White Balsamic Baked Cod with Peppers

One-Pan White Balsamic Cod with Peppers & Tomatoes

Description

Tender cod is baked over a savory skillet of peppers, onions, garlic, and tomatoes, with 25 Star White Balsamic adding a clean sweet-tangy counterpoint. Arbequina Extra Virgin Olive Oil builds the vegetable base, while a final splash of balsamic and fresh parsley keeps this easy one-pan dinner bright and fresh.

Ingredients

4 skinless cod fillets, about 5–6 ounces each and approximately 1 inch thick
2 tablespoons Arbequina Extra Virgin Olive Oil, divided
1 medium yellow onion, thinly sliced
1 red or yellow bell pepper, thinly sliced
2 cloves garlic, minced
1 can (14½ ounces) diced tomatoes, preferably no-salt-added, with juices
¼ cup low-sodium chicken or vegetable broth
¼ cup 25 Star White Balsamic, divided
½ teaspoon kosher salt, divided, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
2–3 tablespoons chopped fresh parsley

Instructions

• Preheat the oven to 400°F. Pat the cod dry with paper towels. Season both sides with about ¼ teaspoon salt and the black pepper, then set aside while you prepare the vegetables.

• Heat 1 tablespoon Arbequina Extra Virgin Olive Oil in a large oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 6–8 minutes, stirring occasionally, until softened and beginning to take on a little color.

• Add the garlic and cook for about 30 seconds, just until fragrant.

• Stir in the diced tomatoes with their juices, broth, 3 tablespoons 25 Star White Balsamic, and the remaining ¼ teaspoon salt. Bring to a gentle simmer and cook for 3–4 minutes so the flavors begin to come together without heavily reducing the sauce.

• Nestle the cod fillets into the tomato-pepper mixture, leaving the tops mostly exposed. Drizzle the remaining 1 tablespoon Arbequina Extra Virgin Olive Oil lightly over the fish.

• Transfer the skillet to the oven and bake for about 10–14 minutes, depending on the thickness of the fillets. Begin checking the thinner pieces first and remove each fillet as its thickest portion reaches 145°F on an instant-read thermometer. Transfer finished fillets to warm plates rather than leaving them in the hot skillet while thicker pieces continue cooking.

• If the vegetable sauce is thinner than you prefer after the cod is removed, return the skillet to medium heat and simmer for 1–3 minutes until lightly thickened. Taste and adjust salt and pepper if needed.

• Remove the skillet from the heat and stir the remaining 1 tablespoon 25 Star White Balsamic into the vegetables and sauce.

• Spoon the tomato-pepper mixture and sauce around and beneath the cod. Sprinkle with fresh parsley and serve immediately.

Chef’s Tip

Cod fillets can vary considerably in thickness, so use temperature rather than a rigid baking time to determine when each piece is finished. Remove individual fillets as they reach 145°F, then tighten the vegetable sauce separately if necessary. This keeps the fish moist while still giving you a flavorful, spoonable sauce.

Flavor Variations

• Lemon White Balsamic can replace 25 Star White Balsamic for a brighter citrus-forward version.
• Mango White Balsamic can replace 25 Star White Balsamic for a fruitier, slightly more tropical variation.
• Artichoke & Garlic Flavored Extra Virgin Olive Oil can replace the Arbequina for a more savory Mediterranean-style vegetable base.
• Add 1–2 tablespoons drained capers or sliced olives to the tomato-pepper mixture for a briny contrast.

Pairings

Serve with crusty bread, steamed rice, quinoa, farro, or roasted potatoes to catch the tomato-balsamic sauce. A simple green salad, roasted asparagus, or sautéed greens makes an easy vegetable accompaniment.

Recipe Notes

Cooking the onions and peppers before adding the cod gives the vegetables enough time to soften without forcing the delicate fish to remain in the oven longer than necessary.

The cod is nestled into an already-hot tomato mixture and baked at 400°F. A 10–14 minute window is a useful starting point for approximately 1-inch-thick fillets, but thickness varies, so check each piece individually and use 145°F as the endpoint.

The 25 Star White Balsamic is divided intentionally. Three tablespoons cook briefly with the tomatoes, peppers, and broth to integrate its sweet-tangy flavor into the sauce, while the final tablespoon is stirred in off heat for a brighter finish.

Remove the cod before reducing the sauce further. Leaving cooked fish in the hot skillet while tightening the sauce can quickly turn tender cod dry and firm.

Bring This Recipe to Life

25 Star White Balsamic

Arbequina Extra Virgin Olive Oil

Lemon White Balsamic

Mango White Balsamic

Artichoke & Garlic Flavored Extra Virgin Olive Oil