This new baked cod recipe will be in your healthy dinner rotation almost instantly! This baked cod is topped with blistered cherry tomatoes, simmered in a crisp white wine sauce and topped with fresh basil. Perfect for light and easy summer dinner recipes and full of fresh flavor! Delicious for any weeknight dinner and elegant enough for a dinner party!
It may be 60 degrees and raining on this May day (for real southern California?!) but summer is quickly arriving and our palettes are so ready!
This baked cod with braised white wine heirloom tomatoes it going on our dinner rotation all summer long. We have practically camped out on the patio as of last week. Our new patio setup is finally finished in the backyard and I couldn’t be more excited on how it turned out. I worked with The Inspired Home to deck out our space and give us a second living room! Stay tuned, there will be a full post with all of the details and small makeovers we did. Because if you didn’t know (but I’m sure you did) I’m sort of rental makeover obsessed.
These days I miss our little apartment patio but nothing beats having a backyard. We had one of my dearest friends, Katie, come in from DC last weekend and the patio was like a little hang out haven. We had cocktails in the evening before walking over to my favorite Mexican restaurant, Gabi’s in old towne. Katie is equally as obsessed with margaritas as I am, so needless to say it was a great evening!
We finished off the weekend with the Taylor Swift concert at the Rose Bowl. It was a legendary weekend to say the least and my inner 15 year old self was alive and well that night. If you saw my screaming instagram stories, I am still apologizing. Tequila makes me a little cray okay?!
Last week, we also embarked on a MASSIVE kitchen and prop clean out. I successfully filled two crates worth of stuff to get rid of. I have such a hard time letting go of things sometimes. A good chunk of my props and kitchenware I still have are from my beginnings of my food styling days. I got rid of these yellow plates from this blueberry muffin recipe and the plate that these lettuce wraps were served on. Can we just take a moment on how much my photos have changed?! Oh my life!
If you ever find yourself struggling with a creative rut I highly suggest to go through your props and clutter and just CLEAN. If you haven’t used it for a year, get. rid. of. it. I know it’s so hard and it’s a horrible day but it is so worth it! I was really struggling this month finding a creative mindset because everything just felt in shambles. As soon I reorganized and found my kitchen zen I was and have been back in action! This disorganization mixed with tons of computer work sometimes makes creating feel impossible. If you find yourself in a rut just first, forgive yourself because it’s part of the gig.
My first success in the kitchen this week was a baked cod with braised wine heirloom tomatoes. Since the new year Jared and I have consistently been going to the gym and eating healthier (well mostly Monday-Friday) but we’re working on it! No changes were seen immediately but we feel better! My biggest challenge was making dinner. Of course the gym recommends just baked tilapia and broccoli but that was far too boring for me.
This baked cod is equal parts healthy and equal parts fancy which is basically my food motto these days. It is a very simple baked cod (the secret is not overbaking it!) topped with vibrant heirloom tomatoes braised in white wine. If there is one ingredient that I love to introduce to young chef’s, its WINE! It usually doesn’t take much but it takes a regular dish to ‘mmm what’s in this?!”. Grab the easy recipe below and give it a go!
Baked Cod with Braised White Wine Heirloom Tomatoes
3-4 Medium sized pieces of cod
2 Tablespoons of olive oil
5 Garlic cloves, minced
1 Shallot, diced
1 Teaspoon of red pepper flakes
1 Pint of heirloom cherry tomatoes
1/3 Cup of dry white wine
1 Teaspoon of salt
Freshly ground black pepper
8-10 Basil leaves, thinly sliced
Broccolini + brown rice for serving
Preheat oven to 400 degrees F.
Arrange cod evenly onto a baking sheet lined with parchment paper. Sprinkle a light coat of kosher salt and freshly ground black pepper. Bake for 8-10 minutes or until light and flaky. While cod is cooking, prepare the white wine heirloom tomatoes.
In a medium sauté pan heat oil on medium heat. Add in shallots, garlic and crushed red pepper flakes. Cook for 1-2 minutes or until fragrant. Add in cherry tomatoes and cook (stirring frequently) for 8-10 minutes or until tomatoes have begun to blister/burst. Add in white wine and deglaze the bottom of your pan. Cook for 2-3 minutes or until most of the wine and cooked off. Season with salt and black pepper and serve directly onto cod. Top with thinly sliced pieces of basil leaves.
I love to serve this dish up with some brown rice (to soak all the tomato juices up!) and a roasted vegetable. The vegetable will cook at the same temp as the cod but for 5-10 minutes longer!