Roasted Cod With Burst Tomatoes and Olives
Introduction
Looking for a quick and tasty meal? This Roasted Cod with Burst Tomatoes and Olives is perfect! It’s healthy, flavorful, and easy to make. This dish will brighten up your dinner table and leave everyone asking for seconds!
Why Make This Recipe
This recipe is a win-win! It combines tender cod with juicy tomatoes and salty olives for a burst of flavor in every bite. Plus, it’s ready in just about 30 minutes! It’s great for busy weeknights or special occasions. Your family will love the fresh tastes!
How to Make Roasted Cod With Burst Tomatoes and Olives
Making this dish is simple! Just follow these easy steps, and you’ll have a delicious meal in no time.
Ingredients:
- 4 (6-ounce) skinless, center-cut cod fillets (or hake, halibut, or other mild white fish)
- Salt and pepper
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter
- 8 ounces cherry tomatoes, halved (1 1/2 cups)
- 1/3 cup pitted chopped green olives
- 1 tablespoon chopped capers
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill
- Crusty bread, cooked rice, or grains (such as quinoa or farro), for serving
Directions:
- Heat your oven to 375 degrees. Season the fish with salt to bring out its flavor.
- In a 12-inch oven-safe nonstick skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter melts and stops foaming, place the fish in the skillet in a single layer and baste the tops with the butter mixture. Then, transfer the skillet to the oven and roast the fish until it is flaky and opaque throughout, about 12 to 14 minutes. Move the fish to four serving plates once done.
- Add the remaining 3 tablespoons of butter to the skillet. Stir over medium heat until it melts and turns light golden, about 2 minutes. Then, add the halved cherry tomatoes. Cook, stirring occasionally, until they start to soften and release their juices, about 2 minutes. Mix in the olives, capers, lemon juice, and dill. Season with salt and pepper to taste.
- Spoon the pan sauce over each piece of fish. Serve warm with crusty bread, rice, or grains on the side.
How to Serve Roasted Cod With Burst Tomatoes and Olives
This dish is best served warm. You can enjoy it with some crusty bread or over a bed of rice, quinoa, or farro. The pan sauce adds a wonderful flavor, so don’t skip it!
How to Store Roasted Cod With Burst Tomatoes and Olives
If you have leftovers, you can keep them in the fridge for up to two days. Store the fish in an airtight container to keep it fresh. Reheat gently on the stovetop or in the oven to keep it tender.
Tips to Make Roasted Cod With Burst Tomatoes and Olives
- Ensure your fish is at room temperature before cooking for more even cooking.
- Use fresh herbs for a brighter flavor; if you don’t have dill, parsley works well too!
- Feel free to swap out the olives or tomatoes for your favorites!
Variation
You can switch out the cod for other mild white fish like tilapia or another variety of your choice. Add different vegetables, such as bell peppers or zucchini, for added color and nutrition.
FAQs
1. Can I use frozen fish for this recipe?
Yes! Just thaw the fish before cooking for the best results.
2. What can I serve with this dish besides bread or rice?
You could serve it with a fresh green salad for a light and healthy meal.
3. Can I make this dish ahead of time?
It’s best made fresh, but you can prep the ingredients ahead of time and assemble before cooking for a quick weeknight dinner.
Roasted Cod With Burst Tomatoes and Olives
Ingredients
Main Ingredients
- 4 pieces skinless, center-cut cod fillets (or hake, halibut, or other mild white fish) Each fillet should be approximately 6 ounces.
- 1 tablespoon extra-virgin olive oil
- 4 tablespoons unsalted butter Divided: 1 tablespoon for cooking and 3 tablespoons for the pan sauce.
- 8 ounces cherry tomatoes, halved About 1 1/2 cups.
- 1/3 cup pitted chopped green olives
- 1 tablespoon chopped capers
- 1 tablespoon lemon juice
- 2 tablespoons chopped dill Fresh preferred.
Serving Suggestions
- as needed Crusty bread, cooked rice, or grains (such as quinoa or farro) For serving.
Instructions
Preparation
- Preheat your oven to 375 degrees Fahrenheit.
- Season the fish with salt and pepper to enhance its flavor.
Cooking
- In a 12-inch oven-safe nonstick skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat.
- Once the butter melts and stops foaming, place the fish in the skillet in a single layer and baste the tops with the butter mixture.
- Transfer the skillet to the oven and roast the fish until it is flaky and opaque throughout, about 12 to 14 minutes.
- Once done, move the fish to four serving plates.
- Add the remaining 3 tablespoons of butter to the skillet and stir over medium heat until melted and light golden, about 2 minutes.
- Add the halved cherry tomatoes to the skillet and cook, stirring occasionally, until softened and juices are released, about 2 minutes.
- Mix in the olives, capers, lemon juice, and dill. Season with salt and pepper to taste.
- Spoon the pan sauce over each piece of fish and serve warm.
