clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Baked Cod on a bed of zucchini risotto topped with oven roasted tomato jam and tomato oil drizzled around the plate

Baked Cod with Zucchini Risotto

  • Author: Chad Kelley
  • Total Time: 1 hour
  • Yield: 4 1x


Such a simple and refreshing main course. Perfect on a sunny day with a glass of Sauvignon Blanc or a citrusy Chardonnay.


  • 4 x 6oz Portions of Cod. Either True Cod, Ling Cod or Black Cod
  • Lemon Zest, finely grated or minced
  • Olive Oil
  • Fine Sea Salt
  • 1 Cup Arborio Rice
  • 4 Cups Water
  • 1/4 White Onion, minced
  • 1 Tbl Garlic, Minced
  • 1 large Zucchini, diced
  • 1 oz Fresh Basil, chiffonade or hand torn
  • 1 Tbl Grated Parmesan
  • Lemon Juice to taste
  • Oven Roasted Tomatoes


  1. Season the cod filets with the fine sea salt, lemon zest and a light drizzle of olive oil. Let them rest at room temperature while preparing the risotto.
  2. For the risotto, “cheaters risotto” boil 4 cups of water.
  3. Once at a boil, add the arborio rice and set a timer for 8 minutes. Boil the rice, stirring occasionally.
  4. With a colander set inside a large bowl, strain the rice so that you are able to save the water.
  5. If you are not using the rice right away then transfer to a baking sheet and cool it in the refrigerator.
  6. In a large 12″ saute pan, add 1 Tbl of olive oil and let it heat up over medium heat for 1 minute.
  7. Add the minced onion and season with a touch of sea salt. Stir to coat with the oil. Sweat the onions until translucent. If you notice you are starting to get some color to the onions then turn down the heat and continue cooking on low. You want the onions to become sweat and almost dissolve into the risotto once you add it.
  8. Once translucent, add the squash and cook for another 2 minutes.
  9. Add the minced garlic and stir into the zucchini. Making sure not to toast the garlic or the onions.
  10. Next add 1/2 of the water that you saved from boiling the rice with the cooked arborio rice.
  11. Stir with a wooden spoon over medium heat for 1-2 minutes or until it becomes thick. Taste the rice, checking for doneness. If the rice is done to your tasting, add the parmesan cheese, lemon juice and a little more of the reserved water. The risotto should be creamy and soft, not thick and dense. Once the consistency is to your liking, fold in the fresh basil and turn off the heat.
  12. For the tomato mixture I use my oven roasted tomatoes that I keep in the fridge. You can find the recipe here. I put them into a mini-prep food processor and pulse with a little olive oil.  It will not emulsify but it will help turn the oil red and give it some extra flavors. Spoon small amounts of this on top of the finished baked cod.
  13. Bake the cod at 425º for about 15 minutes. I do not look for an internal temperature as much as it is a feel. When gently pressed, does the fish want to give way or does it still have a little resistance? When it barely has any resistance left is when you want to pull it from the oven.


You can easily substitute the Cod for Alaskan Halibut or Salmon.

  • Prep Time: 30
  • Cook Time: 30
  • Category: Seafood
  • Method: Roasting
  • Cuisine: Healthy

Keywords: Cod Recipes, Ling Cod Recipes, Seafood Recipes, Healthy Recipes

Recipe Card powered byTasty Recipes