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Mediterranean Baked Cod Recipe

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3.9 from 11 reviews

This Mediterranean Baked Cod recipe features tender cod fillets roasted alongside a vibrant mixture of cherry tomatoes, fennel, garlic, and capers, infused with olive oil, red wine vinegar, honey, and a hint of chili flakes. Finished with fresh lemon slices and basil, this dish combines bright, fresh flavors with a simple, healthy cooking method perfect for a nutritious weeknight dinner.

Ingredients

Vegetables and Aromatics

  • 1 pint cherry tomatoes, halved
  • 1 small fennel bulb, stalks and fronds removed, sliced into quarters then thinly sliced (or substitute 1 large shallot or 1/2 yellow onion)
  • 3 garlic cloves, thinly sliced
  • 1 tbsp. capers
  • 4 thinly sliced lemon slices (from 1 lemon)
  • Chopped fresh basil leaves for serving

Liquids and Seasonings

  • 5 tbsp. extra-virgin olive oil, divided
  • 1 tbsp. red wine vinegar
  • 1 tsp. honey
  • 1 tsp. kosher salt, divided
  • Pinch of red chili flakes (optional)
  • 1/2 tsp. black pepper

Protein

  • 1 to 1.25 lbs cod, cut into four fillets (substitute halibut or sea bass if preferred)

Instructions

  1. Preheat and Prepare Fennel: Preheat your oven to 400°F. Trim the stalks and root end from the fennel bulb, cut it into quarters, remove the core from each quarter, then thinly slice each piece. This prep gives a sweet and aromatic base for the dish.
  2. Combine Vegetables and Seasonings: In a 4-quart baking dish, mix together the halved cherry tomatoes, sliced fennel, sliced garlic, capers, 3 tablespoons of olive oil, red wine vinegar, honey, 1/2 teaspoon of kosher salt, and a pinch of red chili flakes if using. Stir well to blend the flavors evenly.
  3. Bake the Vegetable Mixture: Place the dish uncovered in the oven and bake for 20 to 25 minutes until the tomatoes break down and become jammy, creating a flavorful sauce base.
  4. Prepare and Season the Fish: While the veggies bake, pat the cod fillets dry with paper towels. Brush all sides with the remaining 2 tablespoons of olive oil, then season with the remaining 1/2 teaspoon kosher salt and 1/2 teaspoon black pepper for a balanced seasoning.
  5. Add Fish to the Dish: Carefully toss the tomato and fennel mixture in the baking dish, then nestle the cod fillets evenly spaced into the sauce. Place a thin lemon slice on top of each fillet to add fresh citrus aroma and flavor.
  6. Roast the Fish: Return the dish to the oven and roast for 10 to 15 minutes until the cod is fully cooked through and flakes easily with a fork, indicating perfect tenderness.
  7. Garnish and Serve: Remove the dish from the oven. Sprinkle chopped fresh basil over the top for a fresh herbal finish. Serve by spooning the tomato and fennel mixture over each fillet alongside the lemon slices.

Notes

  • Store leftovers in an airtight container in the refrigerator for up to 2 days to maintain freshness.
  • To reheat without drying out the fish, cover the baking dish with foil and warm in the oven at 350°F until heated through. Adding a squeeze of fresh lemon juice before serving will brighten the flavors.
  • You can also gently reheat individual portions in the microwave, but use low power to prevent overcooking.

Find it online: https://flavorspath.com/mediterranean-baked-cod-recipe/