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Baked cod Loin with Cherry Tomatoes
Fiona MacLeanFiona 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.