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BBQ & Grill

Herby Cod with Roasted Tomatoes

Oregano, thyme and paprika flavor the cod in this 15-minute, Mediterranean-inspired meal. Olives, capers and roasted cherry tomatoes add color and zest to each bite.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 (4 ounce) fresh or frozen skinless cod fillets, 3/4- to 1-inch thick
  • 2 teaspoons snipped fresh oregano
  • 1 teaspoon snipped fresh thyme
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon black pepper
  • nonstick cooking spray
  • 3 cups cherry tomatoes
  • 2 cloves garlic, sliced
  • 1 tablespoon olive oil
  • 2 tablespoons sliced pitted ripe olives
  • 2 teaspoons capers
  • fresh oregano and/or thyme leaves

Directions

  1. Preheat oven to 450 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a small bowl combine snipped oregano, snipped thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the oregano mixture over both sides of each fish fillet.
  2. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place fish on one side of the foil-lined pan. Add tomatoes and garlic slices to the other side of the foil-lined pan. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once. Stir olives and capers into cooked tomato mixture.
  3. Divide fish and roasted tomato mixture evenly among four serving plates. Garnish with fresh oregano and/or thyme leaves.