Every year there’s a short window when Niagara tomatoes are so good they barely need cooking. Heavy, sun-warm, splitting at the seams. This recipe is how I make the most of it.
It’s a simple bake: tender cod nestled into a buttery sauce of slumped heirloom and cherry tomatoes, shallot, garlic, chili and a splash of white wine. Usually it goes into my Le Creuset Fish Baker, family-style. This time, I wanted to elevate things a little bit, so every guest got their own Mini Le Creuset Cocotte, lid on, straight from the oven to the table.
Small pots, big payoff. The lid traps the steam, so lean cod stays moist instead of drying out. Missed tomato season? Grab a can of crushed tomatoes. Same dish, cozy all winter long.
Tomato Baked Cod in Mini Cocottes
Serves 6 in mini cocottes. Late-summer Niagara tomatoes and a splash of white wine create a delicate, buttery sauce for tender, flaky cod. Baked in individual lidded cocottes, the fish gently steams in its own juices, staying silky and moist from oven to table. An elegant, low-effort centerpiece for feeding a crowd.
What You'll Need
- Medium size pot or saucepan
- 6 Le Creuset mini cocottes
Ingredients
- 1¼ lb cod, cut into six 3 oz portions
- ½ stick butter
- 2 tbsp olive oil
- 1 medium shallot, diced
- 3 cloves garlic, finely minced
- 1 tsp chili flakes or chopped Calabrian chilies (adjust according to your spice preference)
- 1 tbsp tomato paste
- 2 cups heirloom tomatoes
- ½ cup cherry tomatoes
- 1 cup dry white wine
- Zest and juice of 1 lemon
- Handful of fresh basil, torn
- Flaky salt and pepper
- Crusty bread, to serve
Instructions
- Heat the oven to 400°F. Season the cod lightly with salt and set aside.
- Warm the olive oil and butter in a pan over medium heat. Add the shallot and cook until soft, then stir in the garlic and chili.
- Add the tomato paste and let it caramelize for a minute. Toss in the chopped heirloom tomatoes and half of the cherry tomatoes and cook until they start to slump.
- Pour in the wine and let it reduce by about half. Smash the tomatoes with the back of a spoon so they collapse into a jammy sauce. Season, then stir in the lemon zest.
- Divide the sauce between six mini cocottes or small oven-proof dishes. Nestle a piece of cod into each and scatter the remaining raw cherry tomatoes on top.
- Top each cocotte with a lid and bake for 12 minutes, until the cod is just opaque.
- Finish with basil and a squeeze of lemon. Serve straight from the pot with plenty of bread.
*Make ahead tip: You can also make this tomato sauce the day before to save time when hosting. Just gently reheat the sauce before assembling.
*Seasonal tip: This recipe focuses on fresh, in-season Niagara tomatoes, but this dish also makes for a lovely, cozy meal in the colder months. Just swap fresh tomatoes for a 28oz. can of crushed tomatoes.
