Baked Fish with Tomato Sauce, Zucchini–Tomato Gratin, and RDX Roasted Corn

Baked White Fish

A short bake keeps thick white fish moist and lets the tomato sauce supply most of the flavor.

Ingredients

• 1.5 lb skinless cod fillets, divided into 4 portions of similar thickness
• 1 tablespoon olive oil
• 0.75 teaspoon Diamond Crystal kosher salt, or less to taste
• 0.25 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 400°F. Pat the fish dry, checking for pin bones, and place in a lightly oiled shallow baking dish.
2. Rub with the remaining olive oil and season with salt and pepper. Fold thin tail ends underneath so the portions cook evenly.
3. Bake for 12–18 minutes, depending on thickness, until the thickest part reaches 145°F and separates into moist flakes. Begin checking thinner portions at 10 minutes.
4. Transfer gently to plates and spoon the warm tomato sauce over the fish immediately before serving.

Notes

• Halibut or rockfish also work; adjust the baking time to the thickness rather than the weight.

Silky Fresh Tomato and Basil Sauce

Reduced ripe tomatoes and blended olive oil give the sauce body and an orange-red sheen without requiring cream.

Ingredients

• 1.5 lb ripe tomatoes, cored and chopped
• 3 tablespoons extra-virgin olive oil, divided
• 1 small shallot, finely chopped
• 2 cloves garlic, thinly sliced
• 0.5 teaspoon kosher salt, plus more to taste
• 2 tablespoons finely sliced fresh basil
• 1–2 teaspoons fresh lemon juice, to taste
• to taste freshly ground black pepper

Instructions

1. Warm 1 tablespoon olive oil in a saucepan over medium-low heat. Add the shallot and cook for 4–5 minutes until soft without browning. Add the garlic and stir for 30 seconds.
2. Add the tomatoes and salt. Simmer uncovered for 15–20 minutes, stirring occasionally, until the tomatoes collapse and most loose water has evaporated.
3. Blend with an immersion blender until mostly smooth. With the blender running, gradually add the remaining 2 tablespoons olive oil to make a thick, glossy sauce.
4. Stir in the basil, lemon juice, and pepper. Taste for salt and acidity, then keep warm over very low heat without boiling.

Notes

• The sauce should coat a spoon but still flow over the fish. Reduce it before blending if watery, or loosen with a tablespoon of water if too thick.
• Start with the smaller amount of lemon juice; peak-season tomatoes may already have enough acidity.

Zucchini, Tomato, and Parmesan Rice Gratin

Roasting the vegetables first concentrates their flavor and prevents a watery gratin. A modest amount of rice and egg holds the vegetables together beneath a savory Parmesan crust.

Ingredients

• 0.5 cup uncooked long-grain white rice
• 1.5 lb zucchini, cut into 1/4-inch rounds
• 1 lb ripe plum tomatoes, cut into 1/4-inch slices
• 1 medium yellow onion, thinly sliced
• 3 tablespoons olive oil, divided, plus a little for the baking dish
• 2 cloves garlic, minced
• 2 large eggs
• 0.75 cup finely grated Parmigiano Reggiano, divided
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt, divided, plus salt for the rice water
• 0.25 teaspoon freshly ground black pepper

Instructions

1. Heat the oven to 425°F. Lightly oil a 2-quart shallow baking dish and line two sheet pans with parchment.
2. Cook the rice in a saucepan of boiling salted water for 10–12 minutes, until just tender. Drain thoroughly and spread out to cool slightly.
3. Toss the zucchini with 1 tablespoon olive oil and 1/2 teaspoon salt. Spread on one sheet pan. Arrange the tomatoes on the other and drizzle with 1 tablespoon olive oil and 1/4 teaspoon salt.
4. Roast for 20–25 minutes, turning the zucchini once, until the zucchini has browned edges and the tomatoes have lost some moisture. Remove the tomatoes earlier if they begin to scorch.
5. Meanwhile, soften the onion in the remaining tablespoon olive oil over medium-low heat for 10–12 minutes. Stir in the garlic and thyme for the final minute.
6. Reduce the oven to 400°F. Whisk the eggs with 1/2 cup Parmesan, the pepper, and remaining 1/4 teaspoon salt. Fold in the rice, onions, and half the zucchini once they are warm rather than hot.
7. Spread the rice mixture in the baking dish. Layer the remaining zucchini and tomatoes over it, and scatter with the remaining 1/4 cup Parmesan.
8. Bake for 30–35 minutes, until the center is set and the top is well browned. If needed, broil briefly for darker edges, watching closely. Rest for 10 minutes before cutting into portions.

Notes

• Keep the vegetables in a single layer during roasting; crowded pans trap steam.
• The gratin can be baked earlier in the day and reheated uncovered at 350°F until hot.

Roasted Corn with Noma Projects RDX

Roasting keeps the corn juicy while concentrating its sweetness. A restrained coating of RDX adds a savory finish without obscuring the kernels.

Ingredients

• 4 ears fresh sweet corn, husks and silk removed
• 1 tablespoon olive oil
• 2 teaspoons Noma Projects RDX, plus more to taste
• to taste kosher salt, only if needed

Instructions

1. Heat the oven to 425°F. Rub the corn with olive oil and place on a rimmed sheet pan.
2. Roast for 20–25 minutes, turning twice, until the kernels are tender and lightly golden in spots rather than heavily charred.
3. Brush each hot ear with 1/2 teaspoon RDX, turning to distribute it evenly. Taste a few kernels before adding any additional RDX or salt.

Notes

• Use the actual RDX condiment and check its label for allergens and storage guidance. Apply it after roasting so the finish does not scorch.

Overall Timing / Workflow

The gratin takes the longest and benefits from resting, leaving the final oven window for the fish.

Instructions

1. 0:00 — Heat the oven to 425°F, start the rice, and slice the gratin vegetables.
2. 0:15 — Roast the zucchini and tomatoes. Cook the onions and start the tomato sauce on the stovetop.
3. 0:40 — Assemble the gratin and reduce the oven to 400°F. Bake until set and browned; finish the tomato sauce while it cooks.
4. 1:10 — Remove the gratin and tent loosely. Increase the oven to 425°F and roast the corn.
5. 1:35 — Remove and finish the corn with RDX, then cover loosely. Reduce the oven to 400°F and bake the fish. Gently rewarm the tomato sauce.
6. 1:50 — Check the fish for doneness, portion the gratin, and plate everything while hot.

Notes

• For a shorter finish, roast the corn alongside the gratin at 400°F for about 25–30 minutes if oven space allows, then bake the fish while the gratin rests.

Plating

Keeping the sauce over the fish preserves the gratin's browned crust and gives each component its own texture.

Instructions

1. Place one portion of baked fish on each warm plate and spoon tomato sauce generously over it, leaving a little white fish visible.
2. Set a compact portion of gratin alongside, browned vegetable-and-cheese side facing up.
3. Lay a whole ear of RDX corn across the top or side of each plate and serve immediately.

Leftover Path

Separate storage protects the gratin's texture and allows gentle reheating of the fish.

Instructions

1. Refrigerate the fish, sauce, gratin, and corn in separate covered containers within 2 hours. Use the fish within 2 days and the remaining components within 3–4 days.
2. Reheat the gratin uncovered at 350°F until the center reaches 165°F. Warm the fish covered with some tomato sauce at 275°F until it reaches 165°F, checking early to minimize drying.
3. Cut leftover corn from the cob and warm it gently with a spoonful of tomato sauce. Serve beside the reheated gratin, or fold into softly scrambled eggs.

Notes

• The tomato sauce freezes well for up to 3 months.