Description
This Mediterranean baked cod features tender, flaky fish nestled in a bed of jammy tomatoes, fennel, and aromatic herbs. It’s a light yet flavorful one-pan dish perfect for a wholesome meal.
Ingredients
1 pint cherry tomatoes, halved
1 small fennel bulb, thinly sliced
3 garlic cloves, thinly sliced
1 Tbsp. capers
5 Tbsp. extra-virgin olive oil, divided
1 Tbsp. red wine vinegar
1 tsp. honey
1 tsp. kosher salt, divided
Pinch of red chili flakes (optional)
1–1.25 lbs. cod fillets
1/2 tsp. black pepper
4 thin lemon slices
Chopped fresh basil leaves for serving
Instructions
- Preheat oven to 400°F.
- In a baking dish, combine cherry tomatoes, fennel, garlic, capers, 3 tablespoons olive oil, red wine vinegar, honey, 1/2 teaspoon salt, and chili flakes if using. Toss to combine.
- Bake uncovered for 20–25 minutes until tomatoes soften and become jammy.
- Pat cod dry and brush with remaining olive oil. Season with remaining salt and black pepper.
- Remove baking dish from oven, stir the tomato mixture, and nestle cod fillets evenly into the dish.
- Top each fillet with a lemon slice and return to the oven.
- Roast for 10–15 minutes until fish is opaque and flakes easily with a fork.
- Remove from oven, garnish with fresh basil, and spoon the tomato mixture over the fish before serving.
Notes
Substitute cod with halibut or sea bass if desired.
Replace fennel with shallot or onion for a milder flavor.
Add zucchini or bell peppers for extra vegetables.
Use olives instead of capers for a similar briny taste.
Store leftovers in the refrigerator for up to 2 days.
Reheat gently in the oven at 350°F, covered with foil.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet
- Calories: 280 kcal
- Sugar: 6 g
- Sodium: 520 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 60 mg
