Baked Cod
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4 servings
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Calories
114 kcal
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Course
Main Course
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Cuisine
American
Baked Cod
Report
Simple and delicious Baked Cod is a knockout weeknight supper ready in 30 minutes or less. Flaky cod filets soak up all the flavors of Mediterranean vegetables simmered in white wine.
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Ingredients
- 2 cups grape tomatoes halved
- 1 (9 ounce) package frozen artichoke hearts thawed and patted dry (see note 1)
- 1/2 cup pitted kalamata olives halved lengthwise (see note 2)
- 2 shallots minced (see note 3)
- 1/4 cup dry white wine (see note 4)
- 4 teaspoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon minced fresh thyme or 1/4 teaspoon dried
- Salt and freshly ground black pepper
- 4 (6 ounce) boneless, skinless cod fillets 1 to 1 1/2 inches thick (see note 5)
- 2 tablespoons fresh parsley chopped, for garnish, optional
- 2 lemons cut into wedges, for serving
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees.
- In a large bowl, add tomatoes, artichoke hearts, olives, shallots, wine, 2 teaspoons olive oil, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine, then spread into a 9-inch by 13-inch baking dish.
- Pat cod dry with paper towels. Nestle fillets into vegetable mixture, brush each fillet with remaining olive oil, and season to taste with salt and pepper.
- Bake until the fillets flake easily with a fork or paring knife, about 20 to 25 minutes (the internal temperature should reach 145 degrees). Garnish with parsley if desired and serve with lemon wedges.
Notes
- Artichoke hearts: Or substitute 1 can artichoke hearts packed in water, drained.
- Kalamata olives: Or substitute pitted black or green olives.
- Shallots: 1/4 cup minced onions may be substituted for the shallots.
- White wine: Choose a dry variety such as Chardonnay or Pinot Grigio. To omit the wine, substitute chicken broth.
- Cod: Substitute halibut or haddock for the cod. Thaw fish overnight in the refrigerator. To thaw frozen fish quickly, place in a sealed bag under cool running tap water for 20 to 30 minutes.
- Vegetables: Substitute other soft, quick-cooking vegetables like zucchini, mushrooms, bell peppers, or asparagus.
- Yield: This recipe will make about 4 servings.
- Make ahead: To get a head start, prep all your vegetables and thaw your fish up to 24 hours in advance.
- Leftovers: This recipe is best enjoyed the day it is made.
Nutrition Information
Show Details
Serving
1 serving
Calories
114kcal
(6%)
Carbohydrates
12g
(4%)
Protein
2g
(4%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Sodium
271mg
(11%)
Potassium
315mg
(9%)
Fiber
4g
(16%)
Sugar
5g
(10%)
Vitamin A
879IU
(18%)
Vitamin C
44mg
(49%)
Calcium
40mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 114kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 271mg | 11% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 44mg | 49% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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