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. 
Quick, healthy and bursting with fresh flavors, this has been a meal I make quite often, especially in the past year. The prep is so minimal but the flavors are incredible. The flaky, tender cod gets so much flavor from the marinade and it stays really juicy as long as you don't overcook it. The tomatoes and red onion become so sweet as they roast in the oven and it all pairs so perfectly together.
I often prep this dish in the morning during my baby's first nap and when 5 o'clock rolls around, dinner is mostly done, all I have to do is make a quick side to serve along, such as rice, Zucchini Couscous, quinoa or mashed potatoes.
Ingredients
3-4 pieces of cod (6-8 oz each) (or any other fish - salmon, snapper, tilapia, haddock, grouper, etc.)
1-pint grape or cherry tomatoes
½ red onion, sliced
salt, ground black pepper, to taste
½ teaspoon lemon pepper seasoning
¼ cup olive oil
2 Tablespoons red wine vinegar
1 ½ - 2 Tablespoons lemon juice
½ 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)
½ Tablespoon fresh parsley, minced
How To Make Roasted Cod With Tomatoes and Red Onion
Preheat the oven to 425 degrees Fahrenheit.
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.
In a liquid measuring cup or a medium bowl, combine the olive oil, red wine vinegar, lemon juice, sugar, 1 teaspoon of salt, ¼ teaspoon ground black pepper, garlic, the dry herb seasoning and fresh parsley.
Pour half of this marinade over the fish and mix so that all the fish gets a coating of the marinade.
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.
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.
Distribute the tomatoes around the fish.
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.
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.
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. 
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.
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 3-4 servings
- Category: Entree
Ingredients
- 3-4 pieces of cod (6-8 oz each) (or any other fish - salmon, snapper, tilapia, haddock, grouper, etc.)
- 1-pint grape or cherry tomatoes
- ½ red onion, sliced
- salt, ground black pepper, to taste
- ½ teaspoon lemon pepper seasoning
- ¼ cup olive oil
- 2 Tablespoons red wine vinegar
- 1 ½ - 2 Tablespoons lemon juice
- ½ 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)
- ½ Tablespoon fresh parsley, minced
Instructions
- Preheat the oven to 425 degrees Fahrenheit.
- 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.
- In a liquid measuring cup or a medium bowl, combine the olive oil, red wine vinegar, lemon juice, sugar, 1 teaspoon of salt, ¼ teaspoon ground black pepper, garlic, the dry herb seasoning and fresh parsley.
- Pour half of this marinade over the fish and mix so that all the fish gets a coating of the marinade.
- 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.
- 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.
- Distribute the tomatoes around the fish.
- 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.
- 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.
- 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.
Omg!! So delicious and healthy! Great recipe as always!
It turned out so flavorful! I'm not a big fan of fish but this was yummy. I love how the red wine vinegar adds a nice touch!
I'm so happy to hear that you enjoyed it, Ilona. Thanks for taking the time to write.
Looks extremely delicious. How thick should the slices of the fish be?
I actually don't cook very often. This looks like a good recipe. So hopefully I'll try it. But I often bake the fish till it's overcooked. Can you suggest me a proper time of baking for this recipe?
It really depends on what you can find at your store. The thicker the better, because then it won't overcook so easily. I baked the fish for 10 minutes and it was perfect. You can use an instant read thermometer (they are very inexpensive, mine was under $15) and use it for many, many things and that will make sure that everything you cook is perfect, fish, chicken, beef, poultry. Fish should be 140-145 degrees Fahrenheit.
Thanks a lot for the wonderful reply. Hopefully, practice will make my cooking better. Really appreciate it. <3
Once again olya darling welcome back anyhoo wow that fish along with the tomatoes and red onions goes really very well together tho am wondering if I can sub peppers for the tomatoes not everyone in my family my sissy in particular is not a tomato fan otherwise @ usual great awesome spectacular recipe kudos and cheers
It looks delicious and I will plan to make it 🙂 I do not have any grape vinegar though, can I substitute it with something else?
You can use any other type of vinegar, such as apple cider vinegar, sherry vinegar, white wine vinegar, balsamic vinegar. If you don't have any vinegar at all, just omit it.