This is my baked smoked cod loin with cherry tomatoes. It’s a fantastic weeknight, healthy dinner you can get made in about 20 minutes. It’s really easy to make in the oven. And it’s delicious and nutritious.

The ingredients you’re going to need:

• one to two smoked cod loins. Cod loins are quite thick, so you want quite a thick cut of fish. You could use haddock if you wanted, or smoked haddock; it’s entirely up to you.
• you want about a pint or two cups of cherry tomatoes, just roughly cut in half
• two cloves of garlic
• a small shallot or some red onion
• some extra virgin olive oil
• and a little secret ingredient here, as I use a little dash of white wine vinegar, or red wine vinegar, or Sherry vinegar
• some fresh basil and parsley
• salt and pepper

This is so easy to make. So you heat your oven up to about 200 or 400° F, and we’re going to roast the tomatoes first. Get an oven tray and some tin foil or aluminum foil, and you can put your tomatoes some garlic, shallots, and all of a couple of tablespoons of olive oil and vinegar on your tomatoes. Wrap them up in some tin foil, and you’re going to bake them for about 10 minutes, until they start to soften and to release their juices.

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Then we’re going to add the fish on top. So take your pack out of the oven and make a little gap for your fish. Your fish can nestle in amongst the lovely tomatoes, so place that in the middle and then put some of the juices from the tomatoes on top of the fish and another little sprinkle of olive oil just to keep it nice and juicy. Put it back in the oven uncovered this time for about 12 to 15 minutes; it will depend on the size of the fish, and then after that, you’re ready to serve it.

To know when it’s ready, you’re going to check that the fish should flake apart when you pull it gently with a fork. And then we’re ready to serve it, and I like to serve mine with air fryer chips and homemade tartar sauce. But it’s ready to go as it is. 

You can just have your fish and your tomatoes; maybe cook some breakfast to go alongside it. Lovely and healthy, delicious, fresh, just like that. Or add a nice garnish: some fresh parsley or parsley, or you could even add some Capers or olives, or even some feta cheese on top, and there you go. 

Fiona MacLean

Baked Smoked Cod Loin with Cherry Tomatoes

A fast and healthy weeknight dinner featuring thick smoked cod loins baked with cherry tomatoes, garlic, and shallots.

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Ingredients Method Notes

Ingredients

  

• 1 to 2 smoked cod loins thick cut; can substitute smoked haddock
• 1 to 2 cups cherry tomatoes or 1 pint; roughly cut in half
• 2 cloves garlic
• 1 small shallot or some red onion
• a couple of tablespoons olive oil plus an extra sprinkle; divided
• 1 dash white wine vinegar or red wine vinegar or Sherry vinegar
• some fresh basil and parsley
• some salt and pepper
• some capers, olives, or feta cheese optional garnish

Method

 

1. Preheat your oven to 200°C or 400°F.
2. Line an oven tray with aluminum foil. Place the tomatoes, garlic, shallot, olive oil, and vinegar on the foil. Wrap them up in the foil and bake for about 10 minutes until they start to soften and release their juices.
3. Remove the tray from the oven and make a gap in the tomatoes. Nestle the fish in the middle, spoon some of the tomato juices on top of the fish, and add a sprinkle of olive oil to keep it juicy.
4. Return the tray to the oven, uncovered, and bake for about 12 to 15 minutes, depending on the size of the fish, until the fish flakes apart gently with a fork.
5. Garnish with fresh parsley, basil, capers, olives, or feta cheese.

Notes

Serve with air fryer chips and homemade tartar sauce, or alongside breakfast.

Total time: 20 minutes.