Roasted Cod with Tomato
Prep
15 mins
Cook
25 mins
Servings
4
Difficulty
Easy
Delicate flaky cod fillets nestled in a vibrant roasted tomato sauce with garlic, olives, and fresh basil. A light, elegant dish that's restaurant-quality yet simple enough for weeknight dinners.
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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