Main Dishes
Baked Cod With Roasted Tomatoes and Lemon
Description
This healthy Baked Cod recipe is ready in less than 40 minutes, requires very little prep work, and the pop of lemon and jammy tomatoes make it delish. It’s a nice change of pace from the usual fish recipes!
Ingredients
- 4 (6-ounce) cod fillets
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Juice of 1 lemon
- 1 ½ tablespoons extra virgin olive oil
- 1 small yellow onion sliced
- 1 bulb fennel quartered, core cut away, thinly sliced
- 1 pint cherry tomatoes halved
- ½ cup dry white wine or unsalted chicken stock
- 3 tablespoons capers drained
- ¼ teaspoon crushed red pepper flakes plus additional to taste
- Chopped fresh herbs such as parsley, dill, or thyme, for serving
Directions
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9×13 or similarly sized baking dish with nonstick spray.
- Pat the cod dry. Arrange in the baking dish, and season with ½ teaspoon salt and black pepper. Squeeze the lemon over the top.
- Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Saute for 8 to 10 minutes until the onions and fennel are tender and the tomatoes begin to break down. Add the white wine. Let the wine reduce for 1 minute, then add the capers and red pepper flakes.
- Spoon the tomato-fennel mixture around the cod. Place in the oven and bake 12 to 15 minutes, until fish is opaque and flakes easily with a fork. Sprinkle with fresh herbs. Serve hot.
