Tomato Basil and Herbed Cod
Light, fresh, and packed with Mediterranean flavors, this Tomato Basil & Herbed Cod is the perfect summer dish when you want something delicious without the heaviness of grilled meats. Juicy cherry tomatoes, fragrant basil, and a bright lemony marinade bring out the best in mild, flaky cod. Whether baked or steamed, this dish is quick, healthy, and effortlessly impressive—ideal for patio dinners, weeknight meals, or a casual get-together with friends. Serve it over rice, quinoa, or with crusty bread to soak up all the herby goodness.
Equipment
- Casserole dish with lid
- Large mixing bowl
- Large sieve
- Knife
Ingredients
- 1 lb cod loins
- ½ cup lemon juice
- ¾ cup olive oil
- 15 cherry tomatoes 15-20
- ½ cup fresh basil, chopped
- ¼ cup capers (optional)
- 1 ½ tsp sweet onion powder
- ½ tsp cumin
- 2 tsp sumac
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp oregano
- 1 ½ tbsp garlic powder or 3 cloves of garlic, finely chopped
Instructions
- Soak cod loins in bowl of cold water, with lemon juice for 5-7 mins. Drain into sieve, rinse with cold water and pat dry with paper towel.
- Preheat oven to 375°F.
- In the casserole dish, use half of the oil mixture to cover the bottom of the dish.
- Sprinkle salt, pepper and sumac on both sides of the cod. Then place cod in casserole dish.
- Halve the cherry tomatoes (or quarter them) and place in mixing bowl. Leave a few tomatoes whole with stem for a rustic aesthetic.
- Add fresh basil, sweet onion powder, cumin, oregano, garlic, capers (optional) and the remainder of olive oil to tomatoes and gently toss ingredients together.
- Place tomato mixture on top of cod.
- Cover and bake in the oven for 15-20 mins at 375°F.
- Remove cover & broil for 10-12mins or until tomatoes have softened.
- Serve on rice, quinoa or enjoy on its own.
Notes
In our journey to create nutritious meals that taste great, we discovered that Cod is one of those nutrient dense fish that have a mild flavour but great impact on our diets.