Baked Cod with Tomatoes, Capers, and Oregano
A Mediterranean‑style baked cod paired with caramelized cherry tomatoes, briny capers, and aromatic garlic, brightened by lemon zest and fresh parsley for a light, flavorful dinner.
30 mins
5 servings
Ingredients
- 5 Cod Filets
- 1 ¼ pints Cherry Tomatoes
- 3 ¾ cloves of Garlic
- 1 ¼ Lemon
- 2 ½ tablespoons Parsley (Fresh)
- 1 teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
- 1 ¼ teaspoons Oregano (Dry)
- ¼ teaspoon Red Pepper Flakes
- 3 ¾ tablespoons Olive Oil
- 2 ½ tablespoons Capers
Directions
- Mise en place – mince the garlic cloves, finely chop the parsley, zest the lemon, and cut the lemon into quarters.
- Warm the oven to 425 °F.
- Blot the cod fillets with paper towels, then sprinkle a pinch of salt and a pinch of black pepper on each side; position the pieces on the left side of a rimmed baking sheet.
- In a separate bowl, combine the pint of cherry tomatoes with two tablespoons of olive oil, the capers, minced garlic, oregano, and red‑pepper flakes; distribute this mixture across the empty right side of the sheet pan.
- Drizzle the remaining tablespoon of olive oil over the seasoned fish.
- Place the pan in the preheated oven and bake for about 12–15 minutes, until the cod flakes easily with a fork and the tomatoes are blistered and lightly browned.
- Take the tray out, grate the lemon zest over the fish and tomatoes, pour the juice from the lemon wedges onto the pan, and scatter the chopped parsley on top; spoon the tomato‑capers mixture over each fillet before serving.
