Roast Cod with Little Tomatoes and Assorted Olives

October 9, 2009


Author Notes: It's easy and quite foolproof. Swap herbs for pimento or saffron. wingirls

Serves: 4

Ingredients

  • 1 pound assorted grape and cherry tomatoes - different colors work beautifully
  • 3 cloves garlic, chopped
  • 4 tablespoons olive oil
  • 1/1/2 -2 pounds cod
  • 30 Assorted Olives, kalamata and nicoise work well together
  • 1 handful chopped fresh herbs (basil, thyme, mint and oregano work well)
  • 1 cup chicken stock - depending
In This Recipe

Directions

  1. Preheat oven to 375 degrees.
  2. Place tomatoes in overproof dish and toss with garlic and two tablespoons of olive oil. Roast for 25 minutes on lower rack in oven.
  3. While tomatoes are cooking, cut fish into 4 equal sized pieces, rinse and pat dry.
  4. Remove tomatoes from oven, nestle fish into the tomatoes and their juice, scatter olives and return to oven for about 25 minutes but of course this depends on the thickness of the fish.
  5. Test for doneness - cod should separate easily and be just opaque. Remove from oven.
  6. Sprinkle fresh herbs, and salt and pepper to taste. Sprinkle last two tablespoons of olive oil all over. Serve hot with quinoa, couscous or crusty bread.
  7. Extra note - juiciness of the tomatoes can vary - when adding the fish, if the tomatoes are not seeping, add 1 cup of chicken stock to the dish.

More Great Recipes:
Stew|Italian|Seafood|Cod|Olive|Tomato|One-Pot Wonders|Fall|Entree

Reviews (18) Questions (0)

18 Reviews

Emily G. September 10, 2018
This recipe is SUCH a winner! I absolutely love it and so did my family. I subbed in halibut like the other commenters recommended as well as the feta and bread crumbs. I will be sure to add broth next time as I would have loved more sauce since we served it over farro.
 
lisa June 29, 2018
really easy weeknight hands-off dinner.
 
Tea October 21, 2016
can i make this with haddock? i assume so. but also - if im using haddock should i remove the skin? is that hard to do?
 
Stephanie K. October 21, 2016
I make it with haddock all of the time, as I find it easier to locate than cod. I do not remove the skin.
 
Tea October 29, 2016
thanks -- i made it a second time. last week with haddock and it was quite good (i removed the skin and adjusted the recipe a bit using what was in my fridge - so green olives and some capers.) this week i made it with cod and followed recipe more closely and i dont know why but it wasnt nearly as good. i do prefer the haddock. also - i think the olives i used had a bitter finish - they were from wholefoods olive bar. will try again since the first time was really perfecto.
 
Stephanie K. August 5, 2016
This is a go-to recipe in our house for casual but elegant dinners. Perfect for company dinners when complimented by crusty bread, sautéed green beans or sugar snap peas, and a dessert of lemon olive oil cake with vanilla ice cream!
 
Uyen P. January 7, 2016
Simple, delicious and a definite repeat. Thanks for the recipe!
 
Jaxmccaff December 22, 2015
An easy recipe for a busy week. A lovely flavour for the fish and 'broth'. Instead of adding stock, I added some coconut milk which was really delicious. I'll make this again.
 
Liz L. June 21, 2015
Such a great recipe! So light, fresh, and tasty. I also sauteed some kale and it went beautifully with the dish! Thank you!
 
Darth S. June 17, 2015
I've been making a variant on this with halibut (we have great halibut up here in the Seattle area) and it's become a staple meal. Excellent.
 
Raindrops O. March 14, 2015
We just recently made this and used halibut as a substitute for the cod, since that's what we had. It was AWESOME! We had it over polenta, which went really well with the tomatoes and all of the juices in the pan.
 
aargersi June 22, 2014
We are phat with little tomatoes right now - dinner! Probably several times in the next few weeks
 
sevenfaces April 25, 2014
Excellent fish recipe, very Provencal in taste I thought! Had some leftover frills from a dinner party (parmesan seasoned breadcrumbs, feta) which I added halfway through the fish stage. Simple and delicious.
 
shell October 20, 2013
This recipe is great!! So tasty. It is so easy and also healthy. Exactly what I look for in my food :)
 
Author Comment
wingirls April 29, 2013
LOL - my memory is baaad - this is my recipe - wow.<br />
 
Author Comment
wingirls April 29, 2013
Somehow Jenny's recipe has been hijacked by my profile and listed as mine and oddly I HAVE made this recipe many times...either way - glad you liked it!
 
Eunice April 25, 2013
This is a great way to prepare cod and this is definitely a keeper. My family loved it. I added a bit of chicken stock, lots of fresh basil, thyme, oregano and served it with quinoa and corn on the cob. The sauce was too thin (could add thickening agent if going to serve over quinoa or cous-cous depending on how much stock you add). Although, I thought the quinoa was not necessary with this dish as it is delicious on its own. Next time I might even try to add a bit of white wine and capers.
 
rocombo May 31, 2012
This is the first cod recipe I found that I love! We all love it. Everytime it tastes a little different but it's all good. The more cherry tomatoes, and fresh herbs on top, the better. Thank you, Wingirls.