Roasted Cod with Corn and Charred Tomato Relish

Instructions

1. 1

   Preheat your oven to 425°F and line a large baking sheet with parchment paper. Pat the cod fillets dry with paper towels and place them skin-side up on the prepared sheet.

   Tip: Drying the fish ensures crispy skin and even cooking.

2. 2

   In a small bowl, combine 2 tablespoons of olive oil with minced garlic, lemon zest, salt, pepper, and thyme. Brush this mixture over the top of each cod fillet.

   Tip: Don't skip the herb oil—it infuses the fish with incredible flavor.

3. 3

   Roast the cod in the preheated oven for 15-18 minutes until the flesh is opaque and flakes easily with a fork.

   Tip: Avoid overcooking by checking doneness at the 15-minute mark.

4. 4

   While the fish cooks, heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the diced red onion and sauté for 2 minutes until softened.

   Tip: Cooking the onion first adds depth to the relish.

5. 5

   Add the halved cherry tomatoes to the skillet and cook for 4-5 minutes, stirring occasionally, until they begin to blister and char slightly.

   Tip: Let them sit undisturbed for 1-2 minutes to develop color and caramelization.

6. 6

   Stir in the fresh corn kernels and continue cooking for 2-3 minutes until heated through. Season with additional salt and pepper to taste.

   Tip: Fresh corn needs minimal cooking—just enough to warm it through.

7. 7

   Remove the skillet from heat and stir in the fresh basil, lemon juice, and red pepper flakes. Taste and adjust seasonings as needed.

   Tip: Add the basil just before serving to preserve its fresh aroma and color.

8. 8

   Remove the cod from the oven and divide among serving plates. Spoon the corn and tomato relish generously over each fillet and serve immediately.

   Tip: The warm relish complements the delicate, flaky cod beautifully.