Mediterranean Roasted Cod
From The Kitchen · Proteins
Lean, mild cod loves bold company. Burst tomatoes, briny olives and capers cook down into a sauce that the fish finishes in — a whole main from one baking dish.
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 cod fillets (about 6 oz each)
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- 1 pint cherry tomatoes
- 1/3 cup kalamata olives
- 2 tbsp capers, drained
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 400°F.
- In a baking dish, toss the tomatoes, olives, capers and garlic with 2 tbsp olive oil, salt and pepper. Roast 12 minutes, until the tomatoes soften.
- Pat the cod dry and nestle it into the dish. Brush with the remaining oil and season.
- Roast 12–15 minutes, until the cod flakes with gentle pressure.
- Squeeze the lemon over and shower with parsley.
Gina’s tip
Pat the cod really dry before it goes in — a dry surface roasts instead of steaming, and the fillet holds together better.
Lean white fish twice a week is one of the kindest things you can do for your heart. Make it taste like the coast.
Serve With
- Crusty bread to mop the sauce
- A simple green salad
- Roasted potatoes
I hope this one finds a place in your kitchen. Enjoy.
— Gina