Baked Cod With Roasted Tomatoes and Lemon
This quick and easy baked cod recipe is a favorite with Well Plated readers! Roasted cherry tomatoes and lemon add lots of bright flavor.
Foto: Well PlatedIngredients
- 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.
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