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  • 4 to 5 ounces. filets of cod
  • 1 cup orange juice
  • 1 tablespoon olive oil
  • kosher salt/pepper
  • 1 package cherry tomatoes, halved
  • 5 fresh thyme sprigs
  • 2 cloves garlic, sliced
  • 1 jalapeno, sliced
  • juice of one lemon

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Cod with Cherry Tomatoes. Who knew how much flavor you can get in one pan.

Cod is one of the more less expensive fish and very underrated, in my opinion. Feel free to substitute any white fish in this recipe. I’m sure Chilean Sea Bass would be great too! This was prepared in an electric skillet just because that is all I had to work with. But, I must say, it came out perfectly. You can also try this recipe using parchment paper to steam in individual packets.

cod with cherry tomatoes

Heat up a pan, add the orange juice and olive oil and allow to heat up. Season the fish with salt and pepper. Add fish to the pan.

Add in the cherry tomatoes, fresh thyme, garlic, jalapeño and lemon juice. Place lid and allow to steam for about ten minutes.

That is it! If you are using a bigger piece of fish, allow to cook just a bit longer. For individual packets using parchment paper, like I did with my recipe for Baked Fish in Parchment, just divide the ingredients and follow the same as above. Be sure to wrap the packages very tightly then place on pan and bake for about 15 to 20 minutes at 350 degrees. ENJOY! I am sure this Cod with Cherry Tomatoes will become a staple for an easy weeknight meal.

a pan of cod with cherry tomatoes


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  1. […] strong, fishy taste. This recipe for Baked Corvina with Tomatoes is quite similar to my recipe for Cod with Cherry Tomatoes. The use of white wine and citrus forms this incredible sauce while baking. Pair with steamed rice […]

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