Baked Cod with Tomatoes and Beans
Flaky baked cod nestled in a warm stew of cherry tomatoes, cannellini beans, shallots, olives, and garlic. Finished with lemon zest, basil, and mint for a bright, Mediterranean flavor.
Servings: 4 servings
Ingredients
- 1 pint cherry tomatoes halved
- 1 shallot thinly sliced
- ¼ cup kalamata olives
- 7 to 8 garlic cloves leave whole
- 2 tablespoons olive oil plus more for brushing
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon salt plus more to taste
- ½ teaspoon ground black pepper plus more to taste
- 1 (15 ounce) can canned cannellini beans
- 4 cod fillets about 6 ounces each
- 1 teaspoon freshly grated lemon zest from about ½ lemon
- Chopped fresh basil for serving
- Chopped fresh mint for serving
Instructions
- Heat the oven to 400°F. In a 9-by-13-inch nonreactive baking dish, combine the tomatoes, shallots, olives, whole garlic cloves, and cannellini beans.
- In a small bowl, whisk together the olive oil, vinegar, honey, salt, and pepper. Pour over the mixture and toss to coat evenly. Roast until the tomatoes collapse, and the shallots turn translucent , about 15 to 20 minutes.
- While the vegetables roast, pat the fish dry with paper towels. Brush all over with olive oil and season generously with salt and pepper.
- Remove the baking dish from the oven and give the tomato-bean mixture a quick toss. Nestle the fish fillets evenly on top, then return the dish to the oven. Roast until the cod flakes easily with a fork, 10–12 minutes. Thicker fillets may need a minute or two more.
- Sprinkle the entire dish with lemon zest, basil, and mint. Serve the fish with generous spoonfuls of the tomatoes, beans, and pan juices over the top.
Notes
Bake in nonreactive cookware like glass, ceramic, or enameled pans. Avoid bare metal, which can turn the sauce metallic.
Coat the cod with olive oil to help it roast without drying out.
Use small tomatoes (like cherry or grape) so they burst quickly and make a better sauce. If they are large, slice them into smaller bits.
Taste and tweak the tomato mixture before adding the fish; you can still adjust salt or acid.
Space out the fillets so they roast evenly.
No basil or mint? Fresh dill or parsley work too.
Nutrition
Serving: 1 serving | Calories: 853kcal | Carbohydrates: 10g | Protein: 162g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Cholesterol: 387mg | Sodium: 1069mg | Potassium: 4027mg | Fiber: 1g | Sugar: 5g | Vitamin A: 974IU | Vitamin C: 38mg | Calcium: 175mg | Iron: 5mg
