Baked Cod with Tomatoes and Onions

Total Time:
1 hr 5 min
Prep:
30 min
Inactive:
15 min
Cook:
20 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 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
Directions

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


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
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 cook...my 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
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
I was a little cautious but I went for it anyway with this recipe. I used talapia instead of cod and skipped the anchovies however the general flavor still remained and it was really good Emril. I am having the left overs for lunch today and I tell you I tasted some a short minute ago as I was packing my husband's lunch and it tastes better than last night. I served it with saffron rice with peas and carrots no chorizo though and sauteed spinach. It was simple, and delicious and the presentation was awesome. Thank you Emril for another variation for my fish dinners that also tastes good. item not reviewed by moderator and published
This was a delightful recipe to alter to fit what I had on hand. I used Hunts canned whole tomatoes and put the rest of the juice in the pan to bake. I did not use cilantro, capers or the little stinky fish stuff, but most everything else. My cod was a large fillet without the skin,so perhaps the extra juice in the bottom was a good thing. I think some toasted slivered almonds would have been a nice addition. item not reviewed by moderator and published
BEST AND EASIEST COD RECEIPE TO MAKE AND TO EAT item not reviewed by moderator and published
The taste of the olive spread was somewhat overwhelming 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