Roasted Tomatoes and Black Cod
Roasted Tomatoes and Black Cod is my new favorite fall dish!
It's the perfect way to use the mountain of tomatoes on my counter, and easy enough to make on a school and soccer night.
Roasted tomatoes with garlic are just about one of my favorite combinations anyway, but they are brought to a new level when combined with rich, healthy Black Cod.
Not only does Black Cod have the highest heart-healthy Omega-3 of any white fish, but roasting the tomatoes makes them heart-healthier and boosts their levels of cancer-fighting phytochemicals.
This is one quick and easy dinner that you don't have to feel bad about falling back on again and again!
4-5 cups of tomatoes - a mix of any type you have on hand is fine. Leave cherry tomatoes whole and quarter the large ones.
½ large onion
4 garlic cloves, slivered
2 Tbs olive oil
Salt to taste
1Tbs fresh basil, rosemary and thyme
½ cup basil pesto (optional)
Preheat oven to 425 degrees. Evenly spread the tomatoes, onion and garlic on a cookie sheet. Drizzle with olive oil, and sprinkle with salt. Cover with foil and bake for 20-25 min.
Pull the baking sheet from the oven, remove and discard the foil. Nestle the Black cod portions into the tomato mixture, skin side down. Sprinkle salt onto the the fish, and sprinkle remaining seasoning across entire sheet pan. Drizzle basil pesto across entire pan, if desired.
Bake for 20-25 min, then place under the broiler for 2 min. Black cod doesn't dry out like most fish, so don't be a afraid to let it get nice and brown. You can even broil for a few minutes, but watch the tomatoes!
Serve on rice for a complete meal.
- Sena C Wheeler
Sena holds degrees in nutrition and food science in addition to being a Mom, foodie, and third generation fisherman's wife. Visit her at SenaSea.com where she blogs about family, fish and food.
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