Roasted Cod with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Roasted Cod with Tomato is a simple seafood dish combining delicate cod fillets with cherry tomatoes, garlic, kalamata olives and capers. Fresh basil, white wine and extra virgin olive oil bring brightness to the plate, whilst red onion and lemon add depth and freshness. Ready in just 40 minutes from start to table, this recipe suits anyone looking for a straightforward weeknight dinner or an elegant meal for guests.
Ella x
Ingredients
- 4cod fillets(6 oz each, patted dry)
- 473 mlcherry tomatoes(halved)
- 4garlic cloves(minced)
- 118 mlkalamata olives(pitted)
- 3 tablespoonsextra virgin olive oil
- 59 mlwhite wine
- 59 mlfresh basil(torn)
- ½red onion(thinly sliced)
- 1lemon(zest and juice)
- ½ teaspoonsea salt
- ¼ 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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