This vibrant baked cod dish by Chef Kristin is rich, aromatic, and deeply comforting—yet light enough for an elegant weeknight dinner. Slow-roasted vegetables, warm spices, briny olives, and sweet dried fruit create a luscious sauce that perfectly complements tender cod. Finished with creamy goat cheese, pistachios, and a bright pop of citrus, this is a true one-pan showstopper.

Ingredients

For the sauce & vegetables

½ cup extra-virgin olive oil
2 cups cherry tomatoes
1 small red onion, diced
1 red bell pepper, cored and diced
5 cloves garlic, sliced
2 Tbsp tomato paste
1 tsp ground cumin
1 tsp smoked paprika
1 tsp ground coriander
Salt and black pepper, to taste

To finish the sauce

1 (15-oz) can chickpeas, rinsed and drained
Juice of ½ an orange (reserve remaining half for garnish)
2 tsp harissa (optional, for heat)
½ cup water
¼ cup white wine (optional)
¼ cup prunes, diced
¼ cup dried apricots, diced
¼ cup pistachios
¼ cup pitted olives

Protein & garnish

4 cod loins or fillets (6 oz each)
6 oz fresh goat cheese, crumbled
Orange slices, for garnish

Instructions

Preheat the oven to 350°F. Line a baking sheet with foil.
On the prepared baking sheet, combine the olive oil, cherry tomatoes, red onion, bell pepper, garlic, tomato paste, cumin, smoked paprika, coriander, salt, and pepper. Toss well to coat.
Bake for 30 minutes, allowing the vegetables to soften and caramelize.
Remove from the oven and stir in the chickpeas, orange juice, harissa (if using), water, white wine, prunes, apricots, pistachios, and olives. Return to the oven and bake for 15 minutes more.
Meanwhile, rinse the cod loins and pat dry. Season generously with salt and pepper.
Increase the oven temperature to 400°F. Nestle the cod into the sauce, spooning some sauce over the top of each piece.
Bake for 12 minutes, or until the cod flakes easily with a fork. Taste the sauce and adjust seasoning as needed.

To Serve

Spoon the sauce onto plates first, top with cod, and finish with crumbled goat cheese and fresh orange slices. Serve warm and enjoy this beautifully balanced, flavor-forward dish.

✨ Tip: This pairs perfectly with couscous, cauliflower rice, or warm flatbread to soak up every bit of that sauce.