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by Melissa Stroumbakis
Tomato-Caper Cod with Lemon & Oregano
Her Home, His Word™
by Melissa Stroumbakis
Kitchen Tip: Use a food thermometer to ensure the fish reaches an internal temperature of 145°F for perfectly cooked, flaky results every time.
Serves 4
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Prep 10 minutes
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Cook 20 minutes
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Total
about 30 minutes
Ingredients
- 4 thawed cod fillets, about 6 oz each
1 pint cherry tomatoes, halved
2 tbsp olive oil, divided
2 garlic cloves, thinly sliced
2 tbsp drained capers
½ tsp dried oregano
½ tsp kosher salt, divided
¼ tsp black pepper
1 lemon, half thinly sliced and half cut into wedges
2 tbsp chopped parsley
Method
- 1. Heat oven to 425°F. In a shallow baking dish, toss tomatoes with 1 tbsp oil, garlic, capers, oregano and ¼ tsp salt. Roast 8 minutes.
2. Pat fish dry and season with remaining salt and pepper. Nestle into tomatoes; drizzle with remaining oil and add lemon slices.
3. Roast 10–14 minutes, depending on thickness, until a food thermometer reads 145°F and fish flakes easily. Finish with parsley and lemon wedges.
At the table: Add cannellini beans, crusty bread or green beans. Haddock can replace cod; capers may be omitted. Prepare the tomato mixture earlier and refrigerate; add the fish only when ready to cook.
Leftovers: Refrigerate promptly for up to 2 days; reheat gently to 165°F.
Table note: A fresh, generous supper with just one baking dish to wash.
Flavor Profile
A bright and zesty Mediterranean-inspired dish featuring tender white fish and roasted tomatoes.
Recipe Notes
Ensure the capers are rinsed well to manage the saltiness of the final dish.
Serving Suggestion
Perfect for a quick weeknight dinner that feels like a gourmet meal in just thirty minutes.
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