This is a quick summer supper with little hands-on time.
There are lots of tomatoes about in New England (and everywhere else) right now. A perfect time to sample beautiful heirloom tomato varieties when they are at their peak of freshness, flavor, and a good price as well.
Cod is a favorite in this region, and it is delicious paired with tomatoes and the glorious herbs of the season –– basil, thyme, savory, oregano, fennel. If fresh are not available, you can still make this recipe using dried herbs, just use about a third as much.
Let the oven do the work, and enjoy the results!
For a delicious vegetarian version, simply swap out pressed, firm tofu for the cod.
Cod Baked with Fresh Tomatoes, Swiss Chard, and Summer Herbs
- 1 tbsp. extra virgin olive oil
- 1 small bunch Swiss Chard, stems removed and chopped
- 1 yellow onion, sliced thinly
- 3 cloves garlic, sliced thinly
- 2 large heirloom tomatoes, chopped
- 2 tbsp. fresh basil, minced
- 1 tsp. fresh thyme, minced
- 1 tsp. fresh oregano, minced
- 1 tsp. fresh savory, minced
- 1 tsp. fennel seeds, crushed
- 1/3 cup red wine or tomato juice
- 1 ½ lb. cod loin or other firm white fish
- 1 cup cherry tomatoes
Breadcrumb topping:
- 1 cup fresh bread crumbs
- 2 tsp. olive oil
- ½ tsp. paprika
- Pinch of salt
Preheat the oven to 350 degrees F.
Evenly drizzle the olive oil in a baking dish, and add the stems of the chard (reserve the leaves), the onion, garlic, tomatoes, herbs, and wine or tomato juice. Cover with a fitted piece of parchment.
Bake for 25 minutes, or until the tomatoes have broken down and the onions are tender. Nestle the cod in the sauce. Tuck in the Swiss chard leaves as well as the cherry tomatoes.
Return to the oven and bake for 20 more minutes, or until fish is tender.
While the fish is cooking, combine breadcrumb topping ingredients in a frying pan and toast until fragrant. Set aside. Remove the fish from the oven, sprinkle with the toasted breadcrumbs, and serve. Don’t forget a slice of crusty bread, you won’t want to waste a drop of that sauce!
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I simply love those tomatoes 🍅
They are so wonderful! We have tomatoes every day!
What a beautiful presentation! That sauce would be great on so many things!
Jenna
Thank you Jenna. Yes, you could just as easily add shrimp or crab, or more veggies!
Thank you very much, for another great food idea, Dorothy! Have a beautiful week! xx Michael
Thank you Michael! I’m so glad you enjoyed the post!
Looks Delicious! Did you grow the tomatoes? They’re gorgeous!
I did not grow the big ones, but the cherries are all mine!
Nothing better than fresh from the garden!!!! 🙂
💕
Cod is a favorite at our house and your recipe will definitely become a favorite.
I love it because it is so easy. Toss everything in the pan and let it create its own sauce!
Love this recipe!!
Thanks Charlie! No complaints here!
If I lived within a 15 mile radius of your kitchen, I’d be trying to barter some meals for some gardening. If that didn’t work, I’d pony up the cash. This looks delicious.
Ah thanks Judy! It was really good!
It’s been so humid here, I’m afraid my garden looks pretty pathetic. What a strange weather year we’ve had from drought to flood and everything in between!
Guess we’re both onto fish this week!
This looks so very tasty. Cod pairs so well with tomatoes. Great flavors.
We are, and thanks! Fish is so light in the summer and it’s really good with tomatoes!
Those tomatoes look incredible! They balance nicely with the summer herbs. 👏🌿🍅
They do play together nicely Gail!
Or for a meatier version add some venison (Minnesotans) or alligator meat (Floridians)! Rattlesnake goes well down in Arizona. 😎
Well, that certainly spans the country with options!
Just in case anyone is able to travel these days! 😉
I hear you!
A delicious recipe for cod. I love the ingredients you paired with it.
Thank you! They made a lovely combo!
Looks awesome!
Thank you! It’s a versatile technique.
Oh my goodness… this looks delicious! And I agree with Jenna… that sauce would be so good on anything!
Thanks Nancy! Think shrimp…salmon…scallops…
Oh yum!
I was wondering what to have for tonight’s dinner, Dorothy, when I came across your recipe. Lately, I’ve added salmon to the menu, but, as we had that last night I’ll take you up on the tofu substitute instead. Wow, the sauce should make it thru the tofu wonderfully! And the breadcrumb topping sounds divine!
(I even have fennel seeds that I bought only last week.. All systems go!)
xoxoxo
Sounds like you’ve got a delicious plan! Bon appetit!
Bit disappointed, Dorothy, we didn’t have any of my fave red wine; the local didn’t have it either. So, this one will keep! And perhaps I’ll get that ‘cod’… 😀
Maybe next time Carolyn! Thanks for your hunter-gathering efforts!
Beautiful harvests makes many delicious meals. We all need to be gardeners. 💕❤️
Even when I had the smallest of yards, I grew cherry tomatoes in pots on the stoop. You get an amazing amount of tomatoes even from one plant!
Looks very yummy Dorothy! Especially this one is perfect as Summer transcends into
Thank you Friend! It really is a great way of using some of those tomatoes up that are in great surplus right now!
I appreciate the vegetarian alternative.
In my humble opinion, it is just as delicious!