Mediterranean Baked Cod
Mediterranean Baked Cod with burst cherry tomatoes, fennel, and fresh basil. This simple, one-pan meal is light, nutritious, and ultra flavorful.
Prep Time15 minutes mins
Cook Time35 minutes mins
Total Time50 minutes mins
Course: Entree
Cuisine: Mediterranean
Diet: Gluten Free
Servings: 4
- 1 pint cherry tomatoes, halved
- 1 small fennel bulb, stocks and fronds removed (sub 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)
- 1-1.25 lbs. cod, cut into four fillets (sub halibut or sea bass)
- 1/2 tsp. black pepper
- 4 thinly sliced lemon slices (from 1 lemon)
- Chopped fresh basil leaves for serving
- Store: Refrigerate leftovers in an airtight storage container for up to 2 days.
Reheat: To avoid drying out the fish, rewarm it in a baking dish, covered with foil, in the oven at 350 degrees F until heated through. Add a squeeze of fresh lemon juice to wake up the flavors. You can also reheat individual portions gently in the microwave.
Serving: 1fish fillet with tomato mixture | Calories: 275kcal | Carbohydrates: 9g | Protein: 24g | Fat: 15g | Saturated Fat: 2g | Sodium: 730mg | Fiber: 3g | Sugar: 3g