Cod bakes gently over juicy tomatoes and creamy white beans in this simple one-dish dinner. Lime Pepper Thyme Seasoning adds citrus, pepper, and herbs without a long marinade. Spoon the warm tomato juices over the fish when serving.
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Flour & Herbs recipes
Lime-Pepper Cod with Roasted Tomatoes and White Beans
Add the fish after the tomatoes have started roasting. By Flour & Herbs.
Directions
- Heat the oven. Heat the oven to 400°F (200°C), conventional. Choose a baking dish large enough to hold the cod fillets in one layer.
- Roast the base. Combine tomatoes, beans, oil, garlic, water, and 1 teaspoon Lime Pepper Thyme Seasoning in the dish. Roast for 15 minutes, then stir gently.
- Add the cod. Pat the cod dry and season with the remaining teaspoon of blend. Nestle the fillets on top of the beans and tomatoes without overlapping.
- Finish baking. Bake for about 12–15 minutes, or until the thickest part of each fillet reaches 145°F (63°C). Thin fillets may cook sooner; thick ones may need longer. The flesh should be opaque and separate easily.
- Serve. Scatter with parsley and serve with lime wedges. Spoon beans, tomatoes, and pan juices around each fillet. Taste before adding salt because the blend already contains sea salt.
Estimated nutrition: 335 calories per serving (one quarter of recipe). Includes listed sauces and toppings; excludes suggested accompaniments. Actual values vary with brands and portion size.
Before you start
Use a baking dish large enough for four fillets in one layer and a thermometer. Thaw frozen cod in the refrigerator and pat it dry before seasoning.
Cooking tips
Roast the tomato-bean base before adding the fish. Check thin fillets early and spoon over the tomato juices at the table rather than stirring the fish through the beans.
Serving ideas and variations
Serve with bread to catch the juices or a leafy salad. Similar white fish can work, but thickness changes cooking time; use doneness cues and temperature.
Storage and reheating
Refrigerate in a shallow covered container within 2 hours. Use within 2 days for best texture. Reheat covered with a small splash of water, taking care not to dry out the fish. Keep the refrigerator at 40°F (4°C) or below, and reheat cooked leftovers to 165°F (74°C).
More ways to use Lime Pepper Thyme Seasoning
Whisk a small amount into olive oil and lime juice for a vegetable dressing.