Simple Baked Cod with Tomatoes, Basil, Garlic and Lemon- a fast and easy weeknight dinner that is healthy and delicious! Keto and Gluten-free.
For many of you this week, it is the first week of school for your kids. I know how busy this week can be so I wanted to share a very quick and easy recipe that is healthy too. Simple Baked Cod with tomatoes, basil, garlic and lemon. It takes about 5-10 minutes of prep before going in the oven to bake for 15 minutes. So easy!
Here I’ve served it over black rice with a side of baked zucchini.
It is best to use thick pieces of cod for this baked cod recipe- like one inch or more – to ensure even cooking time with the tomatoes. Feel free to substitute other types of fish here too – salmon, halibut, mahi-mahi – anything at least an inch thick.
I like the ease of this recipe, just put it together and toss everything right in the baking dish. Then into the oven it goes- a very fast no-fuss recipe, perfect for back to school nights! Plus the leftovers, believe it or not, are great for up to 3 days!
Ok, I hope you enjoy this Simple Baked Cod. It is surprisingly good for how easy it is!
Give it a try and let me know what you think!
Simple Baked Cod with Tomatoes
Simple Baked Cod with Tomatoes, Basil, Garlic and Lemon- a fast and easy weeknight dinner that is healthy and delicious!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: fish, main, Keto, paleo
- Method: baked
- Cuisine: Northwest
- 3 tablespoons olive oil
- 2 cups cherry or grape tomatoes
- 1 1/4 lb cod fillets 4-6 pieces ( 1 inch thick or more) see notes
- salt, pepper and chili flakes to taste
- 1 lemon – zest (set aside) and slices
- 3 garlic cloves rough chopped
- 1/4 cup basil leaves torn
Preheat oven to 400
Pat the fish dry and place in the baking dish, and using tongs, turn to coat each side of the fish with oil. Spread out the tomato garlic mixture and nestle in the fish. Tomatoes on the sides, lemons underneath. Season all generoulsy with salt, pepper and chili flakes.
Bake for ten minutes. Give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 5 more minutes or until fish is cooked 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 wilted basil leaf.
Leftovers taste great for up to 3 days.
Feel free to sub other fish for this recipe- just make sure it is at least one inch thick – to ensure even cooking times with the tomatoes.
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