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Delicious Baked Cod Recipe
Delicious Baked Cod Recipe
"This baked cod recipe with tomato sauce and capers has to be one of the best ever baked cod recipes for me by far. Always enjoyed by my family and friends especially served with jasmine rice, mashed or crushed potatoes and a nice side salad. Absolute perfection, no kidding! Cod is definitely the fish to cook if you are afraid to cook seafood at home, it is one of these seafood ingredients that cannot really get messed up unless you really forget about it and will become too chewy or burnt ;-). Other than this cod it’s an easy fish to cook unlike salmon or other fish that can easily become overcooked. This stunning and full of flavor baked cod recipe makes the perfect family dish, so easy to make and requires no chef expertise whatsoever. Perfect served with rice or mashed potatoes. "
NotesBuying the cod loin with the skin on will help even more holding together, ideal for pan-frying or confiting.
How else to cook cod loin?
Cod is such a versatile fish and the loins are best for roasting, to make it battered, to pan-fry, can be poached, grilled, steamed or even confited. The density of the flesh makes it a great choice for stews too since it is holding its shape very well.
Serves4
Preparation Time5 min
Cooking Time30 min
Cooking MethodOven
Ingredients
- 4 fillets or loins cod approx 4 ounces (120g each)
- ¼ lemon juice to season the fish
- 400 ml tomato sauce I used Marinara sauce
- ½ medium leek finely chopped
- 3 large bell peppers (mixed colors) sliced
- 3 tbsp capers I used marinated ones
- 3 cloves garlic freshly grated or finely chopped
- 8 cherry tomatoes
- 1 teaspoon maple syrup or brown sugar (optional)
- ½ teaspoon black pepper freshly ground
- ⅔ teaspoon salt Himalayan or kosher
- 1 tablespoon thyme freshly chopped or dried
- 3-4 tablespoons fresh parsley or any herb you may like
- 1 tbsp coconut oil
Instructions
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Preheat the oven at 200°C.
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Season well the fish fillets with salt, pepper and a drizzle of lemon juice. Set aside.
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In a skillet, add some coconut or olive oil, place on medium fire. Add the chopped leek, the garlic with a pinch o salt and pepper. Cook for 2-3 min.
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Add the shredded peppers and cook (covered) for 3-4 min until slightly softened.
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Add the tomato sauce and the fresh herbs (leave a little to sprinkle at the end) the capers.
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Nestle the cod fillets into the tomato sauce and transfer the dish to the preheated oven and bake for 10-15 mins uncovered.
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When ready, take the skillet out of the oven, sprinkle the remaining herbs on top and season with black pepper and some chili flakes if you fancy ;-).
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Serve with rice, potatoes (wedges or mashed) or with salad leaves on the side. Enjoy!
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