This delicious baked cod recipe features burst tomatoes, basil, garlic, and lemon. It can be made in 30 minutes flat—fast and easy!

Units

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

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Preheat oven to 425F
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.
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.
Lower heat to 400F.
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.
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.
Serve immediately!
Leftovers taste great for up to 3 days.

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