My Baked Mediterranean Cod is so simple and fresh. It’s absolutely a win and full of flavor. You can use grape or cherry tomatoes all year long from the grocery store, but here is a beautiful batch I grabbed a month ago at a local farmers market:
Just slice them in half and you are good to go!
This dish bakes beautifully in one dish. Simply layer the ingredients and top with parsley and lemon juice hot from the oven. I serve mine with rice and a salad.
Baked Cod
Course: MainCuisine: MediterraneanDifficulty: Easy6
servings10
minutes20
minutesIngredients
2 lbs. cod, cut into 6 oz. pieces
1 shallot or small red onion, diced
4 cloves garlic, crushed
12 oz. grape or cherry tomatoes, halved
1/4 cup kalamata olives, halved
1 Tbsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. black pepper
1 cup white wine
2 Tbsp. unsalted butter
2 Tbsp. extra virgin olive oil
1/4 cup fresh flat leaf parsley, chopped
To serve: Lemon slices
Directions
- Lightly brush a 9-by-13-inch baking dish with olive oil. Preheat oven to 400 degrees Fahrenheit. Be sure all fish pieces and veggies fit in the dish comfortably.
- Place fish side by side in the baking dish. Scatter tomatoes, shallots, garlic and olives alongside the fish pieces.
- Drizzle fish and veggies with olive oil. Season with salt pepper and Italian seasoning.
- Place a pat of butter on each fish piece.
- Gently pour white wine into pan.
- Bake for 15 to 20 minutes, until fish is flaky and opaque and tomatoes and shallots are tender.
- Serve hot or warm with chopped parsley and a lemon wedge.
