Baked Cod with Cherry Tomatoes
Looking for a delicious and easy light dinner recipe? This Baked Cod with Cherry Tomatoes is perfect for a quick weeknight meal, offering flaky fish and bursting savory tomatoes. You’ll love how simple yet elegant this dish is to prepare.
Key Ingredients & Substitutions:
- Cod Fillets: Use fresh or frozen (thawed) cod. You can substitute with other white fish like haddock, tilapia, or halibut.
- Cherry Tomatoes: Grape tomatoes work just as well.
- Olive Oil: A good quality extra virgin olive oil enhances the flavors.
- Garlic: Freshly minced garlic is best. Garlic powder can be used in a pinch.
- Fresh Basil: Adds a wonderful aromatic touch. Dried basil can be used, but fresh is preferred.
Ingredients:
- 2 cod fillets (about 6 oz each)
- 1 pint cherry tomatoes, halved
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 teaspoon dried oregano
- Salt and black pepper to taste
- 1/4 cup fresh basil leaves, chopped (optional, for garnish)
- Lemon wedges, for serving (optional)
How Much Time Will You Need?
- Total Time: 25 minutes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Servings: 2
- Calories per serving: Approximately 300-350
- Tools Needed: Baking dish, small bowl
Step-by-Step Instructions:
1. Preheat Your Oven and Prepare Tomatoes
Start by preheating your oven to 400°F (200°C). Then, in a medium bowl, combine your halved cherry tomatoes with 1 tablespoon of olive oil, minced garlic, oregano, salt, and pepper. Toss everything gently to coat.
2. Arrange Cod and Tomatoes
Lightly grease a baking dish. Place your cod fillets in the dish. Arrange the seasoned cherry tomatoes around the cod. Drizzle the remaining 1 tablespoon of olive oil over the cod fillets.
3. Bake Until Flaky
Bake for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. The tomatoes should be soft and slightly burst. Avoid overcooking the fish to keep it tender.
4. Garnish and Serve
Carefully remove the baking dish from the oven. Garnish your baked cod and tomatoes with fresh chopped basil, if using. Serve immediately with lemon wedges for an extra bright flavor.
Variation Ideas:
- Spicy Kick: Add a pinch of red pepper flakes to the tomatoes for some heat.
- Herb Swap: Experiment with other fresh herbs like thyme or parsley instead of basil.
- Vegetable Boost: Add a handful of spinach or thinly sliced zucchini to the baking dish along with the tomatoes.
- Citrus Zest: Include a teaspoon of lemon zest with the olive oil for an even brighter, fresher taste.
Storage Instructions:
Store any leftover Baked Cod with Cherry Tomatoes in an airtight container in the refrigerator for up to 2-3 days. To reheat, gently warm in the microwave or in a preheated oven at 300°F (150°C) until heated through, being careful not to overcook the fish. This is a fantastic light dinner recipe for meal prep.
Frequently Asked Questions (FAQ):
Can I use frozen cod?
Yes, ensure your frozen cod is fully thawed and patted dry before cooking for the best results.
How do I know when the cod is cooked through?
The cod is done when it’s opaque throughout and flakes easily with a fork.
What can I serve with this light dinner recipe?
This dish pairs wonderfully with quinoa, brown rice, a simple green salad, or steamed asparagus.
Can I prepare this dish ahead of time?
You can prep the tomatoes and season the cod a few hours in advance, then bake just before serving.
Is this recipe suitable for a low-carb diet?
Absolutely, this baked cod recipe is naturally low in carbohydrates and rich in protein, making it an excellent light dinner option.
What if I don’t have fresh basil?
You can omit the basil or use about 1/2 teaspoon of dried basil sprinkled over the dish before baking.
