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

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.

Questions

How long does Herb-Baked Cod with Roasted Tomatoes keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

Can I halve or double Herb-Baked Cod with Roasted Tomatoes?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. Doubled, split it across two pans and rotate them halfway; one crowded pan bakes unevenly.

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