Roasted Cod with Corn and Charred Tomato Relish
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to table. Roasted cod is naturally lean and packed with omega 3 fatty acids that are great for your heart and brain, plus it has such a delicate, flaky texture that makes everyone feel like they're eating something fancy. The charred tomato relish adds this wonderful depth of flavor and sweetness that perfectly complements the mild fish, while the fresh corn brings both texture and brightness. Best of all, these are simple, affordable ingredients that most of us already have or can easily find at any market. Trust me, this dish is about to become your new go to recipe.
Ella x
Ingredients
- 4cod fillets(6 oz each, skin-on)
- 473 mlfresh corn kernels(about 3-4 ears)
- 355 mlcherry tomatoes(halved)
- 1 mediumred onion(finely diced)
- 3garlic cloves(minced)
- 4 tablespoonsextra virgin olive oil
- 237 mlfresh basil(torn)
- 1lemon(zested and juiced)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 1 teaspoonred pepper flakes
- 4 sprigsfresh thyme
Detail level
Instructions
- 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
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
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
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
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
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
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
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.
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