Baked Cod with Potatoes and Cherry Tomatoes, a delicious main course, easy to prepare, loved by everyone, including children. Also great as a one-dish meal.
Tender cod fillets baked with potatoes and cherry tomatoes, enriched with a mix of herbs, olives, extra virgin olive oil, and capers. A simple recipe that will win over everyone’s palate.
In total, it takes a little less than an hour to prepare baked cod with potatoes and cherry tomatoes. If you’re in a hurry and short on time but still want a tasty dish, try the Cod Fillets with Cherry Tomatoes and Black Olives in a pan. Delicious!
Definitely to be repeated!
But now, let’s see how to make the recipe for Baked Cod with Potatoes and Cherry Tomatoes. Prepare the ingredients and let’s begin.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I’m looking forward to it.
Gabriella
Other tasty fish main courses to try:
- Difficulty: Easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 5 cod fillets (fresh or frozen)
- 4 potatoes (or 5 medium-sized)
- 12 cherry tomatoes
- to taste extra virgin olive oil
- to taste breadcrumbs
- 1 tablespoon capers
- 1 clove garlic
- 1 bunch parsley (abundant)
- 1/3 cup water (or fish broth or white wine)
- to taste thyme
- to taste oregano
- to taste salt
- to taste pepper
- to taste olives (green and black)
Tools
To make the recipe for Baked Cod with Potatoes and Cherry Tomatoes, you’ll need:
- 1 Container
- 1 Cutting board
- 1 Baking dish
- Parchment paper
- 1 Chopper corded
Steps
HOW TO MAKE BAKED COD WITH POTATOES AND CHERRY TOMATOES
First, defrost the cod fillets and pat them dry with paper towels. If they’re fresh, skip this step, then wash and dry the cod, remove the skin, and eliminate the bones.
Peel the potatoes, wash them, and cut them into not-too-large pieces (about 1/2 inch on each side); also wash the cherry tomatoes, dry them, and cut them in half. Mix both in a container, but first season them with herbs (I used thyme and oregano) and chopped garlic, salt, pepper, and extra virgin olive oil.
At this point, line a baking dish with parchment paper, drizzle with a little extra virgin olive oil and a handful of breadcrumbs, then place the vegetables inside.
In the same container, place the cod fillets (I halved them for faster cooking) and season with the herb mix, salt, pepper, and oil, then place them in the dish with the potatoes.
Note: Since I used frozen cod hearts, I did not add water as it is usually released during cooking. If you use fresh fish, add about 1/2 cup of liquid (water, fish broth, or white wine).
Drizzle with a little oil, a handful of breadcrumbs, and olives (I had few, unfortunately) and bake in a preheated oven at 356°F for about 35 minutes, in “fan” mode. Halfway through cooking, gently turn the cod. Then, switch the oven to grill mode and finish cooking for another 8 – 10 minutes.
After cooking, chop the parsley and add it to the dish, then remove from the oven, let it cool slightly, and serve. Here is the Baked Cod with Potatoes and Cherry Tomatoes ready. Enjoy your meal!
Until the next recipe.
Storage
You can store Baked Cod with Potatoes and Cherry Tomatoes in the refrigerator for up to one day, sealed in an airtight container, although I recommend consuming them on the same day for the best taste. If needed, reheat in the microwave for a few minutes.
Shopping Tips
– Fresh fish should have white, firm, and fragrant flesh. If whole, check that the eyes are bright and bulging, the gills are red or pink, and the skin is shiny.
– Frozen fillets should be of regular shape and rigid, indicating that the cold chain has not been interrupted.
Cod Properties
Cod is low in calories, low in fat (except for polyunsaturated fats that are beneficial for the heart), and cholesterol-free. It is rich in high-quality proteins, vitamins (especially B and PP), and minerals (potassium, phosphorus, iodine, and iron). It is therefore a suitable food for everyone, including children, the elderly, and those on a low-calorie diet. Source “Cucinare bene”
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FAQ (Frequently Asked Questions)
How to store fresh cod?
Fresh cod should be stored in the refrigerator, but it’s best to consume it within a day of purchase.
