Ingredients

4 cod fillets, about 6 oz each

2 cups cherry tomatoes

1 lemon, thinly sliced

4 cloves garlic, minced

3 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 teaspoon dried oregano

1 teaspoon dried thyme

½ teaspoon paprika

½ teaspoon salt

¼ teaspoon black pepper

¼ cup fresh parsley, chopped

¼ teaspoon red pepper flakes, optional

Instructions

Preheat the oven to 400°F. Lightly grease a large baking dish or sheet pan with olive oil.

Pat the cod fillets dry with paper towels and arrange them in the center of the baking dish.

In a small bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, black pepper, and red pepper flakes.

Spoon the herb-garlic mixture generously over each cod fillet, making sure the tops are well coated.

Arrange the cherry tomatoes and lemon slices around the fish. Drizzle the tomatoes with a little additional olive oil and season lightly with salt and pepper.

Bake for 15–20 minutes, depending on the thickness of the cod, until the fish flakes easily with a fork and reaches 145°F in the center.

For extra color, broil for 1–2 minutes, watching carefully, until the tomatoes are lightly charred and the edges of the fish are golden.

Remove from the oven and sprinkle generously with fresh parsley. Spoon some of the warm roasted tomato and lemon juices over the cod before serving.