This delicious baked cod recipe couldn’t be any easier! It is surprisingly simple yet utterly delicious—made with burst tomatoes, basil, garlic, and lemon, it requires 10 minutes of hands-on time before baking in the oven. A low-carb dinner with a video.
I can’t tell you how delicious this is; you’ll just have to trust me. Simple ingredients with synergistic flavors—my favorite type of meal in under 30 minutes. As a chef and caterer, I’ve come to appreciate quick, easy meals made with simple ingredients. When they work, they are magic! And this baked cod recipe is no exception.
Here I’ve served the Baked Cod over black rice pilaf with a side of baked zucchini. A healthy nutritious dinner the whole family will love!
Baked Cod Video
Baked Cod Recipe Ingredients:
- Wild Cod (or substitute other white fish) – opt for wild ocean fish, for the cleanest flavor and more nutrients. Look for Alaskan Cod, or True Cod or Atlantic Cod at least an inch thick, to ensure even cooking time with the tomatoes. Frozen cod will also work, just make sure to thaw it first and pat dry.
- Extra virgin olive oil – gives delicious richness to the dish.
- Vinegar- sherry vinegar or red wine vinegar
- Tomatoes- fresh summer tomatoes work best here- cherry or grape tomatoes
- Shallot and Fresh Garlic Cloves– add punchy flavor.
- Fresh Lemons
- Fresh basil leaves– perfectly pair with the tomatoes, basil, garlic and lemon
- Seasoning- Salt and black pepper, optional chili flakes.
baked cod Instructions
- Place tomatoes in a baking dish, drizzle with olive oil, add garlic and shallots and season with salt and pepper. Bake until tomatoes start to burst, about 10 minutes.
- Season the fish, nestle it into the baking dish, drizzle with olive oil, and continue baking until cooked through, 8-10 minutes.
- Sprinkle with the lemon zest and basil leaves.
Serving Suggestions
Serve the Baked Cod with black rice, creamy polenta , risotto or with a side of grilled veggies or this Baked Zucchini with Garlicky Parmesan Breadcrumbs.
Storage
Leftover cod will keep in an airtight container for up to 3 days in the refrigerator.
More Favorite Cod Recipes!
- Seared Black Cod with Meyer Lemon Risotto
- Poached Cod in Lemongrass Broth with Baby Spinach
- Baked Cod with Asparagus, Lemon, Garlic & Thyme
- Miso Black Cod
- Baked Zucchini with Garlicky Parmesan Breadcrumbs
- 20 Simple Healthy Fish & Seafood Recipes
- Fast and Healthy Weeknight Dinners
I know you’ll love this one- it is surprisingly good for how easy it is! Give it a try and let me know what you think!
xoxo
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Baked Cod Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: fish, main, Keto, paleo
- Method: baked
- Cuisine: Northwest
- Diet: Gluten Free
Description
This delicious baked cod recipe features burst tomatoes, basil, garlic, and lemon. It can be made in 30 minutes flat—fast and easy!
Ingredients
- 3 tablespoons extra virgin olive oil, more for brushing
- 1 tablespoon red wine vinegar, or sherry vinegar
- 1 shallot, sliced
- 4 garlic cloves, rough chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cups cherry or grape tomatoes ( mixed colors are nice here)
- 1 lemon – zest (set aside) and lemon slices
- 1– 1 1/4 lb cod fillets 4-6 pieces ( thicker pieces work best here -1 inch thick or more) see notes
- salt, pepper and Aleppo chili flakes to taste
- 1/4 cup basil leave,s torn
Serve over Black Rice Pilaf , or Everyday Quinoa, Creamy polenta, Smashed Potatoes or Mashed Potatoes
Instructions
- Preheat oven to 425F
- Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish. Scatter the shallots and garlic. Add the tomatoes, salt, pepper and lemon slices and toss. Roast 10 minutes. Give the tomatoes a good shake.
- While tomatoes are roasting, pat the fish dry and brush with a little olive oil and sprinkle with salt and pepper and Aleppo chili flakes. Nestle the fish in the baking dish, between the tomatoes.
- Lower heat to 400F.
- Bake the fish for 8-10 minutes then give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 3-4 more minutes or until fish is cooked through to your liking.
- When done, add the torn basil leaves, tossing them with the warm tomatoes with tongs so the basil wilts slightly. Then garnish each piece of fish with a few wilted basil leaves.
- Serve immediately!
- Leftovers taste great for up to 3 days.
Notes
Serve with Black Rice Pilaf , or Everyday Quinoa, Creamy polenta, Smashed Potatoes or Mashed Potatoes
Feel free to sub other white fish for this recipe- just make sure it is at least one inch thick – to ensure even cooking times with the tomatoes.
Nutrition
- Serving Size: 4 ounce piece with ¼ of the tomatoes
- Calories: 204
- Sugar: 2.5 g
- Sodium: 356.9 mg
- Fat: 11.5 g
- Saturated Fat: 1.7 g
- Carbohydrates: 4.5 g
- Fiber: 1.3 g
- Protein: 21.2 g
- Cholesterol: 48.7 mg
This was very good and easy! I didn’t have red wine vinegar so I subbed Balsamic and it tasted great! Served over wild rice and think it might be even better over pasta next time. I’ll definitely be returning to this recipe.
So glad it worked out for you!
I think this is my new favorite cooking website! I’ve used three of Sylvia’s recipes so far and they’ve all been homeruns. Tonight, I used Halibut for this recipe and it was super yummy with flavors that were really well balanced. Simple and delish!
So glad you are enjoying Sara! We really appreciate the review. 🙂
Friend served this using fresh ling cod. Phenomenal flavors, with mop-able sauce. Very easy to prepare. I will add to my rotation.
Glad you enjoyed!
Loved this one!
Easy to prepare, and mouth-watering to eat; a most enjoyable meal thanks! I replaced the Cod with Hoki (NZ doesn’t have Cod!), but the results were still very pleasing! Thanks for the recipe!
Great to hear Lance!
Wowza, super delicious! I love how the tomatoes turn almost jammy – or at least they did for me. Their concentrated flavor is so yummy in this recipe!! I could not shovel this in my mouth fast enough – had to remind myself to slow down and chew! Didn’t have any basil on hand this time & it was already terrific. But will definitely add basil next time!
So great to hear Faith!
Really simple to make and super tasty! I roasted everything together at the same time.
Perfect Faizel! Fish didn’t overcook?
Fish turned out perfect – I actually used pickerel for this. Based on original recipe suggesting to roast the tomatoes with the shallots and garlic first and then to add the fish, I opted for putting it all in the oven at the same time at 400F
Great, thanks Faizel!
Such a delicious meal and so easy. I did not have uniform pieces of cod (Trader Joes’s) so I did try to fold pieces in half to equal the thickest piece I had. Next time, I’ll buy uniform pieces. I served this fish with fresh green beans and pearl couscous, sauteed with small chopped red pepper and garlic and cooked in vegetable stock. I added baby arugula and spinach at the end of the cooking time of the couscous. This meal was light and tasty!! I will definitely make this again. Thanks for another easy favorite!!
Great to hear Cheriede!
So light but full of flavor!! Will save this recipe and share for sure!!!!
Awesome and great to hear!
Delicious except there was a little bitterness. I am wondering if this came from the lemon rind and/or zest. Anybody have the same experience ? I’ll try it again without rinds and zest and see, as none of the other ingredients are bitter. Unless the basil reacted with the sauce and was bitter..
Hey Barbara- I wonder if it could have been your olive oil? Taste it and see?
The 2nd time I made this it was bitter, but it wasn’t the first time. Not sure why. Tasted the olive oil, and it’s not that. Could it be my lemons? I followed the lemon measurements. They seemed fresh?
This is the 3rd recipe on your site that I’ve made and I love them all. This was so simple and easy and tasted, light fresh and delicious. I did add a little bit of butter, just because I like the flavor. I served with wild rice. Husband and I commented how delicious this was and how it will become a regular recipe of ours. Thanks again Sylvia!
Perfect Leslie!
I just made this yesterday! This is what I call a “day 2 dish.” At first, all the lovely flavors didn’t pop. After a night in the fridge for the flavors to meld, it is divine!
Thanks so much!
I can see how this would be the case based on similar recipes I’ve made and rehearse. But did you find that the fish dried out upon reheating ?
Hi! I made this today! On this hot summer day, I followed the recipe except I did it on a cast iron pan over the BBQ grill. Turned out great.. will definitely put down as a fav and quick go-to dinner! Thank you
Love that you did it on a grill- great idea!
Hi Sylvia, I made this wonderful recipe and was a home run, my italian husband
love you…hahaha….I alterated a little bit ,I add slices preserved lemon because that the only I have for now, next time I will respect your recipe..
Many thanks beautiful Sylvia…ahhh..I already suscribed.
Kisses
Thanks Milena- I love that you adapted this to what you had on hand! xo
This was delicious!! I added some fresh cherry tomatoes (cut in half) to the plates just before serving, together with the almonds and parsley. Unable to find any black rice, I opted for red rice and prepared it as described in your ‘forbidden black rice pilaf’ recipe. What a great combination!
Thanks! This is a keeper 🙂
Great to hear Ineke! Thanks so much!
Hello,
If I just want to make 2 pieces should they be 4oz 1 inch thick pieces or 6oz?
Thank you in advance.
Either would work!
Lovely easy very fresh tasting recipe, any one could do this and enjoy.
Thanks so much Ellen!
My favorite recipe. I’ve made it with Cod, Salmon, Grouper, Cortina. All excellent. I sometimes use Paul Perdommes Blackened Redfish Magic for a little change.
Great to hear Lisa!
So easy, inexpensive and delicious! I modified a bit to match what I had on hand. Saved leftover tomatoes, lemon slices and sauce to use with an aglio e olio pasta later this week (fish was gone gone gone) and I’m quite optimistic that it will turn out amazing! So next up is aglio e olio e leftover cod sauce 🤣. Pics: https://www.instagram.com/p/CZa8MRfrd8S/
Thanks Mike! Glad you enjoyed this!