easy baked cod recipe

There’s something undeniably appealing about a one-dish meal, especially when it’s effortless and elegant. This baked cod recipe is light, fresh, and perfectly suited for Spring, while also delivering flavour with minimal effort. With just a handful of ingredients and simple preparation, it comes together seamlessly, making it ideal for both weeknights and relaxed entertaining. For more inspired fish recipes, explore my collection here.

you will need (for 2 people)

1 lb cod fillet (or any firm white fish)
a handful of cherry or grape tomatoes, cut into halves or quarters depending on size
1 shallot, chopped
2 cloves of garlic, sliced
1 small yellow zucchini, quartered
1 small green zucchini, quartered
2 tablespoons capers
2 teaspoons dried oregano
2 teaspoons dried dill
a small splash of Pernod (optional but so good)

method

Preheat oven to 375f. In an oven-proof dish, add tomatoes, shallot, garlic, zucchini, oregano and Pernod. Gently mix. Season with sea salt and freshly ground black pepper. Bake for 15 minutes. Remove from the oven and add capers. Place the cod on top with a splash of extra-virgin olive oil. Season the cod with sea salt and freshly ground black pepper. Sprinkle dried dill over the fish. Return the dish to the oven and bake for an additional 12 to 15 minutes.

To plate, arrange a bed of mixed salad leaves, followed by the vegetables and top with the cod.

the culinary chase’s note:

Add chopped asparagus to the baked cod for another burst of greenery.  Enjoy!