Cod with baked tomato salsa

Ingredients:

• 4 cod fillets with skin from the central part of the fish (140 g)
• 6 plum tomatoes, quartered and then sliced ​​crosswise
• 1/2 red onion, quartered and then sliced ​​crosswise
• Olive oil
• Salt and ground black pepper
• 7 cloves of garlic
• 1 jalapeno pepper, halved and sliced, seeded
• 3 tablespoons chopped fresh cilantro
• Juice of 1 lime

Preparation:

1. Preheat oven to 230°C.
   
   Place the tomatoes and red onion in a bowl and drizzle with oil. Season with salt and pepper. Place on a greased baking sheet. Place the garlic on a square of foil, drizzle with olive oil, and wrap tightly. Place on the baking sheet and bake for 25 minutes, until the vegetables are cooked through and tender.
2. Remove the baking sheet from the oven and let cool for a few minutes. Place the vegetables and garlic in a food processor along with the jalapeño, cilantro, and lime juice and pulse until the mixture is chunky. Taste for seasoning and adjust the seasoning with salt and pepper, if needed.
   
   In a large nonstick skillet, add a tablespoon of olive oil and heat over medium-high heat. When the oil is hot, add the fish and cook for 4 minutes per side. Serve with roasted tomato salsa.