Foil Baked Cod with Cherry Tomatoes
This recipe is a great one for the summer months when you are looking for a light meal. Baking fish in foil is a safe way to make sure that the fish turns out juicy. The cherry tomatoes and lemon blend into a tasty jus throughout the baking process and add a nice freshness to the fish. I chose baby potatoes as a side but if you prefer a low-carb option you could of course go with a vegetable of your choice or a fresh salad. have added lemon and cherry tomatoes to the cod and
Ingredients
Serves 2
2 cod fillets (260 g)
400 g baby potatoes
1 lemon
olive oil
salt & pepper
1 tbsp freshly chopped rosemary
1 stem of cherry tomatoes (about 14) plus 4 extra cherry tomatoes
Method
Preheat oven to 200 °C.
Wash and quarter 400 g baby potatoes. Place potatoes in a bowl and toss with 2 tbsp olive oil, 1 tbsp chopped rosemary, 1/2 tsp salt. Bake for 20 minutes on middle oven rack.
In the meantime: Place each fish fillet on a 20x30 cm sheet of aluminium foil. Drizzle each fillet with 1 tbsp olive oil and sprinkle with a pinch of salt & pepper. Place 1 large slice of lemon on top of each fillet.
Finely chop 3-4 cherry tomatoes and spoon them on the sides of the fish.
Close the aluminium foil by bringing all ends up and folding them together.
Get the potatoes out of the oven after 20 minutes, move them all to one side of the rack and turn them around so they get evenly crispy. Add the fish and the stem of cherry tomatoes to the other side of the rack and drizzle the tomatoes with some olive oil and salt.
7. Place rack back to the middle of the oven and bake for a further 20 minutes.
8. Serve the fish in the closed-up foil with potatoes and tomatoes on the side.
Enjoy!
