Baked Cod

This easy and flavorful Baked Cod recipe is an excellent way to end the day. The combination of cod, tomatoes, feta cheese, and more provides a delicious Mediterranean meal that you’ll look forward to!

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If you’re looking for a convenient and wholesome dinner option, look no further. Not only is it a quick recipe to put together, but it does not matter one bit if you use fresh or frozen fish! As long as it’s thawed beforehand, frozen cod will taste just as great and provide just as much nutrition. Could it be any simpler?

Baked Cod is a healthy and versatile dish that can be quickly put together and then slowly enjoyed as you savor every bite. Taking a step up from the typical fish and lemon combo, this cod and tomato mixture creates an irresistible pairing that will have you going back for seconds.

Ingredients to Make Baked Cod

• olive oil
• yellow onion
• fennel bulb
• garlic cloves
• cherry peppers
• cherry tomatoes
• salt
• pepper
• butter
• chicken broth
• cod filets
• crumbled feta

How to Make Baked Cod

Preheat oven to 400˚F. Heat a large oven-safe skillet over medium-high heat. Once hot, add olive oil. Add onions and fennel to the skillet and cook for 2 to 3 minutes, or until tender. Stir in garlic and cook for 60 seconds. Add cherry peppers and cherry tomatoes. Season with ¼ teaspoon salt and ¼ teaspoon pepper; continue to cook for 2 to 3 minutes, stirring occasionally.

Stir in chicken broth and 1 tablespoon of unsalted butter. Bring to a simmer and continue to cook for 3 to 5 minutes. Season the cod filets with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Turn off the heat.

Nestle the cod filets into the tomato mixture. Top with the remaining tablespoon of butter. Bake for 15-18 minutes, or until fish flakes through. Remove from the oven and garnish with crumbled feta, fresh herbs, and lemon slices. Enjoy hot.

Notes & Tips

Substitutions

Cod: Any white fish will work with this recipe
Additional Toppings: Greek olives, goat cheese, shallots, capers, and sliced jalapenos

How to Store

Leftovers will store in an airtight container in the refrigerator for up to 3 days or in the freezer for 1 month. Reheat in the oven until warmed through.

Expert Tips

• When using frozen cod, thaw in the refrigerator overnight before using. Don’t bake from frozen.
• How to tell when the cod is cooked? If using an instant-read thermometer, the internal temperature of the cod should be 145F. Or you can use a fork and if it flakes off on the edges, it’s done.

Baked Cod

Course: DinnerDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

30

minutes

Total time

40

minutes

Ingredients

• 1 tablespoon extra-virgin olive oil

• 1 small yellow onion, diced

• ½ fennel bulb, sliced

• 3 garlic cloves, minced or thinly sliced

• ¼ cup cherry peppers, sliced

• 1 cup cherry tomatoes, halved

• ½ teaspoon salt

• ½ teaspoon black pepper

• 2 tablespoons cold butter, diced into cubes, divided

• ¼ cup chicken broth or white wine

• 3-4 cod filets

• ½ cup crumbled feta

• 1 lemon, sliced for garnish

• ¼ cup chopped fresh basil, parsley, or oregano, for garnish

Directions

• Preheat oven to 400˚F.
• Heat a large oven-safe skillet over medium-high heat. Once hot, add olive oil.
• Add onions and fennel to the skillet and cook for 2 to 3 minutes, or until tender. Stir in garlic and cook for 60 seconds.
• Add cherry peppers and cherry tomatoes. Season with ¼ teaspoon salt and ¼ teaspoon pepper; continue to cook for 2 to 3 minutes, stirring occasionally.
• Stir in chicken broth and 1 tablespoon of unsalted butter. Bring to a simmer and continue to cook for 3 to 5 minutes.
• Season the cod filets with the remaining ¼ teaspoon salt and ¼ teaspoon black pepper. Turn off the heat.
• Nestle the cod filets into the tomato mixture. Top with the remaining tablespoon of butter.
• Bake for 15-18 minutes, or until fish flakes through.
• Remove from the oven and garnish with crumbled feta, fresh herbs, and lemon slices. Enjoy hot.

More Dinner Recipes:

• Grilled Honey Mustard Chicken Drumsticks
• Slow Cooker Taco Soup
• Chicken and Broccoli Stir Fry

Did you make this recipe? Let me know what you thought with a comment below. You can also take a picture and tag me on Instagram @cinnamonandsagecoblog