Baked Cod with Cherry Tomatoes (Printable)

Tender baked cod topped with a fresh cherry tomato sauce bursting with herbs and garlic.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5.3–6.3 oz each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Cherry Tomato Sauce

04 - 2 cups cherry tomatoes, halved (10.6 oz)
05 - 2 tablespoons olive oil
06 - 3 garlic cloves, finely chopped
07 - 1 small shallot, finely diced
08 - 1 tablespoon capers, drained (optional)
09 - 1/4 cup dry white wine or fish stock (2 fl oz)
10 - 1 teaspoon lemon zest
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 tablespoons fresh basil, chopped
13 - 1 tablespoon fresh parsley, chopped

# Directions:

01 - Preheat oven to 400°F.
02 - Pat cod fillets dry with paper towels and season both sides with salt and pepper.
03 - Place cod fillets in a lightly oiled baking dish and drizzle 1 tablespoon olive oil over them.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat and sauté shallot until translucent, about 2 minutes.
05 - Add chopped garlic and cook for 30 seconds, stirring continuously to prevent burning.
06 - Add halved cherry tomatoes and cook for 3 to 4 minutes until they soften and release juices.
07 - Stir in capers if using, white wine or fish stock, lemon zest, and lemon juice. Simmer for another 3 to 4 minutes until slightly reduced.
08 - Remove from heat and stir in chopped basil and parsley.
09 - Spoon the cherry tomato sauce evenly over the cod fillets in the baking dish.
10 - Bake in preheated oven for 15 to 18 minutes, or until the cod flakes easily with a fork.
11 - Serve immediately, optionally garnished with additional fresh herbs.

# Cooking Tips:

01 -
  • The cod stays impossibly tender and flaky, never dry or rubbery, because the tomato sauce keeps everything moist as it bakes.
  • Those cherry tomatoes burst into a bright, naturally sweet sauce that makes you feel like you're eating something both elegant and effortless.
  • It's gluten-free, low-carb, and genuinely healthy, so you can serve it guilt-free and actually enjoy every bite.
02 -
  • The biggest mistake is patting the fish dry carelessly; wet fish won't brown and will steam instead, so use paper towels and really dry those fillets.
  • Don't add the fresh herbs to the hot sauce until you're ready to use it, or they'll blacken and taste like hay instead of bright and peppery.
  • Check your fish by flaking it gently with a fork before the time is up; every oven is different, and overcooked fish tastes like cardboard.
03 -
  • Bring the fish to room temperature for about 10 minutes before baking so it cooks evenly all the way through.
  • The zest of the lemon matters more than you'd think; it adds an aroma and brightness that the juice alone can't deliver, so don't skip it.

Go Back