Baked Cod with Tomatoes and Herbs | Peggy Lampman's dinnerFeed

Recipe: Baked Cod with Tomatoes and Herbs

2 pounds dense, flaky white fleshed fish, such as cod, halibut or haddock (center cut, thicker fillets preferred)
Extra virgin olive oil, as needed
3 tablespoons dry white wine or lemon juice
1 (14 ounce) can diced tomatoes
Fresh herbs, such as basil, parsley or dill

Preheat oven to 375 degrees
Select a baking dish large enough to accommodate the fish and tomatoes, and lightly oil. Place the fish, skinned side down, in dish and brush fish with oil, then drizzle with wine or lemon juice. Season fillets with kosher salt and freshly ground pepper.
Divide canned tomatoes with their liquid over the fish then drizzle with about 1 tablespoon oil. Bake on middle rack of oven, uncovered, until fish is cooked, 20-30 minutes, depending on oven and thickness of fillet. The fish is done when flesh is opaque and separates easily into flakes when tested with a fork. Sprinkle with herbs and serve.

Active Time: 5 minutes

Bake Time: 20-30 minutes

Number of servings (yield): 3-4 servings