Cod with Roasted Heirloom Tomatoes
Published Mar 18, 2025
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Easy yet Elegant!
Some meals strike the perfect balance between effortless and impressive. This Cod with Roasted Heirloom Tomatoes, Capers & Olives is one of those recipes—quick enough for a busy weeknight but elegant enough to serve to guests. With minimal prep and a short cooking time, you can have a beautifully plated dish on the table in under 30 minutes.
The magic of this recipe lies in the combination of flavors. Roasting heirloom cherry tomatoes alongside shallots, capers, and olives creates a rich, savory-sweet medley that perfectly complements the tender, flaky cod. And the secret to truly elevating the dish? Marukan Lite Seasoned Vinegar. A splash of this vibrant, tangy vinegar enhances the roasted tomatoes’ natural sweetness and balances the briny depth of the capers and olives. It also adds a bright finish to the cod, making every bite pop with flavor.
Whether you’re looking for a stress-free dinner that feels gourmet or a dish to impress your dinner guests, this roasted cod recipe delivers. Serve it with a side of roasted vegetables, a fresh salad, or a light quinoa pilaf for a meal that’s as wholesome as it is delicious.
Cod with Roasted Heirloom Tomatoes, Capers & Olives
Ingredients
- 1 pint heirloom cherry tomatoes, , halved
- 1 small shallot, , thinly sliced
- ¼ cup olives, , sliced
- 1 tablespoon capers, , drained
- 2 tablespoons olive oil
- 3 tablespoons Marukan Lite Seasoned Vinegar, , divided
- 1 teaspoon dried oregano
- ½ teaspoon red pepper flakes, (optional)
- Kosher or fine sea salt and black pepper, , to taste
- 2 (6-ounce) cod thick cod filets
- 1 tablespoon fresh parsley, , chopped
- Lemon wedges, , for serving
Instructions
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss the halved heirloom tomatoes, sliced shallot, pickled olives, and capers with 1 tablespoon olive oil, 2 tablespoons Marukan Lite Seasoned Vinegar, oregano, red pepper flakes, salt, and pepper.
- Roast for 5 minutes, until the tomatoes are softened and slightly caramelized.
- Pat the cod fillets dry and season both sides with salt and pepper. Add to the tomatoes and continue to bake for another 10 – 13 minutes
- Drizzle with the remaining tablespoon of Marukan Lite Seasoned Vinegar.
- Garnish with fresh parsley and serve with lemon wedges.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
