Baked Sun Dried Tomato Cod with Shallots, Mushrooms, & Fresh Basil


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  • 1-cup Bella Sun Luci California Sun Dried Tomato Halves, chopped 1-cup shallots, peeled & chopped
  • 1.5 cups Baby Bella mushrooms, cleaned & roughly chopped
  • (4) 6oz fresh or frozen cod fillets (thawed if frozen)
  • 1⁄4 cup Bella Sun Luci Extra Virgin Olive Oil, plus more for brushing on cod 
  • 1⁄4 cup white balsamic vinegar
  • 2 tablespoons freshly squeezed lemon juice
  • 1⁄2 teaspoon kosher salt
  • 1⁄2 teaspoon freshly ground black pepper 4-lemon wedges
  • 8 fresh basil leaves, julienne cut, for garnish Crusty bread for dipping, optional


  • Preheat oven to 500 degrees.
  • Add chopped sun dried tomatoes, shallots & mushrooms to a medium-mixing bowl.
  • Add vinegar & lemon juice; stir. 
  • Add olive oil, salt & pepper. 
  • Stir to combine.
  • Tear off 8 sheets parchment paper, each about 12” long. 
  • Place one piece of cod in center of each parchment sheet. 
  • Brush each piece of cod with olive oil then evenly spoon sun dried tomato mixture over each piece of cod. 
  • Pull the vertical side of foil up to the center, crimp the edges closed and fold over cod. 
  • Place each of the sealed packets onto another sheet of parchment and seal. 
  • Place cod packets on a baking sheet in the oven. 
  • Allow cod to cook 3-5 minutes, depending on thickness of cod. 
  • Use a metal spatula to flip each packet, and then cook on other side for another 3-5 minutes (cooked cod should be white and flake easily with a fork). 
  • Garnish tops of cooked cod with fresh basil and serve with lemon wedges & crusty bread for dipping. 
  • Serve immediately.

Serves 4.

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