- 1 pound of fresh wild cod (rinsed, patted dry, and checked for bones)
- 1 container of organic cherry tomatoes
- Fresh parsley
- 1 fresh lemon (1/2 for cooking & 1/2 for after cooking)
- 1–2 small cloves garlic, chopped
- 2 Tsp of fresh lemon zest
- 1 Tsp of red pepper flakes
- 1/2 Tsp Salt
- 1/4 Tsp of black pepper
- 2 Tbsp of EVOO
Preheat the oven to 425°F.
Combine: 1 Tbsp of EVOO, lemon juice (1/2 of a lemon), cherry tomatoes, garlic, salt & pepper all ingredients in a large bowl and toss to coat the tomatoes, set aside.
Place your cod on a glass baking dish.
Pour your cherry tomatoes mixture on top and around of the cod. Drizzle the leftover EVOO over the cod and cherry tomatoes and finish off the dish with some peppers flakes and fresh parsley.
Place your pretty dish into a 425°F preheated oven.
Roast the cod and cherry tomatoes for about 15-20 minutes (depending on the thickness) until it is just cooked through and flakes apart and the cherry tomatoes have split their skin and started to caramelize around the edges.
Once the cod flakes apart, cherry tomatoes split their tight skin and a lovely lite sauce has accumulated around your dish. Remove it from the oven, lightly cover with aluminum foil and let the cod rest for about 5 minutes before serving.
Squeeze the other 1/2 of your fresh lemon juice over the cod to make the dish pop before serving. Optional: season with some extra salt & pepper to taste.
Serve along side a healthy grain or a crunchy salad.
This recipe can also be found on
Heather Zwain's The Bergen County Bible