SARDINIAN STYLE BAKED COD WITH FREGOLA POMODORO

Preheat oven to 400 F Prep parchment paper by cutting 4 roughly 12” squares Place cod filets in a the center of the parchment square, generously drizzle with olive oil, lemon juice, and season with salt and pepper, then place lemon slices and rosemary sprigs on top of each fish filet. Fold sides of parchment paper into the center, then bring top and bottom up to meet. Before folding, add a and fold down tightly to seal

Mix shaved fennel, orange, and olives in a large measuring cup or bowl Pour wet ingredients over top, season and mix well

Fill a medium pot with salted water and bring to a boil (*If you are using canned tomatoes or a jar of sauce, skip the next 3 steps*) Meanwhile, heat a separate large water pot with salted water. Score an ‘X’ on the bottom of each tomato and boil for about 7-10 minutes, until soft and skin starts to shrivel When tomatoes are done, drain, add to a large mixing bowl, and cover with cold water and ice. Chill for about 5 minutes Gently peel tomatoes and place in a blender with a splash of olive oil. Blend well until tomatoes are pureed Place dry fregola in boiling water and boil about 6-7 minutes, until no longer al-dente. Reserve about ¼ cup pasta water, drain into a colander, and toss lightly with olive oil Heat 3 tbsp olive oil in a medium, heavy bottomed pot. Place whole garlic cloves in and sautee 3-4 mins until garlic starts to brown. Remove garlic and discard Add diced onions to oil and sautee 5-7 mins, until translucent. Add crushed red pepper, tomato puree, and tomato paste, season with salt and pepper, and stir. Reduce to medium heat and simmer 15-20 mins, until sauce starts to darken and flavors concentrate Add cooked fregola, chopped basil, and about ¼ cup of pasta water into tomato sauce, season with salt and pepper, stir, simmer for 5 minutes more, then remove from heat and cover.

While the tomato sauce is simmering, place each parchment pouch on a baking dish and bake 10-12 minutes. Remove and set aside to cool about 4-5 minutes more Just before plating, unwrap, discard lemons and rosemary, and plate Plate Scoop fregola into a wide-bottom pasta bowl Carefully place fish filet over the fregola Place fennel salad directly on top of fish, lightly drizzle all with good olive oil and serve!