Fresh cod baked with garlic butter, sweet grape tomatoes, and lemon, finished with fresh herbs.
This is a wonderfully simple way to prepare fresh cod, especially when using a thick, meaty king-cut fillet. The fish bakes gently in olive oil and garlic butter while the grape tomatoes soften, burst, and release their juices, creating a delicious sauce.
The lemon adds brightness, while a sprinkling of fresh parsley or cilantro gives the finished dish a fresh, colorful appearance. Served directly from the casserole or plated with seasonal vegetables, it makes an attractive dinner with very little preparation.
Serves 2
Prep: 10 minutes
Cook: 20–25 minutes
Ingredients
¾ lb thick-cut cod fillet (preferably king cut)
1 pint grape tomatoes
3 cloves garlic, minced
2 tablespoons olive oil, plus a small drizzle for the tomatoes
3 tablespoons butter, melted
1 small lemon, thinly sliced
A palmful of fresh parsley or cilantro, finely chopped
Salt and freshly ground black pepper, to taste
Preparation
Preheat the oven to 400°F (205°C).
Prepare the tomatoes. Place the grape tomatoes in a medium bowl and toss with a small drizzle of olive oil. Season lightly with salt and freshly ground black pepper.
Prepare the baking dish. Coat the bottom of a medium ceramic casserole with the 2 tablespoons of olive oil. Sprinkle half the minced garlic evenly over the bottom.
Arrange the fish. Pat the cod dry with paper towels and place it in the prepared casserole. Arrange the grape tomatoes around and over the fish. Season the cod lightly with salt and pepper.
Add the garlic butter and lemon. Combine the melted butter with the remaining minced garlic. Spoon the mixture evenly over the cod and tomatoes. Arrange several thin lemon slices over the fish, allowing a few to rest among the tomatoes.
Bake. Place the uncovered casserole in the preheated oven and bake for approximately 20–25 minutes, depending on the thickness of the cod. The tomatoes should soften and begin to burst, and the garlic butter should be bubbling gently. The fish is ready when it turns opaque and flakes easily with a fork. For food safety, the center should reach 145°F (63°C).
Finish and serve. Remove the casserole from the oven and scatter the chopped parsley or cilantro over the fish and tomatoes. Spoon some of the warm garlic butter and tomato juices over each serving.
Serve immediately with your favorite vegetables, rice, or potatoes.
Cook's Notes
The cod: A thick king-cut fillet is particularly suitable because it remains moist during baking. Begin checking after 15–18 minutes if the fish is not especially thick.
The tomatoes: Leaving the grape tomatoes whole allows them to roast gently and release their juices into the butter sauce.
The lemon: Thin slices soften as they bake and provide a pleasant citrus flavor. A little fresh lemon juice at the table is also excellent.
Serving suggestion: As shown in your photograph, steamed broccoli and fresh corn on the cob make an attractive, colorful accompaniment without competing with the delicate fish.
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