Preheat the oven to 200C/400F/gas mark 6. Place 250g (9oz) halved tomatoes at one end of a baking sheet and sprinkle with the chopped garlic clove and ¼ teaspoon thyme. Drizzle over 1 teaspoon olive oil and season with salt and pepper. Roast in the oven for 15 minutes.
Place the cod fillets on a large square of baking parchment Sprinkle over the remaining thyme and olive oil. Add a squeeze of lemon then fold up to enclose the fish.
Remove the tomatoes from the oven and place the fish at the other end of the baking sheet. Return to the oven for a further 10 minutes.
Check the fish is cooked, it will flake easily when done and pop back for another minute or two if required. When the fish is warm transfer to serving plates and keep warm.
Tip the tomatoes into a small bowl and mash lightly with a fork. Add and juices from the fish and stir to combine. Spoon on chunky tomato sauce top of the cod and serve immediately with vegetables of your choice.
Notes
Nutrition information is calculated usingan online nutrition database - is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)Cook's Tips
I use baby plum tomatoes as they tend to have lots of flavour, a simple dish like this relies on good ingredients. You can use regular cherry tomatoes so long as they have a some flavour.
You could also use dried oregano in place of thyme. or swap for fresh basil or snipped chives.
Use any white fish.
You can easily double up just use a larger baking sheet or bake on two sheets.
If you prefer you can cook the fish directly on the tray with the tomatoes (lightly oil first) but I find cooking the fish in a parcel helps keep the fishy smells contained and the fish moist.