There’s a certain joy that comes from the kitchen when fresh ingredients are transformed into something extraordinary. As I set my sights on the Charred Tomato Chimichurri Cod, I could almost hear the comforting sound of garlic sizzling and tomatoes bursting in the oven. This vibrant dish is all about balancing rich and refreshing flavors, making it feel like a warm hug on a plate—a perfect antidote to the fast-food monotony most of us face.
On those busy weeknights when time is short yet I crave something flavorful, this is my go-to recipe. Not only is it quick to whip up, but it seamlessly blends the heartiness of flaky cod with a chimichurri sauce that dazzles the palate, free from those typical heat elements that can overwhelm the taste buds. With options to customize to your taste—whether opting for salmon or even a vegetarian twist—there’s no way this dinner will go unnoticed. So, let’s dive right into creating this delightful dish together!
Why is Charred Tomato Chimichurri Cod a Must-Try?
Comforting flavors: Each bite delivers a delightful blend of charred sweetness from the tomatoes and a fresh kick from the chimichurri.
Quick & Easy: With minimal prep and just a few steps, this dish comes together in under an hour—perfect for busy weeknights!
Customizable: Swap cod for salmon or chicken, or try it as a veggie delight with grilled mushrooms and bell peppers. The possibilities are endless!
Crowd-Pleaser: This dish is sure to impress family or friends, making it a hit at dinner gatherings with its vibrant colors and enticing aroma.
Nutritional Boost: Packed with omega-3s and vitamins from herbs and wholesome ingredients, it’s a guilt-free indulgence.
You’ll love how simple yet extraordinary this meal is—perfect for transforming any evening into a culinary celebration!
Charred Tomato Chimichurri Cod Ingredients
For the Cod
- Cod – A firm white fish that serves as the protein base; substitute with salmon or chicken for a different flavor profile.
For the Chimichurri Sauce
- Cherry or Grape Tomatoes – Adds a burst of sweetness and acidity; regular tomatoes can be used but may need chopping.
- Shallot – Provides a subtle onion flavor; red onion or green onion can be a fine substitute.
- Garlic – Infuses the dish with aromatic flavor; using fresh garlic yields the best results.
- Parsley – An essential herb for chimichurri, contributing bright freshness; cilantro can also be used for a variation.
- Cilantro – Complements the chimichurri flavor; feel free to omit if it’s not your preference.
- Dried Oregano – Brings earthy undertones to the sauce.
- Crushed Red Pepper – Adds a mild heat to the chimichurri; adjust according to your spice preference.
- Red Wine Vinegar – Provides acidity to balance the flavors; can also replace it with white wine vinegar or apple cider vinegar.
- Extra Virgin Olive Oil – Enhances richness and overall mouthfeel; a quality oil is recommended for the best flavor.
- Salt & Pepper – Essential seasonings for elevating the overall taste of the dish.
Not only are these Charred Tomato Chimichurri Cod ingredients straightforward, but they also come together to create a vibrant and satisfying meal!
How to Make Charred Tomato Chimichurri Cod
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Preheat your oven to 450°F. Gather an oven-safe dish and place the cherry or grape tomatoes inside. Puncture them with a fork, drizzle with extra virgin olive oil, and season generously with salt, pepper, and crushed red pepper. Bake until the tomatoes are charred, about 30-35 minutes.
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Reduce the oven temperature to 400°F. Prepare your cod filets on a parchment-lined baking sheet. Season them lightly with salt and pepper, then bake for 12-18 minutes, or until the fish flakes easily with a fork.
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Combine the chimichurri ingredients. In a bowl, mix shallots, minced garlic, chopped parsley, cilantro, oregano, and a pinch of crushed red pepper. Stir in the red wine vinegar and allow the mixture to sit briefly to deepen the flavors. Once the tomatoes are cooled, break them down slightly and mix them into the chimichurri with a drizzle of olive oil, then season to taste.
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Serve the cod warm, generously topped with the vibrant chimichurri sauce. This dish shines when served over a fluffy bed of rice or alongside a crisp green salad.
Optional: Garnish with extra parsley for a pop of color and freshness.
Exact quantities are listed in the recipe card below.
Charred Tomato Chimichurri Cod Variations
Personalize your Charred Tomato Chimichurri Cod to suit your taste buds with these delightful twists!
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Salmon Swap: Replace cod with salmon for a richer flavor that pairs beautifully with chimichurri. The natural oils in salmon lend an even more luscious mouthfeel.
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Vegetarian Option: Use grilled mushrooms or zucchini instead of protein for a hearty and satisfying veggie dish that captures the essence of chimichurri.
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Spicy Kick: Add diced jalapeño or crushed red pepper flakes to the chimichurri for an extra layer of heat—it transforms the flavor profile into something exciting and bold.
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Fresh Herbs Boost: Toss in fresh basil or mint along with parsley for a refreshing twist that enhances the brightness of the dish and adds a new aromatic dimension.
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Citrus Zing: Squeeze fresh lemon or lime juice over the cod before serving for a vibrant pop of acidity that brightens the entire meal.
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Zestful Tomatoes: Try using sun-dried tomatoes in addition to your charred tomatoes for a more intense, savory flavor that complements the freshness of the chimichurri sauce.
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Nutty Finish: Top your dish with toasted pine nuts or slivered almonds for an extra crunch that adds delightful texture and a nutty undertone.
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Creamy Twist: Serve with a dollop of avocado crema or a drizzle of tahini dressing to create a rich, creamy contrast that elevates the dish’s comfort factor.
Expert Tips for Charred Tomato Chimichurri Cod
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Prep the Cod: Make sure the cod filets are patted dry before seasoning to achieve a crispy, golden crust when baked.
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Check Tomatoes Early: Start checking the tomatoes at around 25 minutes in the oven, as baking times can vary. You want them charred but not burnt!
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Let the Chimichurri Sit: Allow the chimichurri to rest for at least 10-15 minutes before serving. This lets the flavors meld beautifully.
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Taste and Adjust: Don’t hesitate to adjust the spice level of the chimichurri by adding more crushed red pepper or garlic to suit your palate.
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Storage Tips: If you have leftovers, store the chimichurri in an airtight container in the fridge for up to a week—flavors deepen over time, making it even tastier!
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Customizable Options: Feel free to explore different herbs or spices in the chimichurri—this versatility is what makes the Charred Tomato Chimichurri Cod a family favorite!
How to Store and Freeze Charred Tomato Chimichurri Cod
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Fridge: Store any leftover cod in an airtight container for up to 3 days. Reheat gently in the oven at 350°F for about 10 minutes to maintain its texture.
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Chimichurri Storage: Keep chimichurri in a sealed jar in the refrigerator for up to one week. Its flavors will continue to develop, making it even more delicious!
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Freezer: For longer storage, freeze the chimichurri in ice cube trays. Once frozen, transfer the cubes to a zip-top bag and use within 2-3 months.
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Reheating Leftovers: To reheat the cod, avoid the microwave if possible, as it may dry out the fish. Instead, gently reheat in the oven and serve with the refreshing chimichurri on top.
Make Ahead Options
These Charred Tomato Chimichurri Cod preparations are perfect for busy home cooks looking to save time during the week! You can prepare the chimichurri sauce up to 3 days in advance; simply combine the shallots, garlic, herbs, and seasonings, then refrigerate it in an airtight container. Additionally, you can roast the cherry tomatoes and store them separately in the fridge for up to 24 hours to keep their vibrant flavor intact. When you’re ready to serve, just bake the seasoned cod filets for 12-18 minutes until flaky, and combine everything together for a meal that’s just as delicious as when freshly made. This way, you’ll enjoy a weeknight dinner without the last-minute rush!
What to Serve with Charred Tomato Chimichurri Cod?
A beautiful dish deserves equally captivating companions to create a vibrant and satisfying meal.
- Fluffy Rice: Serves as the perfect base, absorbing the delicious chimichurri juices and balancing the flavors of the cod.
- Crisp Green Salad: A refreshing salad with mixed greens, cucumbers, and a zesty vinaigrette adds crunch and revitalizes the palate.
- Roasted Vegetables: Sweet and tender veggies like zucchini and bell peppers harmonize beautifully with the dish, adding extra nutrition and color.
- Grilled Asparagus: The slight char and crunch of asparagus enhance the finer textures of the cod while providing a seasonal touch.
- Garlic Bread: This buttery, toasted delight is an excellent side to soak up the chimichurri, bringing a comforting feel to the table.
- Chilled White Wine: A glass of Sauvignon Blanc or Pinot Grigio lifts the flavors and refreshes the senses, making every bite even more enjoyable.
These pairings will elevate your dining experience, making the Charred Tomato Chimichurri Cod the star of your dinner table!
Charred Tomato Chimichurri Cod Recipe FAQs
What kind of tomatoes should I use for the chimichurri?
I recommend using cherry or grape tomatoes for their sweetness and acidity, which really elevate the dish. If you have regular tomatoes on hand, those will work too—just chop them into smaller pieces for even cooking.
How can I store leftovers?
Store any leftover cod and chimichurri in separate airtight containers in the refrigerator. The cod should stay fresh for up to 3 days, while the chimichurri will last about a week and taste even better as it sits.
Can I freeze the chimichurri?
Absolutely! To freeze the chimichurri, pour it into ice cube trays and freeze until solid. Once frozen, transfer the cubes into a zip-top bag for easy use later. It will keep well in the freezer for up to 3 months.
What should I do if my cod turns out dry?
If your cod ends up cooked too long and feels dry, don’t fret! Next time, try checking for doneness as soon as the timer goes off. Cod is done when it flakes easily with a fork. You can also serve it with extra chimichurri to add moisture and flavor.
Are there any dietary considerations I should keep in mind?
If you’re making this dish for guests, be aware that cilantro can be a controversial herb! Some people love it, while others dislike it. If you’re unsure, feel free to omit it or replace it with additional parsley. Enjoy experimenting with this Charred Tomato Chimichurri Cod!
Can pets eat cod?
Fish provides great nutrients for pets, but always ensure it’s fully cooked and free of seasoning and bones. Offer small, plain pieces as a treat from time to time!
Charred Tomato Chimichurri Cod for Effortless Weeknight Joy
Ingredients
Equipment
Method
- Preheat your oven to 450°F. Gather an oven-safe dish and place the cherry or grape tomatoes inside. Puncture them with a fork, drizzle with extra virgin olive oil, and season generously with salt, pepper, and crushed red pepper. Bake until the tomatoes are charred, about 30-35 minutes.
- Reduce the oven temperature to 400°F. Prepare your cod filets on a parchment-lined baking sheet. Season them lightly with salt and pepper, then bake for 12-18 minutes, or until the fish flakes easily with a fork.
- Combine the chimichurri ingredients. In a bowl, mix shallots, minced garlic, chopped parsley, cilantro, oregano, and a pinch of crushed red pepper. Stir in the red wine vinegar and allow the mixture to sit briefly to deepen the flavors. Once the tomatoes are cooled, break them down slightly and mix them into the chimichurri with a drizzle of olive oil, then season to taste.
- Serve the cod warm, generously topped with the vibrant chimichurri sauce. This dish shines when served over a fluffy bed of rice or alongside a crisp green salad.