Baked Cod with Tomatoes
Healthy Baked Cod with Tomatoes is an easy Mediterranean seafood recipe.
Ingredients
- 150 g cod fillet
- 75 g cooked chickpeas
- 150 g cherry tomatoes or quartered fresh tomatoes
- 50 ml low-sodium fish or vegetable broth
- 1 medium onion sliced
- 100 g frozen spinach thawed and drained (or fresh spinach)
- ½ tablespoon olive oil
- 2 garlic cloves crushed
- Salt
- Black pepper
- 1 handful black olives optional
- 1 lemon sliced, plus wedges for serving
Instructions
- Lightly season the cod with sea salt and let it rest for 15 minutes.
- Slice the onion and crush the garlic.
- Heat the olive oil in an oven-safe skillet over medium heat.
- Cook the onion for about 5 minutes until softened.
- Add the garlic and cook for another 2 minutes until fragrant.
- Wipe away the excess salt from the cod.
- Add the tomatoes to the skillet, then place the cod on top.
- Season with black pepper and arrange the lemon slices over the fish.
- Scatter the spinach, chickpeas, broth, and olives around the cod.
- Bake the Baked Cod with Tomatoes in a preheated oven or air fryer at 180°C (350°F) for 15–20 minutes, depending on the thickness of the fish.
- Add a splash of broth if the pan begins to dry out.
- The cod is ready when it flakes easily and appears opaque.
- Taste, adjust seasoning if needed, and serve with fresh lemon wedges.
Notes
- Serve with crusty bread, quinoa, couscous, or steamed rice.
- For a lower-carb meal, enjoy it with roasted vegetables or a fresh salad.
- Haddock or pollock can be substituted for cod.