Description
Baked Cod with Roasted Tomatoes and Lemon is a fresh, Mediterranean-inspired dish featuring flaky cod fillets baked alongside sweet cherry tomatoes, zesty lemon, and aromatic herbs. It’s a healthy, one-pan meal that’s perfect for a quick dinner or an elegant occasion.
Ingredients
- 4 fresh cod fillets (about 6 oz each)
- 2 cups cherry or grape tomatoes
- 1 lemon, thinly sliced
- 3 garlic cloves, minced
- 2 tbsp olive oil
- 2 tbsp fresh parsley or basil, chopped
- Salt, to taste
- Black pepper, to taste
- Optional: 1/4 tsp crushed red pepper flakes
- Optional: 1 tbsp capers
Instructions
- Preheat oven to 400°F (200°C).
- Place cherry tomatoes in a baking dish. Drizzle with 1 tbsp olive oil, add minced garlic, salt, and pepper. Toss to coat.
- Roast tomatoes for 10–15 minutes, until they begin to burst and release juices.
- Pat cod fillets dry and season with salt and pepper.
- Remove dish from oven, nestle cod fillets among the tomatoes, and top with lemon slices and remaining 1 tbsp olive oil.
- Return to oven and bake for 12–15 minutes, or until cod is opaque and flakes easily with a fork.
- Garnish with fresh herbs before serving.
Notes
Use fresh cherry tomatoes for best flavor, but canned can work in a pinch (drained well).Cod is done when it reaches an internal temperature of 145°F (63°C).Don’t overbake cod to avoid drying it out; spoon tomato juices over it to keep moist.Add white wine to the tomato mixture before roasting for extra depth.Pairs well with rice, couscous, or roasted vegetables.
Nutrition
- Serving Size: 1 cod fillet with tomatoes
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 65mg
