Baked Cod With Roasted Tomatoes and Lemon

Name: Baked Cod With Roasted Tomatoes and Lemon
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 porsi
Cuisine: Indonesian
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)

This quick and easy baked cod recipe is a favorite with Well Plated readers! Roasted cherry tomatoes and lemon add lots of bright flavor.

⏱️ 40 min 🔪 Prep: 15 min 🔥 Cook: 25 min 📊 Medium ⭐ 4.9 (75) 👁️ 4 views

👨‍🍳 Start Cooking

Baked Cod With Roasted Tomatoes and Lemon

Foto: Well Plated

Ingredients

4 servings

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)

Steps

Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9x13 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.

Nutrition Facts (per serving)

263 kkal

Protein 33g (62%)

Carbs 13g (25%)

Fat 7g (13%)

Macronutrients

Calories26313% DV

Protein33g66% DV

Carbs13g4% DV

Fat7g11% DV

*DV = Daily Value based on a 2,000 calorie diet

💰 Cost Estimate

Total Ingredients Rp 1.200

Per Serving Rp 300/serving

🏠 Save ~Rp 2.400 compared to buying!

📋 Price Breakdown (8% ingredients detected)

Ingredient	Amount	Unit Price	Subtotal
	4	-	-
kosher salt	0.75 teaspoon	-	-
ground black pepper	0.25 teaspoon	-	-
Juice of 1 lemon	1 l	-	-
extra virgin olive oil	1.5 tablespoons	-	-
small yellow onion	1	-	-
bulb fennel	1	-	-
pint cherry tomatoes	1	Rp 12.000/kg	Rp 1.200
dry white wine or unsalted chicken stock	0.5 cup	-	-
capers	3 tablespoons	-	-
crushed red pepper flakes	0.25 teaspoon	-	-
Chopped fresh herbs	-	-	-