This easy Baked Cod recipe is bursting with flavor! Tender, flaky cod roasts with juicy tomatoes, garlic, lemon, and fresh basil, creating a delicious Mediterranean-inspired sauce right in the baking dish. Just 10 minutes of hands-on time and perfect for busy weeknights. Video included!
Sometimes the simplest recipes are the most delicious, and this Baked Cod is a perfect example. Sweet cherry tomatoes burst in the oven with garlic, shallots, olive oil, and lemon, creating a luscious, flavorful sauce for the tender, flaky fish. A handful of fresh basil brings everything to life.
As a chef and former caterer, I’ve always loved recipes that deliver big flavor with minimal effort. This is one of those dependable weeknight dinners I come back to again and again. The oven does most of the work, and everything comes together in one baking dish in under 30 minutes.
Bought some fresh Alaskan cod at Pike Place Market and used this recipe. Super easy and so yummy! My husband said, 'Let's definitely make this again!' Now that's a terrific endorsement!!!
Why you’ll love this Baked Cod Recipe!
Big flavor, simple ingredients. Sweet tomatoes, garlic, lemon, and basil create a fragrant, flavorful sauce with very little effort. Sometimes the simplest ingredients really are magic together!
Quick and easy. With just 10 minutes of hands-on time, this one-pan dinner is perfect for busy weeknights.
Tender, flaky fish. Roasting the tomatoes first creates a juicy, flavorful base that helps keep the cod moist as it bakes.
Healthy and versatile. Naturally gluten-free, light yet satisfying, and delicious served over rice, polenta, or alongside roasted vegetables.
Baked Cod Ingredients
- Cod: Look for thick, evenly sized fillets, preferably at least 1 inch thick. Fresh or thawed frozen cod works beautifully. Substitute halibut, sea bass, or another firm white fish. Opt for wild cod vs. farmed.
- Cherry tomatoes: Sweet cherry or grape tomatoes burst in the oven, creating a delicious, juicy sauce for the fish.
- Shallot and garlic: Add savory depth and aromatic flavor to the roasted tomatoes.
- Extra virgin olive oil: Adds richness and helps create a luscious, flavorful pan sauce.
- Sherry vinegar: A splash of acidity balances the sweetness of the tomatoes. Red wine vinegar works well, too.
- Fresh lemon: Lemon slices roast alongside the tomatoes, while fresh zest and juice brighten the finished dish.
- Fresh basil: Adds a fragrant, summery finish. Stir it in at the end to preserve its fresh flavor.
- Salt and black pepper: Essential for bringing all the flavors together.
- Aleppo chili flakes: Optional, for a subtle, fruity heat. Substitute red pepper flakes for a spicier kick.
How to Bake Cod
Preheat oven to 425F. (See note to lower oven temp to 400F)
Step one: Bake the tomatoes. (The tomatoes need more time than the fish, and roasting them first helps develop the sauce without overcooking the cod.) Pour olive oil and vinegar into a 9×13 inch baking dish. Sprinkle the shallots and garlic into the dish, then add the tomatoes, salt, pepper, and lemon slices. Toss the tomato mixture together. Bake for 10 minutes, then give the pan a good shake.
Step two: Prep the fish. While the tomatoes bake, pat the fish dry, brush with a little olive oil, and season with kosher salt, pepper, and Aleppo chili flakes (if using).
Step three: Bake the fish. Nestle the fish in the baking dish, between the tomatoes. Lower heat to 400F. Bake for 8-10 minutes, then give the pan a good shake, jostling the tomatoes a bit. Scatter with lemon zest. Bake 2-3 more minutes or until the fish is cooked through to your liking (135-145F).
Step four: Add the Basil. Remove the pan from the oven and add the torn basil leaves. Toss with the tomatoes, letting it wilt. Then garnish each piece of cod with some of the basil.
Serve immediately, making sure to spoon up some of the delicious juices to drizzle over top! Add a squeeze of fresh lemon juice if you’d like, or garnish with fresh herbs, like parsley.
Chef’s Tips
- Choose thick cod fillets. Look for fillets at least 1 inch thick so the fish stays tender and juicy while the tomatoes finish roasting. Thinner fillets will cook faster.
- Thaw frozen cod completely. Frozen cod works beautifully here! Thaw overnight in the refrigerator, drain any excess liquid, and pat dry before seasoning.
- Roast the tomatoes first. Giving the tomatoes a head start allows them to soften, burst, and release their sweet juices before the fish goes into the oven.
- Don’t overcook the fish. Cod is lean and can dry out quickly. Check the thickest part with an instant-read thermometer and cook to 145°F. The fish should be opaque and flake easily.
- Add the basil at the end. Stirring fresh basil into the hot tomatoes after baking preserves its lovely aroma and fresh flavor.
- Save those pan juices! Spoon the garlicky tomato juices over the fish when serving. They’re especially delicious over rice, polenta, or crusty bread.
Make Ahead and Storage
Make ahead: The tomato mixture can be assembled several hours ahead and refrigerated until ready to roast. For the best texture, add the cod just before baking.
To store: Refrigerate leftover baked cod and tomatoes in an airtight container for up to 3 days.
To reheat: Gently warm in a covered baking dish at 300°F until heated through. Add a splash of water or broth if needed to keep the fish moist. Avoid overheating, which can make cod dry and tough.
To freeze: Cooked cod can be frozen for up to 2 months, although the fish and tomatoes are best enjoyed fresh. Thaw overnight in the refrigerator before reheating.
What to Serve with Baked Cod
Serve the Baked Cod with black rice, creamy polenta, risotto, cauliflower rice, with a side of grilled veggies, or this Baked Zucchini with Garlicky Parmesan Breadcrumbs.
This is one of my favorite seafood recipes because it is so simple and easy! Give it a try and let us know what you think; I sincerely appreciate your comments and rating. xoxo Sylvia
More Favorite Cod Recipes!
Love fish? Explore our collection of fish recipes. Or try our favorite easy Branzino recipe– or Lobster Rolls!
Watch How to Bake Cod
Easy Baked Cod Recipe
- Prep Time: 10
- Cook Time: 15
- Total Time: 25 minutes
- Yield: 4 1x
- Category: 30 minute Dinner, easy dinner, fish, fish recipe, healthy dinner idea, Main, sheet pan dinner, weeknight dinner
- Method: Baked
- Cuisine: American
- Diet: Dairy-Free, Gluten Free, Keto, Low-Carb, Paleo, Pescatarian
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 leaves, torn
- Serve over Black Rice Pilaf , or Everyday Quinoa, Creamy polenta, Smashed Potatoes or Mashed Potatoes
Instructions
- Preheat oven to 425F
- Bake the tomatoes first. Pour 3 tablespoons olive oil and vinegar into a 9 x13 inch baking dish. Scatter with the shallots and garlic, tomatoes, salt, pepper, and lemon slices, and toss. Bake for 10 minutes. Give the tomatoes a good shake.
- Prep the fish. While the tomatoes are baking, pat the fish dry, brush with a little olive oil, and sprinkle with salt, pepper, and Aleppo chili flakes.
- Bake the fish. 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 the fish is cooked through to your liking (135-145F).
- Add basil. When done, add the torn basil leaves and toss 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!
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.
Leftovers will keep up to 3 days in an airtight container in the refrigerator.
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
Baked Cod FAQs
Cod has a mild flavor, so it pairs well with a variety of seasonings. Season simply with kosher salt, black pepper, garlic and lemon, or try different spice blends!
For cod fillets that are about 1 inch thick, bake at 400°F (204°C) for 8-10 minutes, then shake the pan and bake for an additional 2-3 minutes until the fish is golden and flakes easily with a fork. The internal temperature should reach 135-140°F for optimal doneness.
Tough baked cod often results from overcooking. Cod is a lean fish and can dry out quickly. To prevent this, brush with olive oil, avoid cooking it at high temperatures and monitor the internal temperature closely. Using a thermometer is the most accurate way to ensure it’s cooked perfectly
Yes! Thaw completely, drain, and pat dry to prevent excess water from diluting the tomato sauce.
It was excellent. I cooked only 10 ounces of fish, but made the sauce according to the full recipe. I served the fish atop the lemon slices and a few tomatoes on the side of the fish. Well received on my end. Had enuf sauce for a dip or two of a French Batard.
Great to hear Marc!
Bought some fresh Alaskan cod at Pike Place Market and used this recipe. Super easy and so yummy! My husband said, “Let’s definitely make this again!” Now that’s a terrific endorsement!!!
Great to hear Candice!
Wonderful dish! And sooo easy. I didn’t have basil so tore up some spinach leaves and baked with the fish. Yummy yummy. Paired with mashed potatoes and peas. Husband loved it. 🥰
Wonderful Lorna!
Absolutely delicious! I made it with a side of butternut squash farro and red dandelion greens. The sauce is incredible, I practically licked the plate clean 🙂
Sounds delicious Kara!
So tender and tasty! I used cod tenderloins, which took longer to cook, but were excellent nevertheless. I had medium sized tomatoes on hand, so I sliced those in place of cherry tomatoes, which worked well. It paired well with your Farro Salad with Kale and Pomegranate.
Sounds great! Thanks for the review Karen, always helpful!
I made this dish as was written and it was delicious. My husband isn’t a huge fish fan but said he liked this recipe. I will be making this again.
Great to hear Eileen!
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!
Can you share your couscous recipe?
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!