Baked Cod with Tomatoes and Onions

Total Time:
1 hr 5 min
30 min
15 min
20 min

6 servings

  • 1 (2 to 5-pound) line caught cod fillet with the skin-on
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon plus 1 teaspoon kosher salt
  • 11/2 teaspoons ground black pepper
  • 5 large Roma plum tomatoes, stem ends removed, sliced lengthwise
  • 1 1/2 cups sliced yellow onions
  • 2 tablespoons minced garlic
  • Olive Spread, recipe follows
  • Cilantro sprigs, for garnish
  • Olive Spread:
  • 1 tablespoon minced shallots
  • 2 cups pitted brine-cured black olives
  • 1 tablespoon minced garlic
  • 1 tablespoon capers, drained
  • 4 anchovy fillets
  • 1 tablespoon chopped parsley
  • 2 tablespoons lemon juice
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon chopped parsley

Preheat the oven to 400 degrees F.

Place the fish in a large colander and rinse under cold running water. Place in a large non-reactive baking dish, and make 5 horizontal 3-inch slits on each side. Season the fish on both sides with 2 tablespoons olive oil, 3 teaspoons kosher salt, and 1/2 teaspoon black pepper.

In a mixing bowl, toss together the sliced tomatoes, onions, garlic, remaining 1 tablespoon olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Set aside until needed.

Place the fish, skin side down, in a roasting pan. Thickly coat the top side of the fish with the olive spread. Layer the tomatoes and cilantro flat on top of the tapenade like scales, then top with the onions and garlic. Place the fish in the oven and bake until the juices run clear and the onions are beginning to crisp and slightly blacken along the edges, about 20 minutes.

Remove the fish from the oven and let rest for 15 minutes. Place the fish on a platter and serve, garnished with cilantro sprigs.

Olive Spread:

In the bowl of a food processor, combine all the ingredients and puree. Transfer to a bowl. Cover and set aside until needed, or refrigerate for up to 3 days in an airtight container.

Yield: 1 1/2 cups

View All

Cooking Tips
More Recipes and Ideas
4.3 17
This is very good if you like olives. Don't serve it to someone who doesn't like olives. After reading other reviews, I put only a thin layer of the olive spread on the fish, not the thick layer called for in the recipe, and it was excellent. I was concerned by the repetition of the parsley in the ingredient list. Was that supposed to be something else? Another question: Do you think Emeril intended for the cilantro to be added with the tomatoes and cooked with the fish, or just added at the end as garnish? I did the former and, as I said, it was excellent. item not reviewed by moderator and published
Super delicious! Some of the instructions were a bit confusing- mostly the "Mix tomatoes, onions, garlic, etc." and then placing those components on it separately (fortunately since the tomatoes were sliced, it wasn't hard to pick them out). We managed to also cut the preparation time into a third by using a nice, store-bought tapenade that doubles as an appetizer. item not reviewed by moderator and published
This was good, but I wasn't wowed by it. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Very good. I will make this again, it's sure to become a family favorite! item not reviewed by moderator and published
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 family couldn't believe it! Thank goodness for the salad, bread and rice! item not reviewed by moderator and published
This was delicious! Thank you Emeril!! Even my fiance, who hates fish, loved it! Savory, loved every last little bite. item not reviewed by moderator and published
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. item not reviewed by moderator and published
mmm mmm good. healthy and you dont need the cod with the skin. item not reviewed by moderator and published
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. item not reviewed by moderator and published
Your cod was most likely a previously frozen cod loin, and possibly from China. Using ONLY fresh fish makes all the difference in any seafood recipe. Frozen fish will always be drier and tougher. When buying Cod from your supermarket, you should always ask if it is fresh (never frozen) and where it comes from. Look for worms...if the worms in the fillet are still moving, it's SUPER FRESH! BTW, the best cod is always line caught from Alaska. item not reviewed by moderator and published
You shouldn't be rating the recipe if you didn't make it. item not reviewed by moderator and published

Not what you're looking for? Try:

Cod with Roasted Tomato Salsa

Recipe courtesy of Patrick and Gina Neely