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Mediterranean Cod Roasted Tomatoes


  • 4 (4 ounce) fresh or frozen skinless cod fillets, 3/4- to 1-inch thick

  • 2 teaspoons snipped fresh oregano

  • 1 teaspoon snipped fresh thyme

  • ½ teaspoon salt

  • ¼ teaspoon garlic powder

  • ¼ teaspoon paprika

  • ¼ teaspoon black pepper

  • Nonstick cooking spray

  • 3 cups cherry tomatoes

  • 2 Garlic cloves, sliced

  • 1 tablespoon olive oil

  • 2 tablespoons sliced pitted ripped olives

  • 2 teaspoons capers

  • fresh oregano or thyme


Reheat oven to 450 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a small bowl combine snipped oregano, snipped thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the oregano mixture over both sides of each fish fillet.

Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place fish on one side of the foil-lined pan. Add tomatoes and garlic slices to the other side of the foil-lined pan. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once. Stir olives and capers into cooked tomato mixture.

Divide fish and roasted tomato mixture evenly among four serving plates. Garnish with fresh oregano and/or thyme leaves.

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