Baked Cod with Tomatoes and Onions

  • Level: Intermediate
  • Total: 1 hr 5 min
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 20 min
  • Yield: 6 servings
Share This Recipe

Ingredients

1 (2 to 5-pound) line caught cod fillet with the skin-on

3 tablespoons extra-virgin olive oil

1 tablespoon plus 1 teaspoon kosher salt

11/2 teaspoons ground black pepper

5 large Roma plum tomatoes, stem ends removed, sliced lengthwise

1 1/2 cups sliced yellow onions

2 tablespoons minced garlic

Olive Spread, recipe follows

Cilantro sprigs, for garnish

Olive Spread:

1 tablespoon minced shallots

2 cups pitted brine-cured black olives

1 tablespoon minced garlic

1 tablespoon capers, drained

4 anchovy fillets

1 tablespoon chopped parsley

2 tablespoons lemon juice

1/4 cup extra virgin olive oil

1/4 teaspoon freshly ground black pepper

Directions

  1. Preheat the oven to 400 degrees F.
  2. Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.
  3. In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.
  4. Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.
  5. Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.

Olive Spread:

Yield: 1 1/2 cups
  1. In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

Fudge Factor

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

How-To: Chocolate Cream Puffs

Make this classic and elegant French dessert using our step-by-step guide.

Easy Gift Idea: Chocolate-Covered Toffee Feb 7, 2013

Looking for an easy gift idea? Cooking Channel's recipe for Chocolate-Covered Toffee is just the ticket. A touch of coffee in the …

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

How to Make Truffles

Learn how to make a chocolate lover's favorite treat: the classic truffle made from smooth chocolate ganache.

How to Chop and Melt Chocolate

Lots of recipes call for melted chocolate. Follow these step-by-step instructions to do it properly.