Baked Cod With Tomatoes Recipe

Name: Baked Cod With Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds cod - scaled, gutted, and head removed; 3 sprigs fresh rosemary, divided; salt and freshly ground black pepper to taste; 5 large beefsteak tomatoes; 2 tablespoons black olives; 2 tablespoons green olives; 3 cloves garlic, minced, or more to taste; 1 teaspoon fennel seeds, or to taste; 2 tablespoons olive oil, or to taste; 2 teaspoons balsamic vinegar, or to taste

Servings: persons

1
Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish.
2
Wash cod and pat dry with paper towels. Place 2 rosemary sprigs inside the belly of the cod. Season inside and outside of cod with salt and pepper; place in the prepared casserole dish.
3
Bring a pot of water to a boil. Cut an 'X' into the bottom of 4 of the tomatoes and submerge in boiling water for 20 seconds. Remove from the hot water and peel off skin. Cut in half horizontally and place tomato halves around the cod. Dice remaining tomato and scatter between the cod and the tomato halves. Season with salt and pepper.
4
Sprinkle remaining rosemary, black olives, green olives, garlic, and fennel seeds over cod and tomatoes. Drizzle olive oil on top.
5
Bake in the middle of the preheated oven until cod flakes easily with a fork, about 25 minutes. Drizzle balsamic vinegar over tomatoes before serving.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 pounds cod - scaled, gutted, and head removed, 3 sprigs fresh rosemary, divided, salt and freshly ground black pepper to taste, 5 large beefsteak tomatoes, and more.

Yes, Baked Cod With Tomatoes falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Cod With Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions