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Simple Baked Cod with Tomatoes, Basil, Garlic Lemon- a fast and easy weeknight dinner that is healthy and delicious! #bakedcod #bakedfish #keto #keporecipes #weeknightdinner #weeknightdinners #easyfishrecipes

Baked Cod with Burst Tomatoes

  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4
  • Category: fish, main, Keto, paleo
  • Method: baked
  • Cuisine: Northwest

Description

Baked Cod with Tomatoes, Basil, Garlic and Lemon- a fast and easy weeknight dinner that is healthy and delicious!


Ingredients

  1. 3 tablespoons olive oil, more for brushing
  2. 1 tablespoon red wine vinegar, or sherry vinegar
  3. 1 shallot, sliced
  4. 4 garlic cloves, rough chopped
  5. 1/4 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 2 cups cherry or grape tomatoes ( mixed colors are nice here)
  8. 1 lemon – zest (set aside) and lemon slices
  9. 11 1/4 lb cod fillets  4 -6 pieces ( thicker pieces work best here –1 inch thick or more) see notes
  10. salt, pepper and Aleppo chili flakes to taste
  11. 1/4 cup basil leaves torn

Serve over Black Rice Pilaf , or Everyday QuinoaCreamy polenta, Smashed Potatoes or Mashed Potatoes 


Instructions

  1. Preheat oven to 425F
  2. Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish.  Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.
  3. While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish,  between the tomatoes.
  4. Lower heat to 400F.
  5. Bake the fish for  8-10 minutes then give the pan a good shake, jostling the tomatoes a bit.  Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.
  6. When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly.   Then garnish each piece of fish with a few wilted basil leaves.
  7. Serve immediately!
  8. Leftovers taste great for up to 3 days.

Notes

Serve with Black Rice Pilaf , or Everyday QuinoaCreamy polenta, Smashed Potatoes or Mashed Potatoes 

Feel free to sub other fish for this recipe- just make sure it is at least one inch thick – to ensure even cooking times with the tomatoes.

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