Baked Cod Cherry Tomato

There's something about the way a perfectly cooked piece of cod flakes apart that makes you feel like you've actually accomplished something in the kitchen. I discovered this recipe during a particularly hectic Tuesday evening when I needed dinner on the table in under forty minutes but didn't want to sacrifice anything that tasted like I'd spent hours cooking. The cherry tomato sauce came together almost by accident, but that's when the best meals often happen—when you stop overthinking and let the ingredients lead.

I made this for my parents last summer when they visited unexpectedly, and my mom actually asked for the recipe before dessert was even cleared—that's when I knew it was a keeper. There's something deeply satisfying about serving fish that looks elegant enough for a dinner party but is simple enough that you can chat with guests while everything's in the oven.

Ingredients

• Cod fillets (4, about 150–180 g each): Look for skinless and boneless pieces that are roughly even in thickness so they cook at the same speed; thinner edges won't dry out while you're waiting for the thicker center.
• Olive oil: Use a decent quality you'd actually eat, since it's one of the few fats here and it matters in the sauce.
• Salt and freshly ground black pepper: Don't skip the grinding step—pre-ground pepper loses its bite.
• Cherry tomatoes (2 cups, 300 g): Halving them creates cut surfaces that release juice and create little pockets of concentrated flavor.
• Garlic cloves (3, finely chopped): The smell alone tells you when you're cooking it right, but stop the second you notice it turning from white to golden.
• Shallot (1 small, finely diced): This acts as a gentle backdrop to the garlic instead of overpowering it like onion might.
• Capers (1 tablespoon, optional): They add a briny pop if you like that complexity; leave them out if you prefer pure tomato flavor.
• Dry white wine (1/4 cup) or fish stock: The wine cooks off and leaves behind a subtle depth that feels important in the final taste.
• Lemon zest and juice: Zest first, then squeeze—the acid and brightness anchor everything.
• Fresh basil and parsley (3 tablespoons combined): Add these at the very end so they stay vibrant green and don't turn dark and muddy.

Instructions

Get your oven ready and your fish dry:

Preheat to 400°F (200°C). Pat those cod fillets completely dry with paper towels—any moisture hanging around becomes steam that prevents proper cooking. Once they're dry, season both sides generously with salt and pepper, then arrange them in a lightly oiled baking dish and drizzle with 1 tablespoon of olive oil.

Build your sauce foundation:

Heat 2 tablespoons of olive oil in a large skillet over medium heat and add your diced shallot. Listen for a gentle sizzle, not a violent pop—that means your heat is right. After about 2 minutes, when the shallot turns translucent and smells sweet, add your chopped garlic and stir constantly for 30 seconds to make sure it doesn't brown.

Let the tomatoes soften and release their magic:

Add your halved cherry tomatoes to the pan and watch them closely for 3–4 minutes. You'll actually see them begin to blister and burst, releasing their juices into the oil—that's the moment you know they're ready. Stir in your capers if you're using them, then pour in your wine or fish stock along with the lemon zest and juice.

Simmer until it feels right:

Let everything bubble gently for 3–4 minutes, stirring occasionally, until the liquid reduces slightly and the flavors have married together. You'll notice the sauce thickening just a touch—that's your cue to pull it off the heat. Stir in your fresh basil and parsley while everything is still warm so they release their oils into the sauce.

Bring fish and sauce together:

Spoon the warm cherry tomato sauce evenly over your prepared cod fillets, making sure each piece gets a good portion of tomatoes and all that lovely broth. Slide the baking dish into your preheated oven.

Bake until it flakes with the gentlest touch:

Bake for 15–18 minutes—the exact time depends on the thickness of your fillets and your oven's personality. You'll know it's done when the fish flakes easily with a fork and has turned from translucent to opaque white all the way through. Don't overbake or the fish becomes tough and dry; it's better to pull it out when it's just barely done.

Save

There was this one moment when I was cooking this for friends and someone peeked into the oven while it was baking, and the whole kitchen filled with this incredible aroma of lemon and garlic and baked fish. That's when I realized this recipe had become something I made not just because it was easy, but because people genuinely looked forward to eating it.

Why This Works Every Time

The beauty of this dish lies in its balance—delicate fish paired with a sauce that's full of flavor but stays light. The oven does most of the work while you finish the sauce, and everything comes together in one baking dish, which means cleanup is actually manageable. Mediterranean flavors like lemon, garlic, and fresh herbs feel effortless together, almost like they were meant to find each other.

What to Serve Alongside

I've served this with steamed rice that soaks up all that tomato sauce, roasted potatoes with their edges just turning crispy, or a simple green salad tossed with lemon vinaigrette. Sometimes I'll roast some green beans alongside everything else so the whole meal comes straight from the oven warm and ready. The sauce is generous enough that you'll want something to catch every last drop.

How to Make It Your Own

This recipe is forgiving in ways that make it fun to play with. You can swap basil for fresh dill or tarragon and suddenly it tastes like a different dish entirely. If you want more heat, a pinch of red pepper flakes stirred into the sauce changes the whole personality, and if capers aren't your thing, they disappear completely without leaving a hole in the flavor profile.

• Try white fish like halibut or sea bass if cod isn't available—anything that flakes gently will work beautifully.
• If you can't find cherry tomatoes, ripe regular tomatoes diced small will soften in about the same time.
• A splash of good white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly on the side if you want to make an evening of it.

Save

This recipe has become my answer to the question everyone asks—what can I cook that's actually healthy but tastes indulgent? It's simple enough to make on a Tuesday but elegant enough to serve when people you care about are sitting at your table.

Questions & Answers

→ What is the best way to bake the cod?

Preheat the oven to 400°F (200°C) and bake the cod fillets for 15–18 minutes until they flake easily with a fork.

→ Can I substitute the cherry tomatoes?

Yes, grape tomatoes can work similarly, but cherry tomatoes provide the ideal balance of sweetness and acidity.

→ How does the white wine enhance the sauce?

White wine adds subtle acidity and depth to the sauce, complementing the tomatoes and herbs beautifully.

→ What herbs are best to use in this dish?

Fresh basil and parsley bring bright, aromatic flavors that enhance the tomato sauce and fish without overpowering it.

→ Is this dish suitable for a gluten-free diet?

Yes, all ingredients are naturally gluten-free, making it a great choice for gluten-sensitive individuals.

→ What side dishes pair well with this entrée?

Steamed rice, roasted potatoes, or a simple green salad make excellent accompaniments, balancing flavors and textures.