Roasted Cod With Tomatoes and Red Onion

An incredibly delicious seafood dinner, Roasted Cod With Tomatoes and Red Onions. The cod is so juicy and the tomatoes and onions become sweeter as they caramelize. Not only is this a quick dinner, but it looks so beautiful too. 


  • 34 pieces of cod (68 oz each) (or any other fish – salmon, snapper, tilapia, haddock, grouper, etc.)
  • 1-pint grape or cherry tomatoes
  • 1/2 red onion, sliced
  • salt, ground black pepper, to taste
  • 1/2 teaspoon lemon pepper seasoning
  • 1/4 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 1/22 Tablespoons lemon juice
  • 1/2 teaspoon sugar
  • 3 garlic cloves, minced
  • 1 teaspoon dry herb seasoning (I used an Italian seasoning blend with dry parsley, granulated garlic, crushed red pepper)
  • 1/2 Tablespoon fresh parsley, minced


  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Season the cod with salt, ground black pepper and lemon pepper seasoning on both sides. For this dish, you can use as 3-4 portions of fish.
  3. In a liquid measuring cup or a medium bowl, combine the olive oil, red wine vinegar, lemon juice, sugar, 1 teaspoon of salt, 1/4 teaspoon ground black pepper, garlic, the dry herb seasoning and fresh parsley.
  4. Pour half of this marinade over the fish and mix so that all the fish gets a coating of the marinade.
  5. In another bowl, place the cherry tomatoes and pour in the remaining half of the marinade and mix to combine. If the tomatoes are small, leave them whole and cut the larger ones in half.
  6. Take the pieces of fish out of the marinade, leaving behind the excess, and place the portions of fish onto the center of a rimmed baking sheet or a 9 x 13-inch baking pan.
  7. Distribute the tomatoes around the fish.
  8. Cut the onions into wedges and nestle them into the midst of the tomatoes. Of course, you can toss the tomatoes and the onion together in the marinade, but the onion wedges tend to come apart and since they are thin, they will burn around the edges. If you slice them larger, sometimes they don’t cook through all the way. Cutting them into wedges and adding them to the baking pan after the other ingredients are on there already, keeps the onion wedges together somewhat. Sprinkle the onions with salt.
  9. Roast in the preheated oven for 10-15 minutes, depending on how thick the slices of fish are. Take the fish out of the oven and place it onto a plate, keeping it covered, so that the fish stays warm.
  10. Return the baking pan with the tomatoes and onion to the oven and roast for another 10 min or so, also depending on how big or small the tomatoes are, until the tomatoes are blistered and charred in some areas. Serve with the fish. Serve with more lemon juice on the side, if you like.

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