Herb-Baked Cod with Roasted Tomatoes

Name: Herb-Baked Cod with Roasted Tomatoes
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 skinless cod fillets (about 6 oz each); 2 cups cherry tomatoes, halved; 4 garlic cloves, minced; 2 tbsp capers, drained, drained; 3 tbsp extra-virgin olive oil; 1/4 cup fresh flat-leaf parsley, finely chopped; 1/2 tsp dried oregano; 1 lemon, zested, sliced; 1/4 tsp red pepper flakes; 1 tsp kosher salt; 1/2 tsp black pepper, freshly ground

Flaky cod fillets baked over a bed of burst cherry tomatoes, garlic, and capers with a fragrant parsley-oregano crust and a drizzle of olive oil.

37 minEasyServes 4260 cal/serving

MediterraneanDinnerOvenDASHPescatarianHigh ProteinLow CarbHalal-friendlyDairy-FreeGluten-FreeNut-FreeEgg-FreeLow-SodiumPork-FreeAlcohol-FreeCorn-Free

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Ingredients

4 skinless cod fillets (about 6 oz each)
2 cups cherry tomatoes, halved
4 garlic cloves, minced
2 tbsp capers, drained, drained
3 tbsp extra-virgin olive oil
1/4 cup fresh flat-leaf parsley, finely chopped
1/2 tsp dried oregano
1 lemon, zested, sliced
1/4 tsp red pepper flakes
1 tsp kosher salt
1/2 tsp black pepper, freshly ground

Instructions

1

Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with a little extra-virgin olive oil.
2

Scatter 2 cups halved cherry tomatoes, 4 minced garlic cloves, and 2 tbsp drained capers, drained in the prepared dish. Drizzle with half the 3 tbsp extra-virgin olive oil, season with a pinch of kosher salt and black pepper, and toss. Roast 8 minutes.
3

In a small bowl stir together 1/4 cup finely chopped fresh flat-leaf parsley, 1/2 tsp dried oregano, lemon zest from 1 lemon, remaining extra-virgin olive oil, 1/4 tsp red pepper flakes, 1 tsp kosher salt, and 1/2 tsp freshly ground black pepper.
4

Pat 4 skinless cod fillets (about 6 oz each) dry. Place over roasted tomatoes and spoon herb mixture evenly over each fillet. Lay lemon slices around the fish.
5

Bake 12 to 14 minutes until cod is opaque, flakes easily, and internal temperature reads 145°F (63°C).
6

Serve immediately, spooning burst tomatoes and pan juices over the fish.

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Questions

What oven temperature does Herb-Baked Cod with Roasted Tomatoes need?

For Herb-Baked Cod with Roasted Tomatoes, the oven is set to 400 F (about 205 C) in step 1. The longest stretch at that heat is 14 minutes, in step 5. The target internal temperature is 145 F (about 65 C), given in step 5. A probe thermometer removes the guesswork.

What should Herb-Baked Cod with Roasted Tomatoes look like when it is ready?

Go by the cues in the method rather than the clock. Step 5: cook until cod is opaque, flakes easily, and internal temperature reads 145°F (63°C). A reading of 145 F on a thermometer settles it.

Why pat it dry first in Herb-Baked Cod with Roasted Tomatoes?

Step 4 reads: "Pat 4 skinless cod fillets (about 6 oz each) dry." Surface water has to boil off before anything can brown. Drying at step 4 means the food sears in the first minute instead of steaming.

What can I use instead of capers in Herb-Baked Cod with Roasted Tomatoes?

The entry for Herb-Baked Cod with Roasted Tomatoes calls for 2 tbsp capers, drained, drained. In its place: Chopped green olives give the same briny pop.

Can I use a different white fish instead of the cod in Herb-Baked Cod with Roasted Tomatoes?

Yes. Any firm white fish of similar thickness works: cod, haddock, pollock and halibut are interchangeable here. Timing follows thickness, not species. As written, the entry for Herb-Baked Cod with Roasted Tomatoes uses 4 skinless cod fillets (about 6 oz each).

Can I make Herb-Baked Cod with Roasted Tomatoes less spicy?

Yes. The heat in Herb-Baked Cod with Roasted Tomatoes comes from 1/4 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes.

Serve it with

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