- 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
- 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.
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.
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
What to Serve With Baked Cod?
Did you enjoy this Baked Cod with Tomatoes? Leave a comment and rating below.
Baked Cod with Tomatoes
Baked cod with tomatoes & seasonings is a healthy, flavorful entree that’s ready in 30 minutes!
Equipment
Ingredients
-
- 4 cod fillets 5-6 ounces each
- 1 tablespoon fresh lemon juice
- 1 tablespoon + 1 teaspoon, divided
- 2 cups cherry tomatoes halved
- 2 cloves garlic minced
- ¼ teaspoon dried basil
- 2 tablespoons capers
- 1 teaspoon lemon pepper seasoning
- salt and black pepper to taste
- 2 tablespoons butter melted
- chopped fresh parsley and basil for serving, optional
Instructions
-
-
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.
Notes
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
Calories: 239 | Carbohydrates: 4g | Protein: 31g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 88mg | Sodium: 256mg | Potassium: 886mg | Fiber: 1g | Sugar: 2g | Vitamin A: 616IU | Vitamin C: 21mg | Calcium: 45mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
