Baked Cod with Cherry Salsa
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The entire family will love this Bake Cod topped with a sweet and spicy Cherry Salsa. It is quick and easy to make, and you control the amount of spiciness. It reheats pretty well if you only need two servings, so you will be ready with leftovers the next day. It doesn’t get much better than that.
I originally created this Fresh Cherry Salsa as a dip, but knew that it would taste amazing on top of fish or chicken. I was correct, it added a punch of flavor to otherwise boring whitefish!
Ingredients needed to make this recipe:
- 4 portions of cod or any other whitefish
- Southwest seasoning – or seasoning of your choice
- fresh lemon
- fresh cherries
- green onions
- fresh cilantro leaves
- orange juice
- jalapeno
- 9 x 13 baking dish – affiliate links
- cherry pitter
- digital meat thermometer
How to make Baked Cod topped with Cherry Salsa
Combine cherries,onions, cilantro and orange juice together in a large bowl.
Cover and refrigerate until ready to use.
Preheat oven to 400 degrees.
Lay lemon slices down in a baking dish. Top with cod fillets and sprinkle with seasoning.
Bake in the oven for 10 to 15 minutes depending on thickness. Internal temperature should read 145 degrees, and fish should be opaque and flake easily with a fork.
For a crispier fish, broil for 3 to 5 minutes until the edges are browned
Remove from oven and place on a plate.
Top with cherry salsa and serve.
So much flavor!!
Recipe Tips & Tricks
- Feel free to substitute tilapia, sea bass or halibut for the cod.
- Salmon is a stronger tasting fish which may overpower the flavor of the salsa.
- Rule of thumb is to cook fish for 10 minutes per inch of thickness.
- I used Southwest Seasoning to give a slight punch of flavor to the fish that would not compete with the salsa. Substitute your favorite seasoning or simply use sea salt and black pepper.
- If cherries are unavailable, substitute strawberries, blueberries or mango.
Cod fish recipes for dinner:
Enjoy!!
Baked Cod with Cherry Salsa
Ingredients
Cherry Salsa
- 6 ounces fresh cherries pitted and chopped
- 1.5 Tablespoon green onions chopped
- 1.5 Tablespoons fresh cilantro leaves chopped
- 1 Tablespoon orange juice
- .5 jalapeno finely chopped - remove seeds and pith for less spice.
Baked Cod
- 8 lemon slices 2 lemons depending on size
- 24 ounces cod fillets 4) 6 ounce fillets
- 1 Tablespoon Southwest seasoning
Instructions
Cherry Salsa
- Combine cherries,onions, cilantro and orange juice together in a large bowl. Cover and refrigerate until ready to use.
Baked Cod
- Preheat oven to 400 degrees.
- Lay lemon slices down in a baking dish. Top with cod fillets and sprinkle with seasoning.
- Bake in the oven for 10 to 15 minutes depending on thickness. Internal temperature should read 145 degrees, and fish should be opaque and flake easily with a fork.
- For a crispier fish, broil for 3 to 5 minutes until the edges are browned.
- Remove from oven and place on a plate. Top with cherry salsa and serve.
Notes
- Feel free to substitute tilapia, sea bass or halibut for the cod.
- Salmon is a stronger tasting fish which may overpower the flavor of the salsa.
- Rule of thumb is to cook fish for 10 minutes per inch of thickness.
- I used Southwest Seasoning to give a slight punch of flavor to the fish that would not compete with the salsa. Substitute your favorite seasoning or simply use sea salt and black pepper.
- If cherries are unavailable, substitute strawberries, blueberries or mango.
