I know you probably think this is a basic roasted tomato and fish combination here. It’s not. This dill cod with roasted tomatoes has a special secret ingredient you wouldn’t expect. It’s pickles! A salty, vinegary twist to this flavorful dish.
I love that this can be a super hearty, all-in-one meal if you bulk up on the tomatoes and cauliflower too. Just be sure that you chop your cauliflower into smaller pieces so that it roasts alongside the tomatoes. If the cauliflower is left in too large of florets, it won’t cook in time. It’ll still be a bit raw in the middle when you serve the dish. The whole meal comes together in a little over 25 minutes. If you’re feeling fresh, add a few lemon slices to brighten up the dish and highlight the hint of citrus in there.
Because this dill cod recipe uses pickles, I want to take a minute to just highlight how critical ingredients are when shopping for pickles. Pickles are one of those foods that more often than not are packed with unnecessary additives and coloring. I like to snag mine from the refrigerated section in the deli. This typically steers me in a better directions when it comes to guaranteeing they are fresh with quality ingredients. Pickles are a super simple food – cucumbers, vinegar, and herbs- and the ingredients should reflect just this.
Following the Whole 30 lately? This dill cod with roasted tomatoes recipe is perfectly compliant. Feel free to peruse my website for more Whole 30 compliant recipe ideas for the month. Some of my favorites include SPICY SESAME BREAKFAST HASH, CRISPY OKRA FRIES & SPICY GARLIC AIOLI, CHIMICHURRI SALMON & CUCUMBER TOMATO SALAD, and SHEET PAN CITRUS CHICKEN.
Or maybe you’re just feeling fishy. I love this super simple SALMON PICCATA recipe too!
- 4 servings cod filet (1 1/2 lb total)
- 2 tbsp olive oil
- 1/3 lemon, juiced
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 pint grape tomatoes, halved
- 2 c cauliflower, chopped
- 2 tbsp pickles, chopped
- 3 cloves garlic, minced
- 1/2 tbsp fresh dill
- Preheat oven to 400°F. Drizzle cod with lemon juice and 1 tbsp of olive oil. Sprinkle with salt and pepper. Place in the refrigerator.
- In a medium baking dish, toss halved tomatoes and cauliflower with remaining olive oil, garlic, pickles, salt, and pepper. Roast for 12 minutes.
- Remove baking dish from the oven and nestle cod atop tomatoes and cauliflower. Sprinkle with fresh dill. Bake for an additional 10 minutes.
- Sprinkle with additional dill and serve.
Amount Per Serving: Calories: 282Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 99mgSodium: 482mgCarbohydrates: 7gFiber: 3gSugar: 3gProtein: 43g
Nutrition facts are an estimate and not guaranteed to be accurate.