Make Baked Cod with Tomatoes and Capers (Fresh and Flavorful)

With roasted tomatoes, capers, and a lemon butter sauce, baked cod is prepared delicately.

In less than 30 minutes, you can have this delicious, quick, and simple fish dinner(Baked Cod) on the table. It’s straightforward but tasty and fresh!

We adore this baked cod recipe.

• It is quick and easy!
• Every time, the fish turns out flaky and delicate.
• It is a lean, fresh, and healthy substitute for red meat.

Ingredients

COD Replace huge fillets with shorter, thicker cod loins if the fillets are too big. They will take longer to cook, so use a meat thermometer to check that they are cooked all the way through. Both fresh and frozen cod is available, too!

SAUCE The mild, buttery flavor of fish pairs beautifully with lemon juice and butter.

TOMATOES The recipe gets a savory taste boost and a splash of color from roasted tomatoes.

BASIL The best way to complete this dish before serving is with fresh herbs.

Variation: You may make a thin, breaded topping by mixing some Panko breadcrumbs with some olive oil, lemon zest, and parmesan cheese. Before baking, sprinkle over the top of the fish.

PRO HINT: For an extra-crispy top crust, place the baked fish under the broiler for one minute.

Cod Baking Techniques

This delectable and flaky cod only needs a few quick prep procedures to be prepared to perfection.

1. Cod should be mixed in a bowl with lemon juice and one teaspoon of olive oil. In the fridge, chill.
2. Roast tomatoes by tossing them with the remaining olive oil, garlic, basil, capers, and salt and pepper.
3. Place the cod between the roasted tomatoes and capers, cover with butter, and bake as directed below.

Serving suggestions for baked cod

• Choose from low-carb Creamy Zucchini Noodles, Creamy Beet Pasta Egg Noodles, or Roasted Potatoes and Carrots.
• We enjoy Roasted Brussels sprouts as a vegetable side dish (which may be prepared simultaneously with the tomatoes).
• For a salad, consider a refreshing Classic Wedge Salad or Spinach Salad with Warm Bacon Dressing.

Leftovers

• Cod leftovers can be stored in the fridge for up to three days in an airtight container. As Fish Tacos, the leftovers are fantastic!
• For a quick lunch at work, reheat in the microwave, serve over salad, or tuck into a wrap.
• Cod can be frozen for up to two months if it is wrapped tightly; but, once it is thawed, the texture will not be the same. Use it in stews or soups in this situation.

Cod Baked with Tomato and Capers

A delicious, nutritious supper that only takes 30 minutes to prepare is baked cod with cherry tomatoes and herbs.

Ingredients

• 4 cod filets 5-6 ounces each
• 1 tablespoon fresh lemon juice
• 1 tablespoon olive oil + 1 teaspoon, divided
• 2 cups cherry tomatoes halved
• 2 cloves garlic minced
• ¼ teaspoon dried basil
• 2 tablespoons capers
• 1 teaspoon lemon pepper seasoning
• salt to taste
• 2 tablespoons butter melted
• fresh parsley and basil for serving as optional

Instructions for Baked Cod

1. Set the oven to 400 °F. Mix 1 teaspoon of olive oil and the juice of 1 lemon into the cod. Put the container in the fridge.
2. The last tablespoon of olive oil, garlic, basil, capers, and salt and pepper to taste should be combined with the tomatoes. Place there and cook for 10 minutes.
3. Take the cod out of the refrigerator, then place it in the pan with the tomatoes. Over the cod, drizzle melted butter.
4. Fish should only be baked for 11–14 minutes, or until opaque and flaky. Avoid overcooking.
5. Before serving, take the dish out of the oven and top with basil and parsley.

Notes

The cooking time will increase if your fish filets are thicker.

Nutrition information

Calories: 838 | Carbohydrates: 4g | Protein: 161g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 402mg | Sodium: 655mg | Potassium: 3901mg | Fiber: 1g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 28mg | Calcium: 162mg | Iron: 4mg