Fish and I have not always been the best of friends. For the longest time, I only bought fresh fish because I was intimidated by frozen. Finally, I have cracked the code for yummy frozen fish. I thawed this for about an hour in the package submerged in cold water. Then I opened the package, put the cod fillets on a paper towel and put them in the fridge. Never thaw fish in the package in the refrigerator. It just doesn’t work – soggy fish is yucky.
This Roasted Cod With Tomatoes is so easy! It only requires a few ingredients that I’m sure you have in your kitchen right now. Olive oil, lemon, herbs, salt and pepper on the fillets and that’s it. The roasted tomatoes become so soft and flavorful and they make a little bit of sauce that you can spoon over the cod. This is easy enough for a weeknight but beautiful enough to serve at a dinner party. The best part is ….my kids ate it. Touchdown.
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Mediterranean Roasted Cod with Burst Tomatoes
- Total Time: 38 minutes
- Yield: 2 servings 1x
- Diet: Pescatarian
Description
This light and healthy sheet pan dinner features flaky cod and sweet burst tomatoes roasted with lemon and classic Mediterranean herbs. A perfect, effortless meal for any night of the week.
Ingredients
- 2 cod fillets (thawed)
- 2 tablespoons (30ml) olive oil
- 1 pint (473ml) of multicolored grape tomatoes
- 1 teaspoon (5ml) herbes de Provence (or thyme and oregano)
- salt and pepper
- juice of 1 lemon
- lemon slices
Instructions
- Preheat oven to 350°F (177°C).
- Pat cod fillets dry with a paper towel and place on a sheet pan lined with parchment paper.
- Scatter grape tomatoes around the fillets.
- Drizzle fish with olive oil. Drizzle tomatoes with oil and mix around with hands.
- Sprinkle fish and tomatoes with herbs (herbes de Provence, or thyme and oregano), salt, and pepper.
- Squeeze lemon juice over fish and place lemon slices on top.
- Cook for about 20-30 minutes until the fish flakes easily and some of the tomatoes have opened.
- Remove from oven and serve immediately.
Notes
- Patting the cod fillets dry is important for a good roast.
- The cooking time of 20-30 minutes is a range, so check the fish for flaking to ensure it is fully cooked.
- For optimal flavor, make sure to season the fish and tomatoes with herbs, salt, and pepper.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cod fillet with roasted tomatoes
- Calories: 250
- Sugar: 4
- Sodium: 300
- Fat: 14
- Saturated Fat: 2
- Unsaturated Fat: 12
- Carbohydrates: 8
- Fiber: 2
- Protein: 20
- Cholesterol: 50
Frequently Asked Questions
What should I do if my frozen cod is still a bit icy after thawing in cold water?
If your cod is still icy after thawing, you can pat it dry with a paper towel and let it sit at room temperature for a few minutes to help it finish thawing. 
Can I use other herbs besides the ones listed in the recipe?
Yes, you can use any herbs you prefer, such as parsley, dill, or basil, to complement the flavors of the roasted tomatoes.
How can I prevent the tomatoes from burning while roasting?
To prevent the tomatoes from burning, make sure to toss them with olive oil and check them frequently, stirring them halfway through the roasting time.
