White Balsamic Baked Cod with Peppers

Description

Tender cod baked in a cast iron skillet over a vibrant mix of peppers, onions, and tomatoes, finished with white balsamic for a clean, bright lift. This one-pan method builds flavor in layers while keeping the fish light and perfectly cooked.

Recipe Overview

Servings: 4
Prep Time: 10 minutes
Cook Time: 20–22 minutes

Ingredients

1 tablespoon olive oil
1 onion, thinly sliced
1 yellow or red bell pepper, sliced
2 cloves garlic, minced
1 can diced tomatoes
1/4 cup White Balsamic Vinegar (Classic or Lemon recommended)
1/4 cup chicken broth
Salt and pepper to taste
4 cod fillets
2–3 tablespoons fresh parsley, chopped

Instructions

• Preheat oven to 375°F.

• Heat olive oil in a large oven-safe cast iron skillet over medium heat. Add onion and peppers and cook 6–8 minutes until softened.

• Add garlic and cook 30 seconds until fragrant.

• Stir in diced tomatoes, white balsamic, and chicken broth. Bring to a light simmer—do not reduce too much.

• Nestle cod fillets directly into the skillet and spoon vegetables over the top.

• Transfer skillet to oven and bake 15–18 minutes until fish is just cooked through and flakes easily.

• Return skillet briefly to the stovetop for 1–2 minutes if needed to lightly tighten the sauce.

• Finish with a fresh drizzle of white balsamic and sprinkle with parsley before serving.

Chef’s Tip

Layer the balsamic—cook with it for depth, then finish with a fresh drizzle after baking to keep the flavor bright and balanced.

Flavor Variations

• Use Lemon White Balsamic for a brighter, citrus-forward finish
• Use Mango White Balsamic for a slightly sweeter, tropical twist
• Add capers or olives for a briny contrast
• Serve over rice, quinoa, or farro to soak up the sauce