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This tasty oven-baked cod dish makes the perfect choice for a light but filling weekday meal. The blend of tender white fish with juicy tomatoes and fragrant thyme creates a wonderful mix of Mediterranean flavors.
I first tried this dish during my trip to Brittany and now I make it whenever I spot fresh cod at the market. Even my kids, who usually turn their noses up at fish, can't get enough of this meal.
Ingredients
- 600g cod fillets: go for thick, firm pieces for a juicier outcome
- 4 ripe tomatoes: pick bright red, aromatic ones, preferably meaty varieties
- 3 sprigs fresh thyme: dried works too but fresh gives an amazing scent
- 2 garlic cloves: the smell of roasted garlic works wonderfully with fish
- 2 tablespoons olive oil: good quality oil really makes a difference
- Salt and pepper to taste: nice sea salt will bring out the natural flavors
Step-by-Step Instructions
- Getting ready:
- Heat your oven to 180°C so it's nice and hot before you put your dish in. While it's warming up, give the tomatoes a good wash and slice them into rounds about 5mm thick. Peel the garlic cloves and chop them finely so they'll release their flavor during cooking.
- Putting it together:
- Take an oven-safe dish of the right size and gently place the cod fillet in the middle. Arrange the tomato slices around and on top of the fish, letting them overlap slightly. Sprinkle the chopped garlic evenly, then pull the thyme leaves off the stems and scatter them over everything.
- Seasoning and baking:
- Drizzle plenty of olive oil over the fish and tomatoes, making sure everything gets a good coating. Add salt and pepper to your liking, don't be shy as cod can be quite mild. Bake for about 20 minutes, until the fish turns opaque and flakes easily with a fork without drying out.
Important Facts
- Cod is full of lean protein and vitamin B12
- This dish fits perfectly into low-calorie, nutrient-rich diets
- Cooked tomatoes release lycopene, a powerful antioxidant
The magic of this dish comes down to getting good cod. I've learned that fresh fish should smell mildly like the ocean and have firm flesh that bounces back when you press it. Once I made this for an impromptu dinner party and even my meat-loving father-in-law asked me for the recipe.
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Storage and Make-Ahead Tips
This dish tastes best when you eat it right away, while the fish is still juicy and the tomatoes are warm. If you have leftovers, keep them in an airtight container in the fridge for no more than 24 hours. To warm it up, use an oven heated to 150°C for about 10 minutes so the fish doesn't dry out.
Tasty Variations
You can easily switch things up based on what you like or what you've got on hand. Swap the cod for pollock, hake, or even sea bass for a fancier option. For herbs, try it with rosemary, basil, or a mix of Provençal herbs for a different twist. To make it more filling, throw in some black olives, capers, or even thin slices of potato under the fish.
Perfect Side Dishes
This roasted cod goes great with plain basmati rice or light quinoa that will soak up all the tasty juices. An olive oil mashed potato also makes a comforting side. For a complete meal, serve it with a green salad dressed simply with olive oil and fresh lemon juice.
Background and Origins
This simple cooking style highlights the natural flavors of the ingredients in true Mediterranean fashion. In Provence, fish is often prepared this way using herbs and veggies from the garden. This dish is a simplified version of Italian "pesce all'acqua pazza," a classic coastal dish that uses fresh ingredients and simple techniques.
Frequently Asked Questions
- → Can I use a different fish instead of cod?
Sure, you can swap cod for other white fish like hake or haddock.
- → Do I need to peel the tomatoes?
It's not needed, but you can peel them if you want a smoother texture.
- → Can I make this dish ahead of time?
It's best when cooked right before eating, but you can get all ingredients ready a few hours early and put them together at the last minute.
- → How do I tell when the cod is fully cooked?
The cod is done when the flesh turns white and flakes easily with a fork.
- → What goes well with this dish?
The baked cod tastes great with rice, steamed veggies or a green salad.