Baked Cod With Tomatoes, Zucchini And Lemons
Baked cod with fresh tomatoes, zucchini, and lemon slices offers a light, flavorful dish perfect for seafood lovers and those seeking a healthy, Mediterranean-inspired meal.
Ingredients
- 3 medium yellow onions, peeled and thinly sliced ⓘ
- 6 Tbsp. olive oil ⓘ
- 1 Tbsp. chopped fresh thyme ⓘ
- kosher salt
- freshly ground black pepper ⓘ
- 3 lb. cod fillets ⓘ
- 2 to 3 medium tomatoes, peeled and sliced ⓘ
- 1/2 cup fresh bread crumbs ⓘ
- 3 small zucchini, sliced ⓘ
- 1 cup light fish stock
- 1 cup dry white wine ⓘ
- 2 lemons, sliced paper thin ⓘ
- 1 1/2 Tbsp. unsalted butter ⓘ
Instructions
- Preheat oven to 350°F (175°C).
- In an ovenproof baking dish, make a layer of sliced onions on the bottom.
- Drizzle with half the olive oil and sprinkle with chopped fresh thyme.
- Season with kosher salt and freshly ground black pepper.
- Place the cod fillets over the onions.
- Layer the sliced tomatoes and zucchini on top of the fish.
- Pour in the fish or chicken stock and white wine to fill the dish halfway.
- Sprinkle the remaining olive oil and thyme on top of the ingredients.
- Cover the dish with thinly sliced lemon rounds.
- Bake in the preheated oven for approximately 35 minutes, until the fish is cooked through and vegetables are tender.
Tips & Substitutions
For a richer flavor, consider adding capers or olives to the dish. If fresh thyme is unavailable, dried thyme can be used, but reduce the amount by half. You can substitute cod with other firm white fish like haddock or halibut. To enhance the dish, serve it with crusty bread for soaking up the juices, reminiscent of Mediterranean recipes.
Serving Suggestions
Serve the baked cod with a side of steamed asparagus or a fresh green salad for a light meal. A glass of dry white wine complements the dish beautifully. For a heartier option, consider pairing it with roasted potatoes or a grain salad. This dish also makes an excellent centerpiece for a seafood-themed dinner.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in a preheated oven at 350°F (175°C) for about 15-20 minutes or until warmed through. Avoid microwaving, as it can make the fish tough.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Cod With Tomatoes, Zucchini And Lemons contains roughly 1088 calories, with 37g protein, 135g carbohydrates, and 55g fat. It is an excellent source of vitamin C (612% of the Daily Value), iron (222% of the Daily Value), and dietary fiber (185% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes, you can use frozen cod, but make sure to thaw it completely before baking. Pat the fillets dry to ensure they bake evenly. Adjust the cooking time slightly if the fillets are thick.
What other vegetables can I add to this dish?
You can customize the vegetables based on your preference. Bell peppers, spinach, or broccoli would be excellent additions. Just ensure they are cut into similar sizes for even cooking.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply replace the bread crumbs with gluten-free alternatives, such as ground almonds or gluten-free panko. This will maintain the crunchy topping while keeping the dish suitable for those with gluten sensitivities.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).