Herb-Baked Cod with Roasted Tomatoes
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.
Ingredients
- 4 fillets skinless cod fillets (about 6 oz each)
- 2 cups cherry tomatoes, halved
- 4 cloves 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
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1
Preheat oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with a little extra-virgin olive oil.
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2
Scatter 2 cups halved cherry tomatoes, 4 cloves 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.
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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.
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4
Pat 4 fillets 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.
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5
Bake 12 to 14 minutes until cod is opaque, flakes easily, and internal temperature reads 145°F (63°C).
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6
Serve immediately, spooning burst tomatoes and pan juices over the fish.