Baked Cod with Grape Relish

Along Mediterranean shores, sweet fruit often lifts simple baked fish. Here flaky cod meets a bright grape relish with tomatoes, herbs, and capers for an easy sheet-pan dinner full of sunny contrast.

Serves 4 · 15 min prep · 15 min cook

Estimate for one serving

• 295 cal
• 32g protein
• 14g carbs
• 12g fat
• 3g fiber

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Ingredients

• 4 (6 oz each) cod fillets
• 1.5 cups halved red seedless grapes
• 1 cup quartered cherry tomatoes
• 1/2 cup diced English cucumber
• 1 small minced shallot
• 1/3 cup chopped fresh parsley
• 2 tbsp chopped fresh dill
• 1 tbsp drained capers
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 3 tbsp olive oil
• 1 minced garlic clove
• 1.25 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika

Instructions

1. 1Preheat the oven to 400°F and lightly oil a baking dish or sheet pan large enough to hold the fillets in a single layer.
2. 2Pat the cod fillets completely dry, then brush both sides with olive oil and season with salt, pepper, smoked paprika, and lemon zest.
3. 3Arrange the fillets on the prepared pan and bake 12–15 minutes until the fish turns opaque, flakes easily with a fork, and reaches 145°F internally.
4. 4While the cod bakes, make the relish: combine halved grapes, quartered cherry tomatoes, diced cucumber, minced shallot, parsley, dill, and capers in a bowl.
5. 5Dress the relish with remaining olive oil, lemon juice, minced garlic, salt, and black pepper; toss gently and let sit so the grapes release a little juice.
6. 6Taste the relish and adjust brightness with an extra squeeze of lemon if needed; it should taste fresh, sweet-tart, and herbaceous.
7. 7When the cod is done, rest it 2 minutes on the pan so juices redistribute.
8. 8Plate each fillet and spoon a generous mound of grape relish over and the fish so some juices mingle with the pan drippings.
9. 9Finish with a final drizzle of olive oil and a few extra dill fronds for color.
10. 10Serve right away with crusty bread or a simple green salad to catch the bright relish.