Oven-Roasted Cod with Tomato Relish

The classic blend of tomatoes, olives, and basil make the perfect relish accompaniment to this 30-minute seafood recipe.

Oven-Roasted Cod with Tomato Relish
Servings: 4 Prep 10 mins Bake 450°F 18 mins Cook 1 min Broil 1 min


  • 4 cod fillets, about 1-1/2 pounds total
  • 2 tablespoons extra-virgin olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups grape tomatoes, quartered
  • 1/4 cup pitted kalamata olives, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1 - 2 teaspoons balsamic vinegar
  • 2 cups chicken broth
  • 1 cup shredded carrot
  • 1 cup uncooked couscous

Make It

1. Heat oven to 450 degrees . Spray a 13 x 9 x 2-inch baking dish with nonstick cooking spray.

2. Place cod in prepared baking dish, skin-side down. Brush with 1 tablespoon of the oil and 1/8 teaspoon each of the salt and pepper. Bake at 450 degrees for 15 to 18 minutes or until fish flakes easily with a fork. Run under the broiler for a minute, if desired, to lightly brown.

3. Meanwhile, in a small bowl, mix together the tomatoes, olives, basil, remaining 1 tablespoon olive oil, vinegar, remaining 1/8 teaspoon each salt and pepper. Cover and set aside.

4. While cod is cooking, bring the chicken broth to a simmer and stir in the carrots. Simmer for 1 minute. Stir in the couscous and take off heat. Cover and allow to sit 5 minutes.

5. Serve the cod with the tomato relish and couscous on the side.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 430, Fat, total (g): 13, chol. (mg): 65, sat. fat (g): 2, carb. (g): 43, fiber (g): 5, pro. (g): 34, sodium (mg): 976, Percent Daily Values are based on a 2,000 calorie diet.