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Tender, flaky cod fillets baked on a single sheet pan with sweet cherry tomatoes, garlic, and herbs. This Mediterranean-inspired dish is incredibly flavorful, easy to clean up, and ready in under 30 minutes.
Preheat oven and prepare the vegetables
Arrange on the sheet pan
Bake the cod and vegetables
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Tender, flaky cod fillets baked on a single sheet pan with sweet cherry tomatoes, garlic, and herbs. This Mediterranean-inspired dish is incredibly flavorful, easy to clean up, and ready in under 30 minutes.
This mediterranean recipe takes 25 minutes to prepare and yields 4 servings. At 196.18 calories per serving with 22.78g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and serve
Add 1/2 teaspoon of red pepper flakes along with the oregano for a bit of heat.
Serve with a side of steamed green beans or asparagus instead of grains for a lighter, low-carb meal.
Use pre-minced garlic from a jar and pre-sliced onions to cut down on prep time.
This recipe is naturally dairy-free. Ensure no cross-contamination if serving with other dishes.
Cod is a great source of omega-3s, which are essential for brain health and reducing inflammation in the body.
Provides high-quality protein that is crucial for muscle repair and building, while being low in saturated fat.
This low-sodium recipe, combined with healthy fats from olive oil, supports cardiovascular health by helping to manage blood pressure.
Cherry tomatoes are packed with lycopene, a powerful antioxidant that helps protect cells from damage.
Yes, it is a very healthy dish. Cod is an excellent source of lean protein and omega-3 fatty acids. Tomatoes provide vitamins and antioxidants like lycopene. Baking with olive oil is a heart-healthy cooking method.
One serving of this Baked Cod with Tomatoes contains approximately 250-300 calories, making it a light yet satisfying main course.
Absolutely. Haddock, halibut, or tilapia are great substitutes. Adjust the baking time based on the thickness of the fillets.
Yes, you can. Make sure to thaw the fillets completely in the refrigerator overnight. Pat them very dry before oiling and baking to remove excess moisture.
The cod is done when it's no longer translucent and flakes easily when you press it with a fork. For perfect results, use a food thermometer; it should read 145°F (63°C) at the thickest part.
