Baked cod with tomatoes and beans is an easy one-pan dinner that shines after a short time in a hot oven. Flaky cod fillets roast on a bed of jammy cherry tomatoes, sweet shallots, whole roasted garlic, and creamy cannellini beans, all dressed in a tangy olive oil vinaigrette. Finishing touches of kalamata olives, lemon zest, and fresh herbs give the dish a bright Mediterranean character.
Want a saucier option with smoky depth? Try a seafood stew with romesco for a richer, nuttier broth.
Here’s Why This Baked Cod Recipe Works
One pan, full meal: Fish, beans, and vegetables roast together for a complete dinner—serve with crusty bread if you like to soak up the juices.
Roasting builds flavor: Burst tomatoes, caramelized shallots, and whole roasted garlic create a naturally sweet, savory base.
Moist, tender fish: Nestling the cod into the warm tomato‑bean mixture keeps it juicy and prevents overcooking.
Balanced seasoning: A vinaigrette of olive oil, red wine vinegar, and honey, plus olives and lemon zest, layers acidity, sweetness, and salt for depth.
If you prefer something quicker and simpler, broiled cod with chives is bright, minimal, and on the table in minutes.
Recipe Tips
Use a nonreactive dish: Glass, ceramic, or enameled pans prevent any metallic taste from the vinegar in the dressing.
Keep the garlic whole: Roasted cloves sweeten and deepen the sauce.
Brush the cod with oil: A light coating of olive oil helps the fillets roast without drying out.
Choose small tomatoes: Cherry or grape tomatoes burst more easily and make a better pan sauce; halve larger tomatoes if needed.
Layer the seasoning: Taste the tomato-bean mixture after roasting and before adding the fish so you can adjust salt or acid.
Don’t overcrowd the fillets: Give each piece space so it roasts rather than steams.
Swap herbs freely: If you don’t have basil or mint, fresh dill, parsley, or tarragon all work well.
This recipe was adapted from a dish by Lidey Heuck for Cooking New York Times and leans into simple Mediterranean flavors—ideal for busy weeknights when you want something both satisfying and uncomplicated.
Mediterranean Baked Cod
With minimal ingredients and straightforward technique, this baked cod with tomatoes and beans delivers big flavor. It’s clean, juicy, and deeply savory: a reliable one-pan meal that pairs well with a simple salad or toasted bread.
Baked Cod with Tomatoes and Beans
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Ingredients
- 1 pint cherry tomatoes, halved
- 1 shallot, thinly sliced
- 1/4 cup kalamata olives
- 7–8 garlic cloves, left whole
- 2 tablespoons olive oil, plus more for brushing the fish
- 1 tablespoon red wine vinegar
- 1 teaspoon honey
- 3/4 teaspoon salt, plus more to taste
- 1/2 teaspoon ground black pepper, plus more to taste
- 1 (15-ounce) can cannellini beans, drained and rinsed
- 4 cod fillets (about 6 ounces each)
- 1 teaspoon freshly grated lemon zest (from about 1/2 lemon)
- Chopped fresh basil, for serving
- Chopped fresh mint, for serving
Instructions
- Preheat the oven to 400°F. In a 9-by-13-inch nonreactive baking dish, combine the halved cherry tomatoes, sliced shallot, kalamata olives, whole garlic cloves, and drained cannellini beans.
- Whisk together 2 tablespoons olive oil, red wine vinegar, honey, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Pour the dressing over the vegetables and beans and toss to coat. Roast until the tomatoes collapse and the shallots are translucent, about 15–20 minutes.
- While the vegetables roast, pat the cod fillets dry, brush them with a little olive oil, and season generously with salt and pepper.
- Remove the baking dish from the oven and toss the tomato-bean mixture gently. Nestle the cod fillets evenly on top and return to the oven. Roast until the cod flakes easily with a fork, about 10–12 minutes (thicker fillets may need a minute or two more).
- Sprinkle the finished dish with lemon zest and chopped basil and mint. Serve each fillet with generous spoonfuls of the tomatoes, beans, and pan juices.
Notes
- Bake in nonreactive cookware (glass, ceramic, or enameled) to avoid any metallic flavor from the vinegar.
- Coating the cod with olive oil helps it roast evenly without drying out.
- Use cherry or grape tomatoes so they burst quickly; cut larger tomatoes into smaller pieces if needed.
- Taste the tomato-bean mixture after roasting and adjust salt or acid before adding the fish.
- Leave space between fillets so they roast instead of steam.
- If you don’t have basil or mint, fresh dill or parsley make excellent substitutes.
Nutrition
Serving: 1 serving • Calories: 853 kcal • Carbohydrates: 10 g • Protein: 162 g • Fat: 14 g • Saturated Fat: 2 g • Sodium: 1069 mg
Nutrition information is automatically calculated and should be used as an approximation.
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