This recipe is the epitome of fresh, healthy cooking. It’s low in fat, high in protein, and bursting with bright Mediterranean-inspired flavors. Roasting the tomatoes alongside the cod enhances their natural sweetness, while lemon slices infuse the fish with tangy brightness. Best of all, it comes together in one pan, making clean-up a breeze.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh cod fillets
Cherry or grape tomatoes
Lemon, thinly sliced
Garlic cloves, minced
Olive oil
Fresh parsley or basil
Salt
Black pepper
Optional: crushed red pepper flakes or capers for extra flavor
Directions
Preheat your oven to 400°F (200°C).
Place the cherry tomatoes in a baking dish and drizzle with olive oil. Add minced garlic, salt, and pepper, then toss to coat.
Roast the tomatoes for about 10–15 minutes, or until they begin to burst and release juices.
Pat the cod fillets dry with a paper towel and season with salt and pepper.
Remove the dish from the oven and nestle the cod fillets among the tomatoes.
Top each fillet with lemon slices and a drizzle of olive oil.
Return the dish to the oven and bake for another 12–15 minutes, or until the cod is opaque and flakes easily with a fork.
Garnish with fresh herbs before serving.
Servings and timing
This recipe serves 4. Preparation time: 10 minutes Cooking time: 25–30 minutes Total time: 35–40 minutes
Variations
Add vegetables: Roast zucchini, bell peppers, or olives with the tomatoes.
Make it spicy: Add crushed red pepper flakes or sliced chili to the tomato mixture.
Switch the fish: Try haddock, halibut, or tilapia as alternatives to cod.
Lemon-butter version: Add a few pats of butter before baking for extra richness.
Herb blend: Use thyme, oregano, or dill to vary the flavor profile.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place in a 300°F (150°C) oven for 10–12 minutes or until warmed through. Avoid microwaving, as it can dry out the fish. This dish is best enjoyed fresh, but the tomato mixture can be repurposed for pasta or grain bowls if you have extras.
FAQs
What type of cod is best for baking?
Fresh Atlantic or Pacific cod fillets work best. Choose fillets that are firm, bright, and have no strong fishy smell.
Can I use frozen cod?
Yes, just be sure to thaw it completely and pat it dry before baking to avoid excess moisture.
How do I know when cod is done?
Cod is done when it’s opaque and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
Can I use canned tomatoes?
Fresh cherry tomatoes are preferred for roasting, but canned whole tomatoes can be used in a pinch—drain them well first.
What side dishes go well with this recipe?
Serve with roasted potatoes, rice, quinoa, couscous, or a fresh green salad.
Is this recipe gluten-free?
Yes, all ingredients are naturally gluten-free.
Can I make this ahead of time?
You can prep the tomato mixture in advance, but it’s best to bake the fish just before serving.
How do I keep the cod from drying out?
Avoid overbaking and make sure to spoon some of the roasted tomato juices over the fish for added moisture.
Can I add wine to the dish?
Yes, a splash of white wine added to the tomatoes before baking adds depth to the flavor.
What herbs pair best with this dish?
Fresh parsley, basil, dill, or thyme all complement the lemon and tomato flavors beautifully.
Conclusion
Baked Cod with Roasted Tomatoes and Lemon is a go-to recipe for anyone seeking a healthy, quick, and flavorful seafood meal. With minimal ingredients and a one-pan approach, it’s perfect for busy nights and special occasions alike. Bright, juicy, and herbaceous, this dish brings the essence of fresh, Mediterranean cooking to your table with ease.
Baked Cod with Roasted Tomatoes and Lemon is a fresh, Mediterranean-inspired dish featuring flaky cod fillets baked alongside sweet cherry tomatoes, zesty lemon, and aromatic herbs. It’s a healthy, one-pan meal that’s perfect for a quick dinner or an elegant occasion.
Ingredients
4 fresh cod fillets (about 6 oz each)
2 cups cherry or grape tomatoes
1 lemon, thinly sliced
3 garlic cloves, minced
2 tbsp olive oil
2 tbsp fresh parsley or basil, chopped
Salt, to taste
Black pepper, to taste
Optional: 1/4 tsp crushed red pepper flakes
Optional: 1 tbsp capers
Instructions
Preheat oven to 400°F (200°C).
Place cherry tomatoes in a baking dish. Drizzle with 1 tbsp olive oil, add minced garlic, salt, and pepper. Toss to coat.
Roast tomatoes for 10–15 minutes, until they begin to burst and release juices.
Pat cod fillets dry and season with salt and pepper.
Remove dish from oven, nestle cod fillets among the tomatoes, and top with lemon slices and remaining 1 tbsp olive oil.
Return to oven and bake for 12–15 minutes, or until cod is opaque and flakes easily with a fork.
Garnish with fresh herbs before serving.
Notes
Use fresh cherry tomatoes for best flavor, but canned can work in a pinch (drained well).Cod is done when it reaches an internal temperature of 145°F (63°C).Don’t overbake cod to avoid drying it out; spoon tomato juices over it to keep moist.Add white wine to the tomato mixture before roasting for extra depth.Pairs well with rice, couscous, or roasted vegetables.
