Baked Cod
Enjoy this flaky Baked Cod recipe featuring juicy cherry tomatoes, a rich white wine sauce, and crumbled feta cheese for an unbeatable combination of flavors.
Servings: 4
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 3 cups cherry tomatoes, halved
- ¼ cup dry white wine
- 1 teaspoon dried oregano, divided
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt, divided
- ¼ teaspoon freshly ground black pepper, divided
- ½ teaspoon sweet paprika
- 4 cod fillets
- ½ cup crumbled feta cheese
- fresh basil or parsley, chopped, for serving
Instructions
- Preheat the oven to 400˚F.
- Set a large oven-safe skillet over medium-high heat and heat it up. When the skillet is hot, add olive oil and swirl it around the skillet.
- Add the diced onions to the skillet and cook for 2 minutes or until softened. Stir in the garlic and cook for 20 seconds.
- Add tomatoes and season with ½ teaspoon oregano, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; continue to cook for 1 minute.
- Stir in the white wine and vinegar; bring to a simmer and continue to cook for 2 minutes.
- Season the fish with remaining oregano, remaining salt and pepper, plus paprika. Remove the skillet from the heat.
- Nestle the fish in the tomato mixture and bake in the preheated oven for 10 minutes.
- Sprinkle the feta cheese over the fish and continue to bake for 5 to 8 more minutes, or until cooked through and the fish flakes easily when tested with a fork.
- Remove from oven.
- Garnish with basil or parsley and serve.
Notes
- Cod Fillets: Cod is a white, mild-flavored fish, and it can be baked, broiled, grilled, fried, or poached. Feel free to use other white fish fillets, like tilapia or haddock, to make this recipe.
- Season Well: Cod has a delicate flavor, so don't be afraid to season it well. Salt, pepper, oregano, paprika, and a drizzle of lemon juice are basic starts. Feel free to experiment with other herbs and spices.
- Don't Overcook: Overcooked cod can become dry and lose its delicate texture. The fish is ready when it easily flakes with a fork, and the internal temperature registers at 145˚F on a meat thermometer.
- Store leftovers in an airtight container and keep refrigerated for 3 to 4 days.
Nutrition
Calories: 223kcal | Carbohydrates: 10g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 65mg | Sodium: 576mg | Potassium: 798mg | Fiber: 2g | Sugar: 5g | Vitamin A: 804IU | Vitamin C: 29mg | Calcium: 144mg | Iron: 2mg
