Baked Cod with Tomatoes

Mild, tender cod filets are baked in a buttery lemon pepper sauce with cherry tomatoes and capers, and topped with fresh herbs. It’s a simple, vibrant dish full of flavor.

Flavor: Fresh, citrusy, and guilt-free baked cod is perfect as a low-carb lunch or light dinner.
Skill Level: Everything is cooked in a single pan for easy serving and easy cleanup.
Recommended Tools: A meat thermometer ensures your fish is perfectly cooked every time! Fish should be cooked to 145°F.
Swaps: Use halibut, haddock, or tilapia if cod isn’t available.

cod , capers , garlic , oil , seasoning and tomatoes with labels to make Baked Cod with Tomatoes

Baked Cod Ingredients

Fish: Cod comes in pre-portioned fresh or frozen fillets. Choose thicker fillets for juicier results, and if using frozen cod, be sure to thaw it before cooking.
Tomatoes: Roasting tomatoes adds a sweet and smoky flavor to baked cod. Cherry tomatoes are sweet and juicy, and grape tomatoes also work and come in a variety of colors that make for a great presentation.
Variations: No capers? No problem! Use chopped Kalamata or Manzanilla olives instead. Use thinly sliced potatoes or sliced red onions as a ‘raft’ to bake the cod on for an easy and delicious instant side dish. Instead of lemon pepper seasoning, add Italian seasoning.
Toppings: Try topping this dish with sliced green onions, fresh basil, parmesan, or feta cheese crumbles. Sprinkle crushed pork rinds on top of the finished dish and broil for about a minute for a crispy topping.

tomatoes and capers in a dish to make Baked Cod with Tomatoes

adding cod to tomatoes in dish to make Baked Cod with Tomatoes

How to Make Baked Cod with Tomatoes

Toss cod with lemon and oil (full recipe below).
Toss tomatoes with garlic, oil, seasoning, capers, basil, salt, and pepper. Roast.
Add the cod to the pan. Drizzle with butter and bake.

To avoid excess moisture, pat the cod dry before baking.
Let the fish rest for 2-3 minutes after baking to let the juices redistribute.
Don’t overbake the fish! You can use a meat thermometer to ensure it is cooked properly. Without a meat thermometer you can tell when fish is done because it will flake easily with a fork.

baked Baked Cod with Tomatoes in a casserole dish

Leftover Cod?

Store leftover baked cod with tomatoes in a covered container in the refrigerator for up to 3 days. Enjoy it cold on a salad, or reheat in the microwave. Leftovers can also be turned into fish tacos or chopped up and added to a pita pocket.

What to Serve With Baked Cod?

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Baked cod with tomatoes & seasonings is a healthy, flavorful entree that’s ready in 30 minutes!

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

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Preheat oven to 400°F. Toss cod with lemon juice and 1 teaspoon of olive oil. Place in the refrigerator.
Toss tomatoes with remaining tablespoon of olive oil, garlic, basil, capers, lemon pepper seasoning, and salt & pepper to taste. Place in a 9×13 pan and roast 10 minutes.
Remove cod from the fridge and nestle in the pan with the tomatoes. Drizzle melted butter over cod.
Bake for 11-14 minutes or just until opaque and the fish flakes easily. Do not overcook. Internal temperature of fish should be 145°F
Remove from the oven and sprinkle with parsley and basil before serving.

If your fish filets are thicker they will need more time. Use an instant-read thermometer, the internal temperature of fish should be 145°F.
Keep leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Fish, Main Course

Cuisine American

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