Baked Cod Recipe
Total Time
25 minutes
Prep Time
10 minutes
Cook Time
15 minutes
Rating
4.8 out of 5 stars
(38)
Ingredients
4 servings
- 3 tablespoons extra virgin olive oil, more for brushing
- 1 tablespoon red wine vinegar, or sherry vinegar
- 1 shallot, sliced
- 4 garlic cloves, rough chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cherry or grape tomatoes ( mixed colors are nice here)
- 1 lemon – zest (set aside) and lemon slices
- 1- 1 1/4 lb cod fillets 4-6 pieces ( thicker pieces work best here -1 inch thick or more) see notes
- salt, pepper and Aleppo chili flakes to taste
- 1/4 cup basil leaves, torn
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Preparation
Step 1
Preheat oven to 425F
Step 2
Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish. Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.
Step 3
While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish, between the tomatoes.
Step 4
Lower heat to 400F.
Step 5
Bake the fish for 8-10 minutes then give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.
Step 6
When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly. Then garnish each piece of fish with a few wilted basil leaves.
Step 7
Serve immediately!
Step 8
Leftovers taste great for up to 3 days.
Step 9
Save recipe for the next time?
