08/21/2026
This is one of those fish recipes that just feels like summer. Fresh tomatoes, red pepper, garlic, lots of herbs and lemon all blended together and spooned over cod, then everything goes into the oven together. So fresh, so flavorful and honestly such an easy way to make a simple piece of fish really good.
Summer Garden Cod
Ingredients
For the sauce
1 red bell pepper, roughly chopped
½ green bell pepper, roughly chopped
½ small red onion
2 ripe tomatoes, or 1 cup cherry tomatoes
4 garlic cloves
½ cup fresh parsley
½ cup fresh cilantro
⅓ cup olive oil
Juice of 1 lemon
Zest of ½ lemon
1 tsp sweet paprika Pereg Gourmet Natural Foods
½ tsp cumin
½ tsp dried oregano
1 tsp kosher salt
Black pepper
For the fish
2½–3 lb cod, cut into portions
Cherry tomatoes on the vine
1 lemon, sliced
Several whole garlic cloves
Fresh parsley
Olive oil
Salt
Directions
Add the red pepper, green pepper, red onion, tomatoes, garlic, parsley and cilantro to a food processor. Add the olive oil, lemon juice and zest, paprika, cumin, oregano, salt and black pepper.
Pulse until everything is finely chopped and saucy, but don’t blend it smooth. You want to keep that chunky, almost salsa-like texture.
Arrange the cod on a sheet pan and season lightly with salt. Spoon the sauce generously over each piece. Tuck in the cherry tomatoes, lemon slices and whole garlic cloves, add some fresh parsley and finish with a drizzle of olive oil.
Bake at 400°F for 15–20 minutes, depending on the thickness of your fish, until the cod is opaque and flakes easily.
WesternKosher SummerGardenCod CodRecipe KosherCooking ShabbatDinner
