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Easy Baked Cod with Jammy Cherry Tomatoes

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Servings 4 people

Ingredients
  

  • 4 cod fillets about 5 oz each
  • 2.5 cups cherry tomatoes halved
  • ½ medium red onion or shallot, thinly sliced
  • 2 cloves garlic thinly sliced
  • 1 tbsp extra virgin olive oil plus more for the fish
  • ½ tbsp red wine vinegar
  • ¼ tsp dried oregano
  • ¼ –½ tsp red chili flakes optional
  • salt
  • black pepper
  • garnish: 1 medium lemon fresh herbs (like basil or parsley)

Instructions
 

  • in a 9 x 13-in baking dish, add the cherry tomatoes, red onion, garlic, olive oil, red wine vinegar, oregano, chili flakes, a good pinch of salt, and black pepper. toss everything together and spread into an even layer
  • roast for at 425F for 25–30 minutes until the tomatoes are nice and jammy
  • while the tomatoes are roasting, pat the cod fillets dry, drizzle with olive oil and season both sides with salt and pepper
  • once tomatoes are ready, remove the dish from the oven and use the back of a wooden spoon to make little pockets in the mixture, add in the cod fillets
  • roast for another 12–15 minutes, until the cod flakes easily and reaches 145°F internally
  • spoon some of the tomato juices over the fish
  • finish with a squeeze of lemon juice and chopped herbs (basil or parsley are great here)
  • serve with something starchy to soak up the sauce -- i made a simple garlic butter pasta, but crusty bread or rice works too!