Greek · PANTRYHOP RECIPE
Baked Cod with Tomatoes and Olive Oil
40 minutes · 4 servings · omnivore
A simple Greek-style baked fish dish that uses common pantry tomatoes, olive oil, and oregano.
Ingredients
Check you have the quantities below.
- 1 1/2 lb / 680 g cod fillets
- 2 cups tomatoes, chopped
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 4 lemon wedges
Let’s make it
- Heat oven to 400 F / 200 C. Put the tomatoes, garlic, olive oil, oregano, salt, and pepper in a baking dish.
- Bake the tomato mixture for 10 minutes.
- Add the cod on top and bake 12 to 15 minutes more, until the fish reaches 145 F / 63 C and flakes easily.
- Serve with lemon wedges.
Check the fish for bones and flake it into small pieces for kids.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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