Baked Cod with Cherry Tomatoes (Printable View)
Tender cod fillets baked alongside cherry tomatoes and herbs for a flavorful, easy Mediterranean main dish.
# Ingredient List:
→ Fish
01 - 4 skinless, boneless cod fillets (5.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 10.6 oz cherry tomatoes, halved
05 - 2 garlic cloves, finely minced
06 - 1 small red onion, thinly sliced
→ Herbs & Seasoning
07 - 1 tablespoon fresh basil, chopped (plus extra for garnish)
08 - 1 tablespoon fresh parsley, chopped
09 - 1 teaspoon dried oregano
10 - Zest of 1 lemon
→ Garnish
11 - Lemon wedges, for serving
# How to Make It:
01 - Set oven temperature to 400°F (200°C).
02 - Lightly grease a baking dish with olive oil to prevent sticking.
03 - Arrange cod fillets in the dish and season both sides with salt and freshly ground black pepper.
04 - In a mixing bowl, combine halved cherry tomatoes, minced garlic, sliced red onion, chopped basil, parsley, dried oregano, lemon zest, and remaining olive oil. Gently toss to combine.
05 - Distribute the tomato mixture evenly around and on top of the cod fillets.
06 - Bake in the preheated oven for 18 to 20 minutes, or until the cod flakes easily with a fork and the tomatoes are softened.
07 - Sprinkle extra fresh basil over the dish and serve with lemon wedges.
# Expert Suggestions:
01 -
- This dish feels like a secret gift from the Mediterranean coast right in your own kitchen
- The fresh herbs and lemon zest brighten every bite and make it a favorite for weeknight dinners
02 -
- Don&t overbake the cod; it flakes easily and should remain moist
- Adding a splash of white wine before baking adds a subtle depth you won&t believe at first
03 -
- Let the cod rest a few minutes after baking to lock in juices
- The secret is in the gentle toss of the tomato mixture so you keep the tomatoes intact but release their juices