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Roasted Cod with Tomatoes and Corn
This light, fresh roasted cod with tomatoes and corn is a quick, healthy-ish summer dinner with minimal prep and big flavor.
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I love making baked fish for an easy and quick weeknight dinner – it’s light, fresh and requires minimal prep work. This roasted cod with tomatoes and corn is one of my favorite healthy-ish meals to make when summer produce is at its peak (though you can make some simple swaps I’ve noted below to make it year round).
Sweet bursts of cherry tomatoes and juicy kernels of corn are cooked in the pan before the fish, creating a built-in sauce that’s buttery, bright, and full of flavor. The cod turns perfectly tender and flakey in the oven. It’s a simple, satisfying warm-weather entrée that’s perfect for when you want something wholesome without spending hours in the kitchen. Serve it with crusty bread or over rice to soak up every last drop. This pan-seared white fish is also a fool-proof seafood recipe!
Why You’ll Love This Recipe
- Minimal ingredients, maximal flavor! This recipe works to bring as much flavor as possible out of just a handful of simple ingredients for your new favorite weeknight recipe.
Key Ingredients in This Recipe
- Fish – I use cod for this recipe, but it can easily be swapped for another mild white fish like tilapia or halibut. Cod has a mild, slightly sweet flavor, perfect for those not big fans of overly fishy flavors. It cooks up firm yet flakey.
- Shallot – Shallots have a mild, slightly sweet flavor. If needed, finely diced yellow or red onion can be used in their place.
- Tomato – Cherry tomatoes are a small, juicy variety of tomato with a thicker skin. They are also much sweeter than other varieties of tomatoes. I cook them until they become sweet and jammy.
- Corn – Kernels of fresh, sweet summer corn cut off the cob add a satisfying contrast to the jammy tomatoes.
- Lemon – A squeeze of fresh lemon juice adds the perfect balance of acidity.
- Herbs – I like adding some chopped fresh basil and chives to finish the dish with a fresh element.
A full ingredient list with exact amounts can be found in the recipe card below.
Tips and Tricks for This Dinner
Tips and Tricks for This Dinner
- While I love using fresh corn when it’s in season, canned or frozen corn kernels can be used in its place.
- Other white fish like tilapia or halibut can be used in place of the cod.
How to Make Roasted Cod with Tomatoes and Corn
Heat oven to 400ºF (200ºC). Heat a large oven-safe sauté pan or skillet over medium high heat, add the oil and heat through. Then add the butter and allow to melt. Add the shallots and corn kernels and sauté until tender, about 5 minutes.
Add the tomatoes and continue to cook until they become jammy, about an additional 5 minutes. Stir in ¼ cup (59g) water.
Pat the fish dry with a paper towel and discard the towel. Season all over with salt and pepper. Add the filets to the pan, nestling them into the tomato and corn mixture.
Roast until the fish is cooked through and tender, about 10 to 12 minutes. Garnish with lemon juice, basil and chives and serve.
Best Side Dishes
- Bread – Some toasted ciabatta pairs wonderfully to soak up all the corn and tomatoes.
- Rice and other grains – I like serving this cod with tomato over a simple white rice or rice pilaf. The rice absorbs some of the herb butter sauce for a delicious addition. Use a rice cooker for easy cooking! You can also pair with quinoa or bulgur.
- Potatoes – Roasted potatoes like these crispy smashed fried potatoes pair well with this fish recipe.
- Salad – I love pairing this roasted fish dish with a simple green salad for an easy and light summer meal. This simple shredded kale salad is easy and the kale can be swapped for arugula or spinach.
- Vegetables – You can’t go wrong with some simple sautéed spinach, but this roasted cauliflower also pairs well with the fish dish.
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FAQ – Frequently Asked Questions
Can I use frozen cod for this recipe?
Yes, frozen cod works well! Just make sure to fully thaw and pat it dry before roasting so it doesn’t release excess water and steam instead of roast.
What other types of fish can I use for roasted cod with tomatoes and corn?
This recipe also works well with other white, flaky fish like halibut, haddock, tilapia, or sea bass. Just adjust the cook time based on thickness.
Do I need to cook the corn beforehand?
No! You can use fresh corn cut straight from the cob. Roasting brings out its natural sweetness. You can also substitute with frozen corn (no need to thaw) or canned (just drain it first).
How can you tell when cod is done cooking?
Cod is done when it flakes easily with a fork and turns opaque throughout. The internal temperature should reach 145°F (63°C).
What should I serve with roasted cod with tomatoes and corn?
It’s great as a light meal on its own, but it also pairs well with crusty bread for dipping in the tomato and corn mixture, couscous, rice, or a simple green salad.
How should I store leftover fish?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish.
Other Recipes to Try
If you like this roasted cod with tomatoes and corn recipe, give these simple fish recipes a try:
Check out these other seafood recipes:
Tried it? Loved it? Tweaked it? Leave a review below and tell me how this roasted cod with tomatoes and corn recipe went – I’m all ears (and always hungry).
Roasted Cod with Tomatoes and Corn
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Ingredients:
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons unsalted butter
- 1 medium shallot, diced
- 1 medium ear of corn, kernels cut off the cob (about 1 cup of corn)
- 3 cups halved cherry tomatoes
- 4 (6-ounce) skinless, boneless, center-cut cod fillets (or other mild white fish like tilapia or halibut)
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 teaspoon freshly squeezed lemon juice
- 2 tablespoons chopped basil
- 1 tablespoon diced chives
Instructions:
- Heat oven to 400ºF (200ºC).
- Heat a large oven-safe sauté pan or skillet over medium high heat, add the oil and heat through. Then add the butter and allow to melt.
- Add the shallots and corn kernels and sauté until tender, about 5 minutes. Add the tomatoes and continue to cook until they become jammy, about an additional 5 minutes.
- Pat the fish dry with a paper towel and discard the towel. Season all over with salt and pepper. Add the filets to the pan, nestling them into the tomato and corn mixture.
- Roast until the fish is cooked through and tender, about 10 to 12 minutes.
- Garnish with lemon juice, basil and chives and serve.
Notes:
While I love using fresh corn when it’s in season, canned or frozen corn kernels can be used in its place.
Nutrition:
Calories: 108kcal | Carbohydrates: 6g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 15mg | Potassium: 277mg | Fiber: 1g | Sugar: 3g | Vitamin A: 808IU | Vitamin C: 27mg | Calcium: 19mg | Iron: 1mg
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I haven’t used this recipe yet, however it is the inspiration for the recipe that I am going to make. Mostly, I will be keeping everything the same except I will be using perch instead of cod for my fish. I just needed a base of where to start so that I could make it my own. This recipe will be perfect so thank you for posting.
Delicious! So simple and flavorful
So happy to hear it!! Thanks for sharing!