Baked Cod Cherry Tomato

One weeknight, I pulled a beautiful cod fillet from the market and decided to keep dinner simple—just fish, tomatoes, and whatever fresh herbs I had on hand. The smell of garlic and shallots hitting hot oil, followed by burst cherry tomatoes filling the kitchen with this bright, tangy perfume, convinced me right then that this was going to be special. What started as an improvisation became a dish I make whenever I want something that feels both effortless and impressive.

I made this for my parents last spring, and my dad—who usually just eats what's put in front of him—asked for seconds and wanted the recipe. That's when I knew it was a keeper, because getting him excited about fish is no small feat. Now whenever they visit, my mom requests it, and I love watching them both light up when they taste that first forkful of perfectly cooked cod with the bright tomato sauce.

Ingredients

• Cod fillets (4, about 150–180 g each): Look for thick, firm pieces—thin ones dry out too fast in the oven, and that's the opposite of what we're after here.
• Olive oil (3 tablespoons total): Use something you actually like the taste of, because it matters in a dish this simple.
• Cherry tomatoes (2 cups, halved): The smaller they are, the sweeter they tend to be, and that sweetness balances the bright lemon juice beautifully.
• Garlic cloves (3, finely chopped): Don't skip the fine chopping—big pieces can taste harsh and bitter if they cook too long.
• Shallot (1 small, finely diced): Shallots give you a gentler onion flavor than regular ones, almost a whisper instead of a shout.
• Capers (1 tablespoon, drained): These are optional but add a briny, salty note that makes everything taste more sophisticated.
• Dry white wine or fish stock (1/4 cup): The wine adds depth, but fish stock works just as well if you want to keep it simple.
• Lemon zest and juice: Zest first, before you cut the lemon in half—the oils in the peel are where the real brightness lives.
• Fresh basil and parsley (2 tablespoons each, chopped): Add these at the very end so their flavor stays alive and doesn't disappear into the heat.
• Salt and freshly ground black pepper: Taste as you go—the sauce will concentrate as it cooks, so underseasoning at the start keeps you from oversalting later.

Instructions

Get your oven ready:

Turn it to 400°F (200°C) and let it warm up while you prep everything else. A hot oven is how you get that gentle, even cook on the fish without it drying out.

Dry and season the cod:

Pat those fillets completely dry with paper towels—moisture is the enemy of tenderness here. Season both sides generously with salt and pepper, then lay them in an oiled baking dish and drizzle with a tablespoon of olive oil.

Start the sauce:

In a large skillet over medium heat, warm two tablespoons of olive oil, then add the diced shallot. Let it cook for two minutes until it turns translucent and soft, then add the garlic and stir for about 30 seconds—just until fragrant, before it can burn.

Build the tomato magic:

Add the halved cherry tomatoes and let them sit and soften for 3 to 4 minutes, stirring occasionally, until they start to burst and release their juices. This is when the kitchen smells absolutely incredible.

Deglaze and simmer:

Pour in the white wine (or stock), add the lemon zest and lemon juice, and stir in the capers if you're using them. Let the whole thing bubble gently for 3 to 4 minutes until it reduces slightly and tastes balanced between bright and rich.

Finish the sauce with herbs:

Take the skillet off the heat and stir in the fresh basil and parsley. The warmth of the sauce will release their aroma without cooking away their delicate flavor.

Combine and bake:

Spoon the tomato sauce evenly over the cod fillets—this is when everything comes together. Slide the baking dish into the oven for 15 to 18 minutes, until the fish flakes easily with a fork and is opaque all the way through.

Serve while hot:

Plate the fish with plenty of sauce, add a little extra fresh herb on top if you have it, and eat it while the flavors are still singing.

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There's something about serving someone a plate of fish that cooks perfectly in your own kitchen that feels like magic. The simplicity of it, the fact that no fancy technique is required, just good ingredients and a little attention—that's when cooking stops being a chore and becomes something you genuinely want to do again tomorrow.

Choosing Your Cod

Not all cod is created equal, and I've learned this the hard way. Look for fillets that are bright white with no brown spots or dull patches, and ask your fishmonger if they were frozen or fresh that day. The thickness matters too—aim for pieces that are about an inch thick so they cook evenly in the 15 to 18 minutes the oven needs. If your fillets are thinner, check them earlier and pull them out as soon as they flake, because those delicate pieces can go from perfect to overdone in about two minutes.

The Tomato Sauce Philosophy

This sauce is all about balance—brightness from the lemon, richness from the olive oil, a whisper of wine, and those tomatoes doing the heavy lifting by bursting and turning jammy. The basil and parsley go in last because they're delicate, and you want to taste them as a fresh note rather than as something melted into the background. Think of it like building a conversation where every voice gets heard instead of one person dominating the whole thing.

What to Serve Alongside

This fish is humble enough to pair with almost anything, but the sauce deserves a companion that won't fight it. Steamed rice soaks up the sauce beautifully and adds a soft, neutral canvas—that's my go-to move on busy weeknights. Roasted potatoes work if you want something with more texture, and a simple green salad with just lemon and oil keeps everything light and bright.

• Rice absorbs all that gorgeous sauce better than anything else, so don't skip it just because you want to be light.
• If you're adding a salad, dress it right before serving so the greens stay crisp and the dressing doesn't get watered down.
• A crusty piece of bread on the side is never a bad idea—you'll want something to wipe the plate clean.

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This is the kind of recipe that makes you feel like you've got your life together, even when you're just throwing dinner together on a Tuesday. Make it for people you want to impress, or just make it for yourself on a night when you deserve something that tastes like you tried.

Questions & Answers

→ What type of fish is best for baking in this dish?

Cod fillets work wonderfully due to their tender, flaky texture that holds up well when baked.

→ Can I substitute cherry tomatoes with other tomatoes?

Yes, grape tomatoes or small plum tomatoes can be used but may alter the sweetness and texture slightly.

→ How do fresh herbs influence the dish’s flavor?

Fresh basil and parsley add bright, aromatic notes that complement the richness of the fish and tanginess of the sauce.

→ Is it possible to make this dish dairy-free?

Absolutely, this preparation contains no dairy ingredients and is naturally suitable for dairy-free diets.

→ What side dishes pair well with baked cod and tomato sauce?

Steamed rice, roasted potatoes, or a crisp green salad are excellent options to accompany this dish.

→ How can I add a subtle heat to the tomato sauce?

Incorporate a pinch of red pepper flakes while sautéing the garlic and shallots for gentle spiciness.