Roasted Cod, Tomatoes, Orange & Onions

August/September 2005

Your rating: None Average: 4 (73 votes)

Assertive Pacific cod has enough flavor to stand up to the citrus-tinged tomatoes and onions. Serve with barley or brown rice to soak up all the delicious juices.

"I love this dish. Easy to make and very tasty! It goes well with just about any kind of fish. "
Roasted Cod, Tomatoes, Orange & Onions

13 Reviews for Roasted Cod, Tomatoes, Orange & Onions

New family fanvorite

Our family loves cod so I thought I'd give this a try and it is absolutely awesome. The ingredients are so simple but the flavor combination is perfect.

Easy and wonderful flavor with the orange peel.
Interesting blend of flavors

When I saw this recipe, I thought it might be something fun to try. And it was exactly that, something fun to try. I made everything according to the recipe. The tomatoes and onions tasted kinda bitter from the orange and the fish was very bland. I added some more seasonings before eating (mostly lemon, salt, and pepper) and it ended up tasting ok. It was a fun recipe to try, but I don't think i'll be making it again.


I made this last night and even my fussy teenage daughter loved it (and she hates fish)... now that's a complement!
I served it with brown long grain rice

Unexpected satisfaction, more depth than expected.

Surprisingly tasty and satisfying, I omitted the tomatoes only because it is 8 degrees out and I couldn’t find a decent tomato around. I added some mushrooms leftover from a barley and mushroom soup I was making simultaneously…..not a bad replacement. The roasted onions are what make this dish, make sure you carve out the time to properly roast and it will be worth it.

Comments (1)


Anonymous wrote 4 years 2 weeks ago

Try poaching it stove top. I

Try poaching it stove top. I cooked the onions (with a touch of garlic and olive oil) on medium heat until slightly tender and added oregano, basil, orange zest and tomatoes. Go to Med/High, add enough water to cover the fish 3/4 (I did one piece in a 6 in cast iron with high sides so this will need to be adjusted), salt, pepper and a squeeze of orange and/or lemon juice (you had the right idea) and cover shortly. Take the lid off, flip the fish and you'll know it's ready when you touch it and it flakes nicely. A tiny pat of butter plus some citrus juice at the end really pulls it all together.


I have been on the look-out for great fish recipes.. and unfortunately, this is not one of them. The orange zest created a very bitter flavor that was overpowering. I sliced pieces of the orange peel and chopped them into small bits as the recipe directed. During roasting, the onions did not stay in quarters and the tomatoes turned to mush. Once I had stirred the veggies a few times I could tell there wasn't going to be much flavor, so I added some orange and lemon juice. I was also sure to spoon the mix on top of the fish as it cooked. I could not tell that it flavored the fish at all.

Comments (1)


Anonymous wrote 2 years 33 weeks ago

Do you really think cooked

Do you really think cooked onions & tomatoes are going to retain their "raw" texture?

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.


Tip: Use commas to separate pros and cons.


Tip: Use commas to separate pros and cons.


Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner