Gentle tender cod filets baked in butter lemon pepper sauce and cherry tomatoes and capers top with fresh herbs. This is a simple, vibrant dish full of flavor.
- smell: Fresh, citrus and innocent grilled cod is perfect for a low carb lunch or light dinner.
- Skill Level: Everything is cooked in a pot for ease of consumption and easy to clean.
- Recommended tools: Meat thermometer ensures that your fish is cooked perfectly every time! The fish should be cooked until 145°F.
- Swap: If there is no cod, use halibut, black line diameter or tilapia.
Grilled cod ingredients
- fish: The cod appears as pre-set fresh or frozen fillets. Choose thicker rounded corners for a juicy effect, and if using frozen cod, make sure to thaw it before cooking.
- tomato: Roasted tomatoes add a sweet smoky flavor to grilled cod. Cherry tomatoes are sweet and juicy, and grape tomatoes work as well and come in a variety of colors to give you a great speech.
- Variations: No capers? no problem! Use chopped Kalamata or Manzanilla olives instead. Bake the cod on the cod for a simple and delicious instant side dish using sliced potatoes or sliced red onions as a “raft.” Instead of lemon pepper seasoning, add Italian seasoning.
- Toppings: Try adding this dish with thinly sliced green onions, fresh basil, parmesan or feta cheese crumbled. Sprinkle the finished dish with crushed pig skin and bake for about a minute to crisp.
How to make roasted cod with tomatoes
- Put cod with lemon and oil (Full recipe below).
- Throw the tomatoes with garlic, oil, seasoning, capers, basil, salt and pepper. bake.
- Add cod to the pan. Drizzle with butter and bake.
The remaining cod?
Store the remaining roasted cod with tomatoes in a covered container in the refrigerator for up to 3 days. Enjoy cold on salad, or reheat in the microwave. Leftovers can also be turned into fish tacos or chopped and added to the pita bag.
What to eat with grilled cod?
Do you like cod grilled with tomatoes? Leave a comment and rate it below.
Roasted cod and tomatoes
Grilled cod with tomatoes and seasonings is a healthy, delicious entree that can be ready in 30 minutes!
Prevent the screen from becoming dark
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Preheat the oven to 400°F. Toss the cod with lemon juice and 1 teaspoon of olive oil. Store in the refrigerator.
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Taste the tomatoes with the remaining tablespoons of olive oil, garlic, basil, capers, lemon pepper seasoning and salt and pepper. Put in a 9×13 pan and bake for 10 minutes.
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Remove the cod from the refrigerator and use tomatoes in a pot. Drizzle the cod with melted butter.
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Bake for 11-14 minutes, or just until opaque, the fish peels easily. Don’t overcook. The internal temperature of the fish should be 145°F
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Remove from the oven and sprinkle with parsley and basil before serving.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.
Calories: 239 | carbohydrate: 4g | protein: 31g | Fatty: 10g | Saturated fat: 4g | Polyunsaturated fat: 1g | Monounsaturated fat: 4g | Trans fat: 0.2g | cholesterol: 88mg | sodium: 256mg | Potassium: 886mg | fiber: 1g | sugar: 2g | Vitamin A: 616IU | Vitamin C: twenty onemg | calcium: 45mg | iron: 1mg
The nutritional information provided is an estimate and will vary depending on the cooking method and brand of the ingredients used.
course Dinner, main course, fish, main course
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