Wild Alaskan Cod is on sale and fresh at the grocer. So I took advantage and improvised a dish I originally remember from Cooks Illustrated Magazine's Make Ahead Edition. Usually make-ahead meals are reserved for non-fish entrees. But the cookbook had this one make-ahead fish dish. It is basically cod with olive oil, seasoning, cherry tomatoes, capers, parsley, and olives. I didn't have olives so left those out. There may have been more to the recipe but one can prepare and store in fridge for 12 - 24 hours. I only did a few hours then baked. I baked at 350 fahrenheit for about 20 to 25 min. That was plenty.
The lighting in these pictures isn't the best. I feel sorry for that. I just wanted to quickly capture without setting up lighting to be honest. It was dark and I just had the overhead lights on. But it is a nice meal I served with salad and baked small yellow potatoes with butter and sour cream and a side of lemon.