bag or container of grapes and artichokes
1 resealable bag or container of thyme leaves
Prepare from prepped:
Follow instructions exactly as if you were making from fresh.