Name: Slow Baked Cod with Artichokes
Yield: 2
Ingredients: 1 Tbsp Dali blend; ½ tsp fine sea salt; 2 x 6oz portions of cod; 1cup zucchini, cut in half slices ¼” thick; 1 cup grape tomatoes cut in half; 1 cup frozen artichoke hearts (or drained canned artichoke hearts), defrosted; 2 Tbsp olive oil; 5 slices Tunisian-Style Preserved Lemon

Slow baked cod is an easy set it and forget it dish that yields a perfectly cooked and well seasoned filet of fish, while the tender vegetables are gently warmed through. Season the ingredients, set them to bake in a dish that can go to the table and spend that time you would have been cooking on something else.

Slow Baked Cod with Artichokes

Author: Helen Park
Servings: 2
Category: Main Course

Ingredients

1 Tbsp Dali blend
½ tsp fine sea salt
2 x 6oz portions of cod
1cup zucchini, cut in half slices ¼” thick
1 cup grape tomatoes cut in half
1 cup frozen artichoke hearts (or drained canned artichoke hearts), defrosted
2 Tbsp olive oil
5 slices Tunisian-Style Preserved Lemon

Directions

Preheat the oven to 300°F.
Mix the Dali blend and sea salt to combine.
Season all sides of the cod portions evenly with the Dali salt mixture and place them in an oven-safe baking dish.
In a bowl, toss the zucchini, tomatoes, artichokes, olives, and lemon slices to coat well. This is a great time for any broken pieces or that saucy goodness in the bottom of the preserved lemon jar to be included.
Arrange the seasoned vegetables around the baking dish and bake for 30 minutes or until the cod is cooked.
Enjoy!