Baked Cod with Cherry Tomatoes

My sister called me up one Tuesday evening, frustrated because she'd promised her new boyfriend a home-cooked dinner but felt completely out of her depth with fish. I walked her through this recipe over the phone, and twenty minutes later she texted me a photo of golden-brown cod with cherry tomatoes glistening under the oven light. She sounded so proud. That's when I realized how forgiving this dish really is, how it transforms a few simple ingredients into something that tastes like you've spent hours in the kitchen.

I made this for my parents last spring when they were visiting, and my dad, who usually just moves food around his plate, cleaned every last bite. My mom asked for the recipe immediately. Since then, it's become the dish I reach for when I want to impress someone without the stress, when I want dinner on the table before dark, when I want to prove that simple food made with intention tastes better than anything complicated.

Ingredients

• Cod fillets (4, about 150–180 g each): Look for fillets that smell like the ocean, not fishy, and are roughly the same thickness so they bake evenly; ask the fishmonger if you're unsure.
• Olive oil (3 tablespoons total): Use good olive oil here because it matters; the sauce depends on its flavor to shine.
• Salt and freshly ground black pepper: Don't skip the freshly ground black pepper, it makes a genuine difference in brightness.
• Cherry tomatoes (2 cups, halved): Use tomatoes that are ripe and slightly soft, not hard or mealy; they'll collapse into a proper sauce instead of staying whole.
• Garlic cloves (3, finely chopped): Mince these by hand or with a microplane; pre-minced garlic turns bitter when cooked.
• Shallot (1 small, finely diced): The shallot adds a whisper of sweetness that balances the brightness of the tomatoes and lemon.
• Capers (1 tablespoon, drained): These are optional but they add a briny punch that makes people ask what the secret ingredient is.
• Dry white wine (1/4 cup) or fish stock: The wine deglazes the pan and adds depth; use something you'd actually drink.
• Lemon zest and juice (1 teaspoon zest, 2 tablespoons juice): The zest goes in early so it perfumes the whole sauce; the juice goes in at the end to keep it bright and fresh.
• Fresh basil and parsley (2 tablespoons each, chopped): Add these right before serving or they'll turn dark and lose their peppery snap.

Instructions

Get your oven ready and prep the fish:

Turn the oven to 400°F and let it come to temperature. Pat the cod fillets completely dry with paper towels because moisture is the enemy of a golden exterior. Season them generously on both sides with salt and pepper, then lay them in a lightly oiled baking dish in a single layer.

Build the foundation of flavor:

Heat olive oil in a large skillet over medium heat, then sauté the diced shallot for about 2 minutes until it turns translucent and soft. Add the minced garlic and stir constantly for just 30 seconds, watching it carefully so it doesn't brown and turn bitter.

Coax the tomatoes into sauce:

Add the halved cherry tomatoes to the pan and let them cook for 3 to 4 minutes, stirring occasionally, until they soften and begin releasing their juice. You'll know it's working when you see the liquid pooling in the pan.

Add brightness and depth:

Pour in the white wine, add the capers if you're using them, then stir in the lemon zest. Let everything simmer together for 3 to 4 minutes so the flavors marry and the sauce reduces slightly. Then remove from heat and stir in the fresh basil and parsley, tasting as you go.

Bring it all together:

Spoon the warm tomato sauce evenly over the cod fillets, making sure each one gets a good amount of tomatoes and juice. The sauce will protect the fish and keep it moist.

Let the oven do the work:

Slide the baking dish into the oven for 15 to 18 minutes, until the cod flakes easily with a fork and looks just opaque. You want it tender, not firm, so don't over-bake it.

Save

My friend Elena told me that watching the cherry tomatoes burst open in the skillet made her remember summers at her grandmother's house, standing on a kitchen stool watching her grandmother cook. Food carries those moments, I think. This dish isn't just dinner; it's a small ritual of care.

Pairing and Serving

Serve this hot while the sauce is still vibrant and the fish is flaky. A simple green salad dressed with lemon vinaigrette on the side lets the fish be the star, or pile it onto roasted potatoes to soak up every drop of sauce. A chilled glass of Sauvignon Blanc or Pinot Grigio makes the whole meal feel intentional, even if you threw it together on a Wednesday.

Variations to Try

This sauce adapts beautifully if you want to play around with it. Swap the fresh basil for dill or tarragon and suddenly it tastes French. Add a pinch of red pepper flakes if you want a little heat, or a handful of Kalamata olives instead of capers for a deeper, earthier note. Even the fish is flexible; halibut, sea bass, or thick slices of haddock will all work the same way.

Make It Your Own

Once you understand how this works, you'll find yourself making it again and again, each time remembering to add a little extra lemon, or using the herbs you have on hand, or choosing fish based on what looked best at the market that day. That's when cooking stops feeling like following instructions and starts feeling like creativity.

• Buy your fish the same day you plan to cook it, and ask the fishmonger what looks best.
• If cherry tomatoes aren't in season, use canned ones and drain them well; they're more reliable than sad fresh ones.
• You can make the tomato sauce ahead of time and reheat it gently while the fish bakes, which gives you more control in the kitchen.

Save

This is the kind of recipe that sits quietly in your back pocket, ready for whenever you need something that tastes like it took effort but didn't feel like a chore. Make it this week.

Recipe FAQ

→ How to ensure cod stays tender when baking?

Pat the cod dry and avoid overcooking by baking just until it flakes easily with a fork, usually 15-18 minutes at 400°F (200°C).

→ Can I use other fish instead of cod?

Yes, flaky white fish like haddock or pollock can be substituted while maintaining a similar texture and flavor.

→ What gives the tomato sauce its bright flavor?

The combination of fresh cherry tomatoes, garlic, lemon zest and juice, and fresh herbs like basil and parsley adds fresh, vibrant notes.

→ Is capers optional in the tomato sauce?

Capers add a briny depth but can be omitted or replaced if preferred without losing the sauce's overall character.

→ What side dishes pair well with this dish?

Steamed rice, roasted potatoes, or a simple green salad complement the light, herbaceous flavors beautifully.