Any day is better when you finish it with this baked cod smothered in a roasted tomato basil topping. This beautiful seafood meal comes complete with broccoli too! Ready in only 30 minutes!
44-ozcod filets, about 1-inch thick, 4 4 oz filets, 4 6 oz filets
1tbspolive oil, extra virgin
1/4tspsalt
1/4tspblack pepper
1tbsplemon juice
Roasted Tomato Basil Topping
1pintgrape tomatoes
1/4cupfresh parsley, chopped
4 - 5fresh basil leaves, chopped
1tbsplemon juice
1tspgarlic, minced
1/2tspsalt
Instructions
Preheat oven to 425 degrees. Line a 12 x 17 baking sheet with parchment paper.
Spread broccoli florets on one side of the prepared sheet pan in a single layer. Drizzle with two tablespoons of olive oil. Sprinkle with salt and garlic powder. Place in oven and bake for 5 minutes.
Remove from the oven and reduce temperature to 400 degrees. Place cod on sheet pan beside the broccoli. Rub the fish with olive oil and sprinkle with garlic powder, salt, and pepper. Return to oven and continue to bake for 5 minutes.
Remove pan from oven and add halved grape tomatoes to the oven around the cod. Bake for another 10 to 15 minutes, or until the cod is opaque and flakes easily with a fork and tomatoes are softened.
Use a spatula to carefully spoon the roasted tomatoes off the baking sheet and add to a small bowl.
Add basil, parsley, minced garlic, lemon juice, and salt to the bowl with your tomatoes. Stir until combined. Spoon over the cooked cod.
Notes
If using frozen cod, thaw it first in a bowl of cold water and pat dry.