- 2 large heads cauliflower, cut into florets, core thinly sliced
- 2 pints grape tomatoes
- 8 to 10 garlic cloves, unpeeled
- ¾ cup olive oil, divided
- 2 teaspoons dried thyme
- Kosher salt
- Freshly ground black pepper
- 4 (6-ounce) boneless, skinless cod fillets
- ½ teaspoon sherry vinegar
How to Make It
- Set racks in the upper and lower thirds of the oven and preheat it to 425°F.
- In a very large bowl, toss the cauliflower, tomatoes, and garlic with ½ cup of the olive oil, the thyme, 1 tablespoon kosher salt, and several grinds of black pepper. Divide the vegetables between two rimmed baking sheets. (If you don’t have a bowl large enough to hold all the vegetables, toss the vegetables with the oil mixture right on the baking sheets.) Roast the vegetables, stirring and switching rack positions halfway through, until the cauliflower is a deep golden brown and the tomatoes have started to burst, 35 to 40 minutes.
- Meanwhile, pat the cod fillets dry with paper towels. Rub the fillets all over with 2 tablespoons of the olive oil and season them with 1 teaspoon kosher salt and a few grinds of black pepper.
- When the cauliflower has been in the oven for 30 minutes, remove one of the baking sheets from the oven. Carefully transfer 12 tomatoes and 2 garlic cloves to a cutting board or bowl to cool. Use a spatula to make room for the cod fillets (you want the cod to touch the pan), then lay the fillets among the vegetables and return the baking sheet to the oven. Cook until the cod is just opaque in the center, 8 to 10 minutes.
- Meanwhile, make the sherry-tomato sauce. Peel the cooled garlic cloves and, in a medium bowl, mash them with ¼ teaspoon kosher salt until you have a paste. Use a fork to whisk in the remaining 2 tablespoons olive oil and the sherry vinegar. In a separate bowl, gently press on the tomatoes with a fork to expel some juices. Fold the smashed tomatoes and their juices into the olive oil mixture. Taste the sauce and add more vinegar if desired; if the sauce is too thick, add a little more olive oil.
- Divide the remaining vegetables on the baking sheet with the cod among four plates or shallow bowls. Place the cod over the vegetables, and top with the sherry-tomato sauce.