Baked Cod with Roasted Tomatoes: A Tender and Tasty Recipe
### Baked Cod with Tomatoes: A Tasty and Easy Recipe
Tender, mild cod filets are a wonderful option for a nutritious meal, particularly when cooked in a lemon pepper sauce enriched with butter, cherry tomatoes, and capers. This colorful dish is not only quick to make but also filled with flavor, making it a perfect choice for a low-carb lunch or light dinner.
#### Flavor Profile
The blend of fresh lemony notes and the sweetness from roasted cherry tomatoes results in a dish that is both invigorating and gratifying. The capers contribute a salty touch that pairs perfectly with the cod.
#### Skill Level
This recipe emphasizes ease, as everything is prepared in a single pan. This approach facilitates serving and simplifies cleanup, which is ideal for hectic weeknights.
#### Recommended Tools
Using a meat thermometer is highly advisable to ensure your fish is cooked just right. Cod should achieve an internal temperature of 145°F for the best safety and texture.
#### Ingredient Swaps
If cod is not available, it can be easily replaced with halibut, haddock, or tilapia, all of which adapt well to this recipe.
### Baked Cod Ingredients
– **Fish**: Fresh or frozen cod fillets work best. Thicker fillets provide juicier outcomes, and if using frozen, ensure they are thawed beforehand.
– **Tomatoes**: Roasting cherry or grape tomatoes boosts their sweetness and adds a charred flavor to the meal.
– **Variations**: In the absence of capers, diced Kalamata or Manzanilla olives can serve as a substitute. You might also layer thinly sliced potatoes or red onions beneath the cod for an easy side. Instead of lemon pepper seasoning, Italian herbs can be a great choice.
– **Toppings**: Think about adding sliced green onions, fresh basil, or cheeses like parmesan or feta as garnishes. For a crunchy finish, sprinkle crushed pork rinds on top and broil for a minute.
### How to Make Baked Cod with Tomatoes
1. Preheat your oven to 400°F. Combine the cod with lemon juice and a teaspoon of olive oil, then refrigerate.
2. In another bowl, mix the cherry tomatoes with the rest of the olive oil, garlic, basil, capers, lemon pepper seasoning, salt, and pepper. Spread this mixture in a 9×13 pan and roast for 10 minutes.
3. Take the cod out of the fridge and place it among the tomatoes. Drizzle some melted butter over the cod.
4. Bake for 11-14 minutes, or until the fish is opaque and easily flakes with a fork. Make sure the internal temperature reaches 145°F.
5. Once finished, garnish with fresh parsley and basil before serving.
#### Tips for Success
– Dry the cod before baking to eliminate excess moisture.
– Allow the fish to rest for 2-3 minutes after baking to enable the juices to redistribute.
– Avoid overcooking the fish; it should easily flake when it’s finished.
### Leftover Cod?
Store any remaining baked cod in a covered container in the refrigerator for up to 3 days. It can be eaten cold in a salad, reheated in the microwave, or turned into fish tacos or pita pockets.
### What to Serve With Baked Cod?
This dish complements a variety of sides, including steamed vegetables, a crisp salad, or a light grain such as quinoa or couscous.
### Conclusion
Baked cod with tomatoes is a healthy, flavorful dish that can be prepared in just 30 minutes. Its bright flavors and straightforward preparation make it a go-to recipe for any home cook seeking a delightful meal without complications. Enjoy this recipe and feel free to leave a comment and rating below!