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Savory Baked Cod

Savory Baked Cod


"Ban bland-tasting cod! This savory cod dish gets just the right amount of acid zing from the tomatoes. Healthy and satisfying."
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55 m servings 705 cals
Serving size has been adjusted!
Original recipe yields 2 servings


  • Calories:
  • 705 kcal
  • 35%
  • Fat:
  • 27.1 g
  • 42%
  • Carbs:
  • 70g
  • 23%
  • Protein:
  • 47.7 g
  • 95%
  • Cholesterol:
  • 114 mg
  • 38%
  • Sodium:
  • 1945 mg
  • 78%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring a pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain.
  2. Preheat oven to 425 degrees F (220 degrees C). Grease a 13x9-inch baking dish with some of the butter.
  3. Stir tomatoes, cream of celery soup, and capers together in the prepared dish.
  4. Bake tomato mixture in preheated oven for 10 minutes. Stir orzo into the tomato mixture.
  5. Melt remaining butter with olive oil in a skillet over medium-high heat. Season cod with salt and pepper; fry in the butter mixture until browned, about 90 seconds per side. Transfer browned cod to the baking dish. Pour any drippings from the skillet over the cod fillets. Sprinkle Cheddar cheese over the cod.
  6. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes.


  • Cook's Note:
  • Oven cooking time of the fish will vary according to thickness

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Read all reviews 13
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This is great. I followed the other reviewer's advice and added some crushed red papper, and the little bit of heat was a nice touch. Next time I will add more cheese over the top of the dish....

Wasn't sure about the cheese on Cod but it worked! The Orzo could use more salt maybe even a bit of chili pepper flakes.. a little bland for my liking buy Connie, my wife, first this out of her...

It was the bomb! I made as directed but added jalapeños and Italian cheese. Next time I make this I will add a layer of fresh spinach and a layer of sliced fresh mushrooms before adding the co...

no changes - yes I will make it again. delicious

This was a very good recipe. I used a quart of tomatoes I had canned this summer, added hot pepper flakes, and put a layer of fresh spinach and then Italian cheese. I will make again, but will u...

I tried this tonight and all family members liked it. I added broccoli to the final three minutes of cooking orzo. I also threw in some whole cherry tomatoes. Tasty complete and quick meal. A ni...

Delicious! I made a few substitutions based on other comments and what I had available in my kitchen -- no capers, subbed cream of mushroom soup for cream of celery, added chopped celery and ch...

I always tweek anything I make whether new or old. This recipe was a good foundation for what I made. I didn't have cream of celry soup but I did have cream of mushroom soup and heavy cream. ...

Delicious dish. The stewed tomatoes I could find were sliced instead of diced, so it didn't look quite like the screenshot but still wonderful. Never had capers before and the only ones I could ...

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