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.

baking dish with baked cod with burst tomatoes, lemon zest, and wilted basil.

Why You’ll Love This

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. I can’t tell you how excited I get when the simplest recipes turn out much better than the sum of their parts.

Simple ingredients with synergistic flavors—my favorite type of meal in under 30 minutes.

Baked Cod Recipe Ingredients

  • Wild Cod: Or you can substitute with another type of white fish fillet, like halibut, or you could try this with salmon. Opt for wild ocean fish for the cleanest flavors and most nutrients. Look for fresh cod like, Alaskan Cod, True Cod, or Atlantic Cod- at least an inch thick. This ensures even cooking time with the tomatoes. Frozen cod fish also work, but just make sure to thaw it first and pat dry.
  • Tomatoes: Fresh summer tomatoes work best here, like cherry tomatoes or grape tomatoes.
  • Shallot and fresh garlic cloves: Add punchy, aromatic flavor.
  • Extra virgin olive oil: Gives delicious richness to the dish, creating a fragrant sauce.
  • Vinegar: Use sherry vinegar or red wine vinegar for a touch of acidity and brightness.
  • Fresh lemons: To give the dish a bright, summery feel.
  • Fresh basil leaves: Basil pairs perfectly with the tomatoes, basil, garlic and lemon.
  • Seasoning: Salt and black pepper, optional Aleppo chili flakes or red pepper flakes.

baked cod Instructions

Preheat oven to 425F.

Step one: 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. Roast 10 minutes, then give the pan a good shake.

Step two: Pat the fish dry and brush with a little olive oil and season with kosher salt and pepper, and Aleppo chili flakes if using.

cod placed in a baking dish with tomatoes and lemons.

Step three: Nestle the cod filets into the baking dish between the tomatoes. Reduce heat to 400F and bake 8-10 minutes. Give the pan another good shake, then scatter with lemon zest. Bake for 3-4 minutes more until golden brown, or until the fish is cooked through and fork tender. If you have a thermometer, the ideal internal temperature is 145F.

Step four: Remove from the oven and add the torn basil leaves. Toss them around with the tomatoes, allowing the herb to wilt. Then garnish each piece of cod with some of the basil.

Serve immediately, making sure to gather 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.

baked cod with burst tomatoes over black rice with baked zucchini.

Storage

Leftovers taste great for up to 3 days! Let cool, then store in an airtight container in the fridge.

Serving Suggestions

Serve the Baked Cod with black rice, creamy polenta, risotto, cauliflower rice, or with a side of grilled veggies, Roasted Broccoli Salad, or this Baked Zucchini with Garlicky Parmesan Breadcrumbs.

baking dish with baked cod with burst tomatoes topped with wilted basil and lemon zest.

This is one of my favorite seafood recipes! 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

Sylvia

More Favorite Cod Recipes!

Baked Cod Video

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Baked Cod Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 37 reviews
  • Author: Sylvia Fountaine
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 4
  • Category: fish, main, Keto, paleo
  • Method: baked
  • Cuisine: Northwest
  • Diet: Gluten Free
Print Recipe

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

Units
  • 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

  1. Preheat oven to 425F
  2. 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.
  3. 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.
  4. Lower heat to 400F.
  5. 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.
  6. 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.
  7. Serve immediately!
  8. 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

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Comments

  1. 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.



    Reply

  2. 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!

    Reply

  3. Friend served this using fresh ling cod. Phenomenal flavors, with mop-able sauce. Very easy to prepare. I will add to my rotation.



    Reply

  5. 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!

    Reply

  6. 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!



    Reply

      1. 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

        Reply

  8. 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!!



    Reply

  10. 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..



    Reply

    2. 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?



      Reply

  11. 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!



    Reply

  12. 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!



    Reply

    2. 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 ?

      Reply

  13. 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



    Reply

  14. 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



    Reply

    1. Thanks Milena- I love that you adapted this to what you had on hand! xo

      Reply

  15. 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 🙂



    Reply

  16. Hello,
    If I just want to make 2 pieces should they be 4oz 1 inch thick pieces or 6oz?
    Thank you in advance.

    Reply

  18. 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.



    Reply

  19. 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/



    Reply

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