Roasted Cod with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
This roasted cod with tomato is one of my go to weeknight dinners because it comes together in just 40 minutes and tastes restaurant quality without the fuss. The beauty of this dish is its simplicity: you layer bright cherry tomatoes, briny olives, and fresh basil around delicate cod fillets, then let the oven do most of the work. Cod is wonderfully lean and packed with protein, making it perfect for healthy eating, and the abundance of garlic and olive oil creates this incredible pan sauce you'll want to soak up with crusty bread. Best of all, the ingredients are usually things I already have on hand, so it's budget friendly too.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 473 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 237 mlkalamata olives(pitted)
- 3 tablespoonsextra virgin olive oil
- 237 mlwhite wine
- 237 mlfresh basil(torn)
- 1red onion(thinly sliced)
- 1lemon(zest and juice)
- 1 teaspoonsea salt
- 1 teaspoonblack pepper
- 2 tablespoonscapers
Detail level
Instructions
- 1
Preheat oven to 400°F. Arrange cherry tomatoes and sliced red onion on a large baking sheet. Drizzle with 2 tablespoons of olive oil, scatter minced garlic over top, and season with a pinch of salt and pepper. Roast for 8 minutes until tomatoes begin to soften.
Tip: Roasting the tomatoes first concentrates their sweetness and creates a flavorful base for the delicate fish.
- 2
Remove the baking sheet from the oven. Create four small spaces among the tomato mixture and place cod fillets in each spot. Brush cod with remaining 1 tablespoon olive oil and season with salt and pepper.
Tip: Pat the cod completely dry so it browns evenly and doesn't steam.
- 3
Pour white wine around the cod and tomatoes (not directly on the fish). Scatter kalamata olives and capers throughout the pan. Sprinkle lemon zest over the cod.
Tip: The wine will create a light sauce that steams the fish while keeping it moist.
- 4
Return to oven and bake for 12-15 minutes until the cod is opaque and flakes easily with a fork at the thickest part.
Tip: Don't overcook—cod cooks quickly and becomes dry if left too long.
- 5
Remove from oven and squeeze fresh lemon juice over everything. Scatter torn fresh basil leaves across the dish just before serving.
Tip: Adding basil after cooking preserves its bright, fresh flavor.
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