Tomato and Basil Roasted Cod
About this Recipe
Born and raised in New England, I am a big seafood lover! In particular, I love the versatility of white fish–cod and haddock in particular. They have a mild flavor and perfect for infusing with a variety of flavors, cook very quickly and can be used as a main protein, tacos, salads, bowls and soups. This dish takes ten minutes to prep and is paired with tender roasted cherry tomatoes, lots of garlic and fresh basil–an iconic summer dish. I love to pair this one with some lemon-herb quinoa or some simple roasted potatoes and a green salad. This cod is an easy weeknight meal or meal prep recipe, packed with lean protein and fresh veggies.
Why Cod?
- Mild Flavor – It has a neutral, slightly sweet taste that pairs well with a range of seasonings and flavors.
- Versatile – It is great for grilling, roasting and poaching, and a perfect protein for bowls, salads, tacos, wraps and soups.
- Lean Protein – Cod is a low-fat source of protein.
- Nutrient Dense — Cod is high in vitamin B12, vitamin D, selenium and iodine.
- Quick Cooking — Cod cooks fast, no matter what cooking method is used.
Tomato and Basil Roasted Cod is an easy and delicious way to prep fish for meal prep or an easy weeknight dinner.
What is Tomato and Basil Roasted Cod?
This recipe is essentially a flavorful, light and one pan dish made with cod filets, fresh tomatoes, fresh basil, onions and garlic. All of these are roasted with just a little olive oil, balsamic vinegar and honey. Simply chop and slice the veggies, quickly roast them, then add the cod and fresh basil and finish the whole dish in the oven. That’s it! Once everything is done, serve it up with a salad and/or side of your choice. This can be enjoyed immediately or stored in an airtight container in the refrigerator for later in the week! Sounds good right? So let’s make it!
How to make Tomato and Basil Roasted Cod?
It’s a very easy recipe and requires only 10 minutes of hands-on time. So you can prep it, bake it and have dinner on the table in less than 40 minutes, making it perfect for meal prep or a quick weeknight dinner. We chop the veggies, roast the veggies, then add the cod and roast again. Enjoy this dish immediately or store it in the refrigerator for later.
What you’ll need:
- Cod – we use cod, cut up into filets.
- Olive Oil – to roast the veggies and brush the fish before they bake.
- Salt and Pepper – for seasoning.
- Cherry Tomatoes – fresh, sweet cherry tomatoes.
- Fresh Basil – for extra flavor.
- Balsamic Vinegar – to roast with the veggies.
- Red Onion – sliced thinly and roasted with the tomatoes.
- Garlic – roasted along side the tomatoes and onions for flavor.
What to serve with Tomato and Basil Roasted Cod
Personally, I love serving this dish with some roasted potatoes, a green salad, rice and/or quinoa. The juices from the tomatoes is great to spoon over the fish and/or quinoa. A couple filets of fish packed with some rice or quinoa is a great lunch to take on the go. This fish is a family favorite, and a great protein for a crowd. No matter what side you choose to serve it with, you cannot go wrong!
Tips:
- I highly recommend using a ceramic baking dish here, as it heats perfectly in the oven and creates room for the juices.
- Be sure to use cod that is completely thawed and patted dry.
- To store, simply store the fish in an airtight container in the refrigerator for up to 4-5 days.
Tomato-Basil Roasted Cod
Ingredients
- 1 1/2 cups cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 3 cloves minced garlic
- 2 tbsp olive oil, plus more for brushing
- 1 tbsp balsamic vinegar
- 2 tsp honey
- 1 tsp salt
- 1/2 tsp pepper
- 1 1/2 lb cod, cut into filets
- 1/2 cup chopped fresh basil
Instructions
Preheat the oven to 400 F.
Place the tomatoes, onion and garlic in a 9-by-13-inch ceramic baking dish. Add the olive oil, vinegar, honey, salt and pepper and gently toss. Place the dish in the oven and roast until the tomatoes have wilted and the onions are translucent, about 15 minutes.
While the tomatoes roast, pat the fish dry with paper towels, brush the tops with a little olive oil, and season with some salt and pepper.
Remove the tomatoes from the oven and toss, then gently move them to the sides of the dish. Nestle the fish fillets in the center, next to each other and top with the basil. Place the dish back in the oven and roast until the fish is cooked through and flakes easily, about 10 to 12 minutes.
Serve the fish with the tomatoes and a spoonful of the juices.
