Roasted Cod With Tomatoes, Basil, and Mozzarella

By
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone
Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Her recipes range from Grandma’s favorites to the latest food trends.
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Updated on 02/3/22
Tomato, basil, and mozzarella
Photodisc/Getty Images
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 2 servings
Yield: 2 fillets
Nutrition Facts (per serving)
777 Calories
42g Fat
10g Carbs
86g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 2
Amount per serving
Calories 777
% Daily Value*
Total Fat 42g 54%
Saturated Fat 21g 103%
Cholesterol 239mg 80%
Sodium 1694mg 74%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 86g
Vitamin C 15mg 76%
Calcium 908mg 70%
Iron 3mg 16%
Potassium 926mg 20%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cod is a versatile thick, white-fleshed fish with a mild taste that lends itself to a variety of flavors. This recipe tops cod fillets with cherry tomatoes, fresh basil, and mozzarella cheese, making an elegant yet simple dish. Quick to put together—the ingredients are layered on top of the fish—the cod cooks quickly in the oven, resulting in a tender fish with a flavorful sauce and cheesy top.

This recipe works well with other types of meaty white fish, such as halibut or monkfish, and is a good choice when tomatoes and basil are in season. The cod is drizzled with olive oil, topped with halved cherry tomatoes, fresh basil, and slices of buffalo mozzarella, and sprinkled with Parmesan cheese. It is then baked until bubbling and golden on top.

Serve this delicious fish dish with roasted asparagus, garlic green beans, or an arugula salad as well as some crispy roasted baby potatoes or wild rice.

Recipe reprinted from"Happy Days with the Naked Chef" by Jamie Oliver (Hyperion) with permission.

Ingredients

  • 2 (8-ounce) cod fillets, skinned, pin bones removed

  • 1 tablespoon olive oil, plus more for drizzling 

  • Sea salt, to taste

  • Freshly ground black pepper, to taste

  • 2 handfuls red and yellow cherry tomatoes, halved

  • 1 handful fresh basil leaves

  • 1 ball buffalo mozzarella, finely sliced

  • 1 handful grated Parmesan cheese

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 425 F and arrange a rack in the top of the oven. Oil a roasting pan or baking dish.

  2. Place the cod fillets in the prepared dish. Drizzle the fish with 1 tablespoon of the olive oil and season with salt and pepper.

  3. Place the halved tomatoes, basil leaves, and mozzarella slices on top of the fillets. Sprinkle on the Parmesan cheese and drizzle over some olive oil.

  4. Place the dish on the top rack of the oven and bake for 15 to 20 minutes, until the fish is opaque, flakes easily, and the cheese has turned golden brown.

  5. Enjoy.

Tip

If the cod fillets are long with the tail end, tuck the tail under so the fish cooks evenly.

What Is Buffalo Mozzarella?

Buffalo mozzarella is made from the milk of Italian Mediterranean buffalo and is considered superior to mozzarella made from cow's milk. It has a softer and creamier consistency and is more flavorful than cow's milk mozzarella, with a unique tanginess and depth of flavor. Because of Italian government regulations, authentic buffalo mozzarella is difficult to find in the United States; your best bets are high-end cheese shops and specialty Italian food markets. If you can't find buffalo mozzarella, or don't want to pay the high price tag, you can use fresh cow's milk mozzarella.

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