WHITE WINE &Cherry Tomato Cod

A lot of my recipes are modeled after meals I’ve eaten at various restaurants. If something is impeccable, simple, and in my opinion, doable at home, then it will most likely make it into my rotation. This dish is inspired by an incredible dinner I had in Positano at a restaurant called Max. They served a fish “al forno,” which in Italian means baked, and I’ve since adapted that method into some of my fish recipes. The point is, since I most likely won’t be back in Positano (sadly) for a while, I had to find a way to get my fix of this dish.

This dish is very juicy so I recommend serving it with some cous cous or rice. That’s typically my go-to with any juicy chicken or fish dish I make. I personally love drizzling all that juice over my entire plate, veggies included. I also suggest using the freshest produce you can get your hands on. There is SUCH a difference in fresh lemon, basil, cherry tomatoes, etc. Trust me, it will make your whole experience that much more enjoyable!