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Baked Cod with Tomatoes and Onions Recipe

Baked Cod with Tomatoes and Onions

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (14)

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Average Rating:

Total Reviews: 14

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  • on April 26, 2013

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    duh? who out there believes that Emeril's recipes are ever simple? As usual,this was a lot of ingredients and a lot of work for a "good" outcome. I'll make it again but certainly won't tell everyone that this is a must try recipe. I'll keep it to myself. BTW, great flavor and yes a complex taste experience. If I got it in a restaurant I would be impressed.

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  • on March 02, 2013

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    Very good. I will make this again, it's sure to become a family favorite!

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  • on August 02, 2012

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    This was literally gross. I used fresh caught cod from the supermarket without the skin. I can't imagine leaving the skin on would have made any difference. It was bland and rubbery and we all threw it away...too bad because it looked good and I thought it was a great way to use up my garden tomatoes. I am not sure what I did wrong, I am normally a great cook...my family couldn't believe it! Thank goodness for the salad, bread and rice!

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  • on July 10, 2012

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    This was delicious! Thank you Emeril!! Even my fiance, who hates fish, loved it! Savory, loved every last little bite.

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  • on June 19, 2012

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    this was great and super easy. i did not have olives, so i omitted the tapenade alltogether. didnt matter...the garlic, tomatoes and onions were more than enough flavor. i pretty much removed the fish when the onions started browning, and it was just right.

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  • on February 27, 2012

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    mmm mmm good. healthy and you dont need the cod with the skin.

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  • on January 18, 2012

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    Incredibly simple yet unique blend of flavors and delicious taste. To quote: "this was a delightful recipe to alter to fit what I had on hand"... I tried this for the sake of curiosity and wonder; found it to be rather salty yet easily changed to accommodate the cook's preference.

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  • on April 19, 2011

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    This is my first time baking Cod and turned out great! Only the water left a lot after cooking. Does it suppose to be that way? Anyway, it tasted very very good especially the olive spread. Even though there are many ingrediants, they makes the cod fish so delicious! My whole family love it!!! it definitely will be in our top list!

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  • on September 04, 2010

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    Although there was a bit of prep involved in order to have both these dishes (served with the Saffron Rice with Chorizo & Peas on the table at the same time, I was really pleased with the way this dish tasted and looked when served. To me, a sprinkling of chopped cilantro over the top, is indispensable. It gives the dish a freshness. I didn't have skin on cod fillets, but it didn't seem to matter. As another reviewer said, the olive spread can be overwhelming, but can always be scraped off a bit. I wouldn't worry about omitting the anchovies. There are only 4 of them. They're barely noticeable.

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  • on February 21, 2010

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    I am not a big fan of Emeril but this recipe is very tasty. I did not have anchovy fillets or shallots for the Olive Sperad but made it anyway with all the other ingredients. I loved the crunch of the onions. I used can tomatoes and lots more garlic. I also baked it about 5 m inutes longer.

    My husand loved the dish and ask me to keep it on file.

    Thanks Emeril.

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