This recipe is a lil tweak of Jamie Oliver’s. In his book, Happy Days with the Naked Chef, there’s a section of “Quick Fixes” that have a perfect collection that are quick and tasty. Served with a small side salad of mixed greens and all is good.

Ingredients

1 lb. of Cod fillet, skinned and pin-boned and cut 2 pieces.
1/2 lb. of raw, peeled and deveined shrimp
1 cup of cherry tomatoes cut in halves
1/2 cup plus 2 TBs. of heavy cream
1/2 cup of shredded Parmesan cheese
1 small handful of fresh basil, torn
sea salt and freshly ground black pepper
extra virgin olive oil for drizzling

Preparation

1. Preheat the oven to 425°F. Coat a baking dish or roasting pan with a little olive oil.
2. Season the cod on both sides with sea salt and freshly ground black pepper and place in the dish. I also added approximately 3TBs. of a seafood rub that consisted of ground coriander, thyme, garlic and fennel. The seafood rub is optional.
3. Drizzle the cream over the fish and sprinkle the Parmesan cheese over the fish.
4. Sprinkle the cod with the shrimp, avocado, basil and cherry tomatoes.
5. Cook at the top of the preheated oven for about 15-20 minutes until golden brown and the cream is bubbling.
6. Season with sea salt and freshly ground pepper.
7. Sometimes, I like to drizzle some fresh lemon juice. About 1 1/2 TBs. over the dish.

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