Roast cod, for when local cod appears at the fish market — Smothered in a mix of late-season tomatoes, garlic, and last of the basil, and oven-roasted over a bed of potatoes pan-fried in good olive oil. Leftovers are turned into a crusty skillet hash, and topped with a fried egg to give us enough energy to turn back the clocks.
Local ingredients: Cod from Seaport Fish; tomatoes from New Roots Farm; Yukon Gold potatoes, garlic, and basil from the garden.
Diary of a Tomato 
Oh, delicious!
One of our favorite ways to prepare cod, really easy and all in one dish!
I am going to bookmark this recipe. We have locally caught cod and tomato season is not yet totally over. This dish sounds just perfect for dinner.
If I remember correctly, it’s based on a Ligurian dish!
Yum, yum!
It was!