Description
This Baked Cod in Tomato Sauce recipe offers tender, flaky cod fillets slowly roasted in a rich, flavorful tomato sauce infused with herbs, lemon, and capers. Perfectly balanced with fresh parsley and basil, this dish is a healthy and vibrant seafood meal that pairs beautifully with crusty bread and white wine.
Ingredients
Fish and Seasonings
- 2.5 pounds cod fish filets (about 8 fillets)
- 3 tablespoons fresh parsley, minced and divided (optional, to taste)
- 1.5 tablespoons kosher salt, divided (added to taste)
- 2 teaspoons oregano, divided
- 1 teaspoon coarse ground black pepper, divided
- 1/2 – 1 teaspoon red pepper flakes, divided (optional, to taste)
- 2 tablespoons lemon zest, divided (zest from two lemons)
Tomato Sauce
- 3 tablespoons unsalted butter
- 2 medium yellow onions, diced
- 4 tablespoons tomato paste
- 2 tablespoons capers (optional)
- 28 ounces crushed tomatoes (1 can)
- 1 handful fresh basil (optional, to taste)
- 6 tablespoons lemon juice, divided (juice of two lemons)
- 2 tablespoons olive oil
Instructions
- Preheat and Prepare: Preheat the oven to 400°F. Pat the cod fillets dry with paper towels to ensure they crisp up nicely. Preheat a skillet over medium heat.
- Season the Cod: Season the cod fillets on both sides with 1 tablespoon kosher salt, 1 teaspoon oregano, 1/2 teaspoon black pepper, red pepper flakes to taste, fresh parsley, and the zest of 1 lemon for a bright, herbaceous flavor.
- Sauté Onions and Tomato Paste: Add unsalted butter to the hot skillet to melt. Then add the diced onions with a pinch of salt. Cook until onions begin to soften, about 4 minutes. Stir in tomato paste and cook for 2-3 minutes until the color deepens, enhancing its sweetness.
- Add Garlic and Seasonings: Incorporate garlic (quantity not specified, assume 2 cloves minced), then add remaining red pepper flakes, oregano, lemon zest, and capers. Stir frequently to prevent garlic from burning until fragrant, about 1 minute.
- Add Crushed Tomatoes and Herbs: Pour in crushed tomatoes followed by fresh parsley and basil. Stir the mixture and allow herbs to wilt slightly for 2-3 minutes. Adjust seasonings to taste.
- Combine Cod and Sauce: Nestle the seasoned cod fillets into the tomato sauce. Drizzle olive oil and half of the lemon juice over the top for added moisture and acidity.
- Bake the Dish: Place the skillet or transfer to an oven-safe dish and roast in the preheated oven for 20-25 minutes or until the cod reaches an internal temperature of 145°F and flakes easily with a fork.
- Finish and Garnish: After baking, squeeze the remaining lemon juice over the cod. Garnish with lemon wedges, additional fresh parsley, and basil to enhance freshness and presentation.
- Serve: Serve the baked cod hot, spooning the tomato sauce generously over the fillets. Pair with a glass of white wine such as sauvignon blanc or pinot grigio and crusty bread for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Freezing is not recommended as it may alter the texture of the cod.
Notes
- Patting the cod dry before seasoning helps achieve better texture when baked.
- Adjust red pepper flakes to control the heat level according to preference.
- Capers add a nice briny flavor but can be omitted if not preferred.
- Use fresh lemon zest and juice for the brightest flavor impact.
- Ensure the internal temperature of cod reaches 145°F for safe consumption.
- Leftovers should be refrigerated promptly and consumed within 3 days.
- Freezing is discouraged as it changes the texture of the fish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
