- 1 pint cherry tomatoes, halved
- 1 small fennel bulb, stocks and fronds removed (sub 1 large shallot or 1/2 yellow onion)
- 3 garlic cloves, thinly sliced
- 1 Tbsp. capers
- 5 Tbsp. extra-virgin olive oil, divided
- 1 Tbsp. red wine vinegar
- 1 tsp. honey
- 1 tsp. kosher salt, divided
- Pinch of red chili flakes (optional)
- 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
- 1/2 tsp. black pepper
- 4 thinly sliced lemon slices (from 1 lemon)
- Chopped fresh basil leaves for serving
- Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, cover the fish with foil and warm in the oven at 350°F until heated through, or gently warm individual servings in the microwave. Add a squeeze of fresh lemon juice before serving to brighten the flavors.
