Baked Cod Cherry Tomatoes (Printable version)
Tender cod fillets baked with cherry tomatoes, garlic, and fresh herbs for a light, flavorful dish.
# What You'll Need:
→ Fish
01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each
02 - 2 tbsp olive oil
03 - 1 lemon, zested and juiced
04 - Salt and freshly ground black pepper, to taste
→ Vegetables
05 - 10.5 oz cherry tomatoes, halved
06 - 2 garlic cloves, thinly sliced
07 - 1 small red onion, thinly sliced
→ Herbs & Garnish
08 - 2 tbsp fresh parsley, chopped
09 - 1 tbsp fresh basil, torn (optional)
10 - 1 tsp dried oregano
# Directions:
01 - Preheat the oven to 400°F. Lightly oil a baking dish large enough to hold the cod fillets in a single layer.
02 - Place the cod fillets in the baking dish. Drizzle with 1 tablespoon of olive oil and lemon juice; sprinkle the lemon zest over the fillets. Season with salt and freshly ground black pepper.
03 - In a mixing bowl, combine the halved cherry tomatoes, sliced garlic, and red onion. Add the remaining 1 tablespoon of olive oil, dried oregano, salt, and pepper; toss gently to coat.
04 - Scatter the tomato mixture around and over the cod fillets in the baking dish.
05 - Bake for 18 to 20 minutes, until the cod is opaque and easily flakes with a fork.
06 - Sprinkle fresh parsley and torn basil over the baked cod before serving.
# Expert advice:
01 -
- The combination of tender cod and sweet tomatoes feels like a little Mediterranean secret just for you
- It comes together quickly but tastes like you’ve spent hours perfecting it
02 -
- Do not overbake the cod; it should flake gently when tested with a fork, ensuring it stays moist and tender
- Tossing the tomatoes with herbs and oil before baking infuses the whole dish with vibrant flavors you won’t get just by adding them on top
03 -
- Always pat your cod dry before seasoning to get a better sear and prevent watery baking
- Using both lemon zest and juice layers in a more complex citrus flavor that lifts the entire dish