Description
Mediterranean Baked Cod is a light and flavorful one-pan meal featuring tender cod fillets baked with burst cherry tomatoes, thinly sliced fennel, garlic, capers, and fresh basil. Enhanced with lemon slices and a touch of honey and red wine vinegar, this nutritious dish offers a perfect balance of Mediterranean flavors that is both simple to prepare and delicious.
Ingredients
Main Ingredients
- 1 pint cherry tomatoes, halved
- 1 small fennel bulb, stalks and fronds removed, thinly sliced (substitute: 1 large shallot or 1/2 yellow onion)
- 3 garlic cloves, thinly sliced
- 1 Tbsp. capers
- 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 to 1.25 lbs. cod, cut into four fillets (substitute: halibut or sea bass)
- 1/2 tsp. black pepper
- 4 thin lemon slices (from 1 lemon)
- Chopped fresh basil leaves, for serving
Instructions
- Preheat and Prepare Fennel: Preheat your oven to 400ºF. Remove the stalks and root end from the fennel bulb. Slice the bulb into quarters, remove the core from each quarter, then thinly slice each quarter to prepare the fennel for baking.
- Combine Mediterranean Ingredients: In a 4-quart baking dish, mix together the halved cherry tomatoes, thinly sliced fennel, sliced garlic, capers, 3 tablespoons of olive oil, red wine vinegar, honey, 1/2 teaspoon kosher salt, and a pinch of red chili flakes if using. Stir well to evenly combine all flavors.
- Bake the Vegetable Mixture: Place the baking dish uncovered in the oven and bake for 20 to 25 minutes. This allows the tomatoes to break down and become jammy, while the fennel softens and the flavors meld beautifully.
- Prepare the Cod Fillets: Meanwhile, pat the cod fillets dry with paper towels. Brush each fillet with the remaining 2 tablespoons of olive oil, then season with the remaining 1/2 teaspoon kosher salt and black pepper for balanced seasoning.
- Add Cod and Lemon, Then Roast: After tossing the tomato and fennel mixture gently, nestle the cod fillets evenly spaced in the baking dish. Top each fillet with a thin lemon slice. Return the dish to the oven and roast until the cod is cooked through, flakes easily with a fork, and has a lovely opaque color, about 10 to 15 minutes.
- Garnish and Serve: Remove the baking dish from the oven. Sprinkle chopped fresh basil leaves over the cod and vegetable mixture. When serving, spoon the roasted tomato and fennel mixture over the cod fillets for a vibrant and fresh presentation.
Notes
- If fennel is unavailable, substitute with either 1 large shallot or half a yellow onion for a similar aromatic addition.
- For alternative white fish options, halibut or sea bass can be used instead of cod.
- Adjust the amount of red chili flakes to your preferred spice level or omit entirely for a milder dish.
- Using paper towels to dry the fish before seasoning helps the olive oil and spices adhere better, enhancing flavor and texture.
- This dish pairs beautifully with crusty bread or a light green salad for a complete Mediterranean-inspired meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
