Mediterranean cod with roasted tomatoes
20 minutes
Easy
2
A mouthwatering one-pan cod recipe bursting with cherry tomatoes, capers, and fresh herbs. Light but satisfying and easy to make, with vegetarian-friendly alternatives included.
Ingredients
(*Vegetarian substitutes)
- 2 cod fillets (*1 pack of halloumi)
-
3 tbsps virgin olive oil
-
2.5 tbsps capers (*chickpeas)
-
1 shallot (peeled, finely sliced)
-
2 garlic cloves (smashed & sliced thin)
-
225g cherry tomatoes (halved)
-
178ml or ¾ cup of water
-
Pinch of sea salt (divided)
-
15g parsley (roughly chopped)
-
¼ lemon (cut into wedges).
Method
- Heat a large cast-iron skillet over medium heat. Once hot, add the olive oil and capers and crisp for about 3 minutes.
- Lower the heat to medium-low and then add the shallot and garlic, cooking for 1-2 minutes until fragrant and the shallot is crispy. Transfer all to a bowl, leaving a little oil behind.
- Add the halved cherry tomatoes to the skillet and cook for about 7-8 minutes or until jammy. Add the water and half the salt and cook for about 4-5 minutes.
- Season the cod with the remaining salt. Add it to the skillet, cover and cook for 5-7 minutes, or until cooked through.
- Divide the cod onto plates with the tomatoes. Drizzle the remaining oil, capers, and shallot mixture on top. Garnish with parsley and serve with a lemon wedge. Serves 2.
