Description
Looking for a simple healthy recipe for dinner? I’ve got a delicious baked cod with tomatoes and feta that is super easy to make.
Ingredients
Units
Scale
- 1 garlic clove, finely diced
- 2 tablespoons olive oil (put garlic in this)
- 2 medium zucchini, chopped
- 1 container rainbow cherry tomatoes, quartered (16.5 oz)
- 1/2 to 1 cup of crumbled feta cheese
- 1/4 cup thinly sliced onion (yellow or white)
- 2-pound cod steak
- Olive oil
- Salt
- Pepper
Optional:
- Lemon wedges
- Fresh chopped parsley for garnish
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Instructions
- Finely dice the clove of garlic and add it to a couple of tablespoons of olive oil. Set aside while doing other prep. We want to let the garlic flavor the oil for later when we brush it on the fish.
- Cut the tops and bottoms from the zucchini. Cut the zucchini across the middle into two pieces. Then cut each piece lengthwise. I cut the zucchini diagonally from there and prefer larger pieces. Should be ¼” in thickness or so. You can cut the pieces smaller if you prefer, but the thickness should be around ¼”. My video shows this well.
- After the zucchini are cut, transfer to a parchment paper-lined sheet pan and drizzle with a tablespoon of olive oil. Season to taste with a light sprinkling of salt and pepper. Maybe ¼ teaspoon of each. Toss to coat and cook later with the fish.
- Wash and quarter the cherry tomatoes. Cut the cherry tomatoes in half, then in half again. The tomatoes will sit atop the cod later and it works best with smaller pieces. Put the tomatoes in a large bowl as you’re cutting them.
- Add half a cup of crumbled feta to the bowl and toss. If you’re a feta lover like me, add a full cup of feta to the tomato bowl. This is up to you. Add about 1 tablespoon of olive oil and a light sprinkling of salt and pepper (about ¼ teaspoon each and you can skip the pepper if you’re not a fan of it). Mix together a minute and you’re done.
- Cut an onion in half, then cut very thin slices of the onion. As thin as you can get – like razor thin. Set aside.
- Lay out the cod on a cutting board. There is a thick end and a thinner end. I will show you what to do if you want to cut off the very thin end - it’s in the video above. If you are not cutting off the thin end – just fold it under to make it the same thickness as the rest of the fish. If there is an extra flap of fish on the side, just tuck it under the fish.
- Place the fish on a parchment paper-lined sheet pan. Brush the garlicky olive oil on the fish. Cover the top and sides fully. Try not to let any of the garlic bits get on top of the fish --- just the flavored oil only.
- Give the fish a light sprinkling of salt (1/4 teaspoon). My camera was off when I did mine – sorry.
- Place the thinly sliced onions on top of the fish. Don’t crowd them. You may not need all of them either. Also, if you don’t want the onion you don’t have to use it. This dish tastes great with or without them.
- Transfer the tomato and feta to the top of the fish using a large spoon. Use your hands to secure the tomatoes on top. Some will fall to the sides – that’s fine.
- Bake in a pre-heated oven at 400 degrees for 15-20 minutes. The zucchini takes about 20-25 minutes so put that in about 5 minutes before the fish.
- While the fish is cooking you can chop the optional lemon wedges and fresh parsley garnish if you choose to use them.
- Once the fish is cooked let it cool a few minutes. I found it was easiest to grab all four corners of the parchment paper and pick up the fish to transfer to a serving platter. I think it makes a cool presentation too.
- Transfer the roasted zucchini to a serving bowl.
- Use a large spatula to serve the fish. Cod is flaky and delicate so it will break apart easily. Enjoy!
