Baked Cod with Sweet-and-Sour Tomatoes


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Baked Cod with Sweet-and-Sour Tomatoes

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    Hy-Vee Fish Market Alaskan cod fillets are not only delicious, but super easy to prepare. Make this simple recipe using buttery cod fish with sweet and sour tomatoes and vegetables.  

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    Servings and Ingredients

    Serves 4
    1 ½ lbs. Fish Market Alaskan previously frozen cod fillets, ½ to ¾ in. thick
    Coarsely ground Hy-Vee sea salt
    ¼ c. Gustare Vita olive oil
    2 ribs celery, bias-sliced
    2 carrots, bias-sliced
    1 small white onion, diced
    ¼ c. minced fresh dill, plus additional for garnish
    2 clove(s) garlic, thinly sliced
    1 tsp. Hy-Vee crushed red pepper, or to taste
    ¼ c. Hy-Vee granulated sugar
    ¼ c. Hy-Vee white distilled vinegar
    1 (28-oz.) can Full Circle Market fire roasted San Marzano style whole peeled tomatoes, undrained
    ¾ (6-oz.) can Hy-Vee tomato paste
    1 lemon, zest and juice
    Hy-Vee long grain white rice, for serving
    Fresh chives, for garnish

    Things To Grab

    • Paper towels
    • Cutting board
    • Sharp knife
    • Deep 12-in. skillet or sauté pan
    • Metal spatula
    • 13x9-in. baking dish
    • Foil
    • Small sauce pan
    • Spoon
    • Saucepan
    • 4 serving bowls


    1. Preheat oven to 400 degrees. Pat cod fillets dry with paper towels; cut into 6 or 7 pieces. Lightly season cod pieces with salt; set aside.

    2. Heat oil in a deep 12-in. skillet or sauté pan over high heat. Add cod pieces; cook on one side for 2 minutes or until golden brown around the edges. Transfer cod, cooked side up, to a 13x9-in. baking dish; loosely cover with foil to keep warm.

    3. Add celery, carrots, onion, ¼ cup dill, garlic and crushed red pepper to skillet. Stir in sugar and vinegar; cook for 1 to 2 minutes or until sugar dissolves. Add tomatoes, crushing gently with your fingers, add tomato paste; stir to combine. Add lemon zest and juice.  Simmer for 5 or 6 minutes.

    4. Pour tomato mixture over fish in baking dish. Bake, uncover, for 25 to 30 minutes or until fish flakes easily with a fork (145 degrees) and mixture is bubbly around the edges.

    5. Meanwhile, prepare rice according to pkg. directions.

    6. To serve, spoon cooked rice into serving bowls. Add cod to each bowl; spoon sauce over fish. Garnish with chives and additional dill, if desired.

    Nutrition facts


    380 Calories per serving

    Amounts Per Serving

    • Total Fat: 15g
    • Cholesterol: 75mg
    • Sodium: 490mg
    • Total Carbohydrates: 34g
    • Protein: 28g

    Daily Values

    Iron 10%
    Calcium 4%
    Vitamin D 0%
    Potassium 8%