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One pan roasted Cod fillet with cherry tomatoes

Amount of people
4 Persons
Type of meal
Preparation time
30 minutes
Seafood included in this recipe
Fresh Atlantic Cod Loin
Fresh Atlantic Cod Fillet
  • 500gr cod fillet
  • 400gr cherry tomatoes, halved
  • 1 thinly sliced shallots
  • 2 tsp minced garlic
  • 2 tbsp olive oil, plus more for brushing
  • 1 tbsp sherry or red wine vinegar
  • 1 tsp honey
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper, plus more to taste
  • 1 tsp freshly grated lemon zest (from about 1/2 lemon)
  •  Chopped fresh basil, for serving
  •  Chopped fresh mint, for serving
  1. Heat the oven to 200°C. Place the tomatoes, shallots and garlic in a nonreactive baking dish. In a small bowl, whisk together the olive oil, vinegar, honey, salt and pepper. Pour over the tomatoes and toss to combine. Roast until the tomatoes have collapsed and the shallots are translucent, about 15 minutes.
  2. While the tomatoes roast, pat the fish dry with paper towels, brush all over with olive oil, and season generously with salt and pepper.
  3. Toss the tomatoes, move them to the sides of the dish and place the fish fillets, evenly spaced, in the center. Roast until the fish is cooked through and flakes easily with a fork, 10 to 12 minutes.
  4. Sprinkle the entire dish with the lemon zest, basil and mint. Serve the fish with the tomatoes, spooning any remaining juices on top.

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