Baked Cod With Tomatoes

baked_Cod_With_Tomatoes_recipe

Baked Cod With Tomatoes

Tender baked cod with tomatoes and olives simmers in a fragrant white wine and lemon sauce that infuses the cod with delicious flavors.  Serve over your favorite pasta for an easy recipe that comes together in just 30 minutes. 

We recently ate at Cafe Jordano and I ordered the baked cod with tomatoes and basil served over linguini.  While it was good, it left me feeling like it was missing something, so I recreated the dish at home and added lemon, olives and artichoke hearts. 

The flavor combo was outstanding with the briny olives providing a great balance to the acidic tomatoes.  The delicate sauce is made from olive oil, white wine and lemon juice in addition to all the flavorful tomato juices that come out when cooking.  It’s light, bright, and completely filling.  

If you prefer to cook without wine, you can substitute chicken broth, or leave it out entirely.  You will have slightly less sauce by leaving it out. 

The kiddos gobbled it up and licked the bowls clean!  Their only complaint – there were not enough olives!    This is a common complaint in my household where everyone adores briny Kalamata olives. 

Take advantage of the sale on cod portions, olives and tomatoes at Safeway to make this dish this week. 

Ingredients in Baked Cod With Tomatoes Recipe

  • 4 5-oz cod portions
  • 2 tablespoons extra virgin olive oil
  • 1 shallot minced
  • 3 cloves garlic, minced
  • 2 pints cherry or grape tomatoes (2 cups)
  • 1/2 cup white wine (or chicken broth)
  • lemon juice and zest of half a lemon
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1 cup olives (Kalamata or green olives, or a mix)
  • 1 cup artichoke hearts, quartered
  • fresh basil, chopped

baked_Cod_With_Tomatoes_ingredients

How to Make Baked Cod With Tomatoes

Preheat the oven to 425° F. 

Pat the cod dry with paper towels and set aside. 

In a large oven-proof skillet heat 2 tablespoons olive oil.  Add the shallot and cook until soft about 4 minutes.  Add the minced garlic and cook until fragrant, about 1 minute. 

Add the tomatoes to the skillet and stir to coat with olive oil.  Allow the tomatoes to cook for a few minutes.  Season with salt, pepper and dried oregano.  Add the white wine to the skillet along with the lemon juice.  Cook the tomatoes for 8-10 minutes on the stovetop until they start to burst and release their juices.  

Brush the cod with olive oil and season with salt and pepper.  Nestle the cod in the skillet among the tomatoes.  Add the lemon zest on top of the cod portions.  Add the olives and artichoke hearts to the skillet and bake in the oven for 15 minutes or until the fish is cooked through. 

The fish will be flaky when done. 

Top with fresh chopped basil and serve over pasta, rice or cauliflower rice. 

baked_Cod_With_Tomatoes_lemon

baked_Cod_With_Tomatoes_Olives_garlic

Baked Cod With Tomatoes

5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mediterranean
Keyword: Baked Cod With Tomatoes and Olives
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories:
Author: Eva Fry

Ingredients

  • 4 5- oz cod portions
  • 2 tablespoons extra virgin olive oil
  • 1 shallot minced
  • 3 cloves garlic minced
  • 1 pint cherry or grape tomatoes
  • 1/2 cup white wine
  • lemon juice and zest of half a lemon
  • salt and pepper to taste
  • 1/2 teaspoon dried oregano
  • 1 cup olives Kalamata or green olives, or a mix
  • 1 cup artichoke hearts quartered
  • fresh basil chopped

Instructions

  • Preheat the oven to 425° F.
  • Pat the cod dry with paper towels and set aside.
  • In a large oven-proof skillet heat 2 tablespoons olive oil.  Add the shallot and cook until soft about 4 minutes.  Add the minced garlic and cook until fragrant, about 1 minute.
  • Add the tomatoes to the skillet and stir to coat with olive oil.  Allow the tomatoes to cook for a few minutes.  Season with salt, pepper and dried oregano.  Add the white wine to the skillet along with the lemon juice.  Cook the tomatoes for 8-10 minutes on the stovetop until they start to burst and release their juices.
  • Brush the cod with olive oil and season with salt and pepper.  Nestle the cod in the skillet among the tomatoes.  Add the lemon zest on top of the cod portions.  Add the olives and artichoke hearts to the skillet and bake in the oven for 15 minutes or until the fish is cooked through.
  • The fish will be flaky when done.
  • Top with fresh chopped basil and serve over pasta, rice or cauliflower rice.

baked_Cod_With_Tomatoes_olives

baked_Cod_With_Tomatoes_pasta

You can get all the ingredients for this recipe at your local Safeway, which also offers curbside pick up and Safeway Home Delivery!  

SuperSafeway is a blog devoted to helping you find the best deals at Safeway in the Denver division.  Every week we slice and dice the ad and tell you the best deals at Safeway with and without coupons.  

For more low prices, check out the Safeway weekly ad and the Safeway coupon matchup page. Would you like to stay updated on the best deals? If so, make sure to like Super Safeway on Facebook, join our Facebook group, follow us on Twitter, subscribe to our Instagram, or head over to Pinterest. Also, make sure to subscribe to our newsletter.

* Please note – Savings information is based on Colorado pricing and the Safeway Coupon Policy for the Denver Division which includes Colorado, Nebraska, New Mexico, Wyoming and South Dakota. Your market may vary. Prices may vary per location*

 

 

 

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