A tray, some cod loins, cherry tomatoes, garlic, and good oil: the oven does the rest. The cherries burst and caramelize, releasing a sweet juice that mixes with the flavor of the cod, creating an irresistible natural sauce. It's the perfect recipe for a weekday: minimum effort, maximum results, and only one dish to clean.
Baked cherry tomatoes are small bombs of concentrated flavor: high temperatures evaporate part of their water and double their natural sweetness, leaving them slightly wrinkled on the outside but bursting with juice on the inside. Combined with a cod loin baked at the same time, they form a visually appealing, quick, and elegant dish that is ready in 20 minutes and gives the impression of having taken an hour. It's the lifesaver recipe to impress with minimum effort.
Ingredients
- 4 desalted cod loins (we use Morro Extra Desalted Clean Cod Loin - 900g)
- 400 g cherry tomatoes (mixed colors if you can find them)
- 2 sliced garlic cloves
- Pitted black olives (a handful)
- Capers (one tablespoon)
- Fresh thyme and oregano
- Generous extra virgin olive oil
- Black pepper and fleur de sel
Step-by-step preparation
- Preheat oven to 220 C. Wash the cherry tomatoes and cut them in half. Arrange them in a baking dish with the sliced garlic, olives, capers, and aromatic herbs. Drizzle with generous oil and season with pepper.
- First baking: 10 minutes at 220 C. Roast the tomatoes alone until they begin to wrinkle and release juice. Some will burst open, releasing their sweet pulp: this is perfect. The liquid they release mixes with the oil, forming an extraordinary natural sauce.
- Place the cod loins among the tomatoes, nestled between them, not on top. Drizzle the cod with a little more oil.
- Second baking: 10-12 minutes. Bake until the cod is cooked through and the tomatoes are completely confited and caramelized at the edges. The juice at the bottom of the dish is the sauce: sweet, acidic, aromatic, and with the salty touch of olives and capers.
- Serve directly from the dish with some flakes of fleur de sel on the cod and a drizzle of raw oil. Serve with couscous, quinoa, or simply crusty bread for dipping in the juice.
The house trick
If you find cherry tomatoes of various colors (red, yellow, orange, small pear-shaped ones), use a mix. The dish looks spectacular visually, and each variety adds a slightly different flavor nuance. And capers are the secret ingredient: their acidic and salty touch balances the sweetness of the confited tomatoes and adds a complexity that no one can quite pinpoint but everyone notices.
Buy it at BacalaloMorro Extra Desalted Clean Cod Loin - 900g€44.90 · 24-48h refrigerated shipping →Frequently asked questions
How long does it need in the oven?
About 12-15 minutes at 200 ºC, depending on the thickness of the loin. The cod is ready when the flakes separate gently.
Should I cover the tray?No, baking uncovered allows the cherries to caramelize better and the cod to brown. Baste with its own juices halfway through cooking.
What side dish goes well with it?A slice of good bread to dip in the sauce, or some potato wedges baked in the same tray.
