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Baked Cod with Cherry Tomatoes and Artichokes


3 WW smart points per serving

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Rate this recipe 4/5 (1 Votes)


  • 6 oz. cherry tomatoes, quartered
  • 5 oz. frozen artichoke hearts, thawed and patted dry
  • 1/4 cup pitted Kalamata olives, chopped coarse
  • 2 Tbls. dry white wine
  • 1 shallot, minced
  • 2 tsp. extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/2 tsp. minced fresh thyme or 1/8 tsp. dried
  • 2 (6-8 oz.) skinless cod fillets, 1-1 1/2 inches thick
  • 1 Tbls. chopped fresh basil
  • lemon wedges


Servings 2


Step 1

1. Adjust oven rack to middle position and heat oven to 450 degrees.
Toss tomatoes, artichokes, olives, wine, shallot, 1 tsp. oil, garlic, thyme, 1/8 tsp. salt, and 1/8 tsp. pepper together in bowl; transfer to 8-inch square baking dish.

2. Pat cod dry with paper towels and nestle into tomato mixture. Brush tops of fillets with remaining tsp. of oil and season with salt and pepper. Cover dish tightly with aluminum for and bake for 10 minutes,

3. Remove foil and continue to bake until fish flakes apart when gently prodded with paring knife and registers 140 degrees, 5-10 minutes. Sprinkle with basil and serve with lemon wedge.

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