This healthy Baked Cod recipe is ready in less than 40 minutes, requires very little prep work, and the pop of lemon and jammy tomatoes make it delish. It’s a nice change of pace from the usual fish recipes!
Baked fish—that’s not salmon!
I frequently make baked fish for dinner. It’s easy, it’s healthy, and Ben and I both adore it.
When I think of baked fish, however, my brain gets stuck on my go-to Baked Salmon in Foil. It’s a fantastic recipe, and one that you can change up in numerous ways to keep it fresh. But I wanted to break out of that routine!
Enter: this baked cod recipe. While I’ve made Grilled Cod, Pan Fried Cod, and crispy cod like this Fish and Chips (a baked cod with panko topping), adding jammy tomatoes and fennel really livens it up.
While on its face, this baked cod recipe is simple, the finishes around it make it superb (same with the herbs used in Baked Halibut). It will delight and surprise you in a way that you might not think a fish as humble as cod is capable of doing!
5 Star Review
“I made this for dinner tonight, and it was amazing! Even my picky kids were asking when we can have it again. Tastes like a meal from a nice restaurant with very little effort.”
— Elizabeth —
How to Make Baked Cod
Season the Cod. Pat the cod dry with paper towels and arrange it in the baking dish. Squeeze lemon juice over the top.
Cook the Veggies. Sauté the vegetables with the wine and capers. This gives them a little head start, since they take longer to cook than the fish. Add the veggies to the baking dish with the cod.
Finish. Bake at 375 degrees F for 12 to 15 minutes. You know the cod is done when it flakes easily with a fork at the thickest part. You can also use an instant read thermometer like this one to check the temperature of the fish. It’s done when it reaches 145 degrees F. ENJOY!
Baked Cod With Roasted Tomatoes and Lemon
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Ingredients
- 4 (6-ounce) cod fillets
- ¾ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- Juice of 1 lemon
- 1 ½ tablespoons extra virgin olive oil
- 1 small yellow onion sliced
- 1 bulb fennel quartered, core cut away, thinly sliced
- 1 pint cherry tomatoes halved
- ½ cup dry white wine or unsalted chicken stock
- 3 tablespoons capers drained
- ¼ teaspoon crushed red pepper flakes plus additional to taste
- Chopped fresh herbs such as parsley, dill, or thyme, for serving
Instructions
- Place a rack in the center of the oven and preheat oven to 375 degrees F. Lightly coat a 9×13 or similarly sized baking dish with nonstick spray.
- Pat the cod dry. Arrange in the baking dish, and season with ½ teaspoon salt and black pepper. Squeeze the lemon over the top.
- Heat a large skillet over medium heat. Add the olive oil. Once the oil is hot, add the onion, fennel, tomatoes, and remaining 1/4 teaspoon salt. Saute for 8 to 10 minutes until the onions and fennel are tender and the tomatoes begin to break down. Add the white wine. Let the wine reduce for 1 minute, then add the capers and red pepper flakes.
- Spoon the tomato-fennel mixture around the cod. Place in the oven and bake 12 to 15 minutes, until fish is opaque and flakes easily with a fork. Sprinkle with fresh herbs. Serve hot.
Notes
- TO STORE: Place leftovers in an airtight container in the refrigerator for up to 2 days. I prefer to store the cod and vegetables separately for easy reheating.
- TO REHEAT: To avoid drying out the fish, rewarm it in a baking dish in the oven at 350 degrees F until heated through. Add a squeeze of fresh lemon juice to wake the flavors back up. You can also reheat this dish very gently in the microwave or in a skillet on the stove. The vegetables can be warmed in the oven, on the stove, or in the microwave.
Nutrition
What to Serve With Baked Cod
The Mediterranean flavors in this baked cod recipe mean it will pair well with Italian and Greek dishes, and even some French dishes too. You can also pair it with neutral sides like brown rice or farro, letting the saucy, lemony tomato mixture add flavor to the grains.
- Potatoes. Parmesan Crusted Potatoes would be delish!
- Pasta. You don’t want one with a lot of stuff going on, but Garlic Pasta would work well.
- Salad. Like this simple Arugula Salad.
This worked exactly as written, thanks! We made this tonight and it was really good! Will definitely make again.. I had most of the ingredients and it was easy to put together.
Thanks for another good one Erin!
So happy to hear, thank you Michele!
This turned out so great – and I made several substitutions. I didn’t have fennel, so I used sliced red, orange and yellow peppers. I didn’t have tomatoes, so I used sun dried tomatoes. I did add some fennel seeds to the top of the fish while baking. Will make again with the correct ingredients. Very versatile recipe!
So glad to hear, thank you Mary!
I wasn’t sure how I’d feel about the fennel, but it added a nice sweetness that worked well with the tomatoes and onions. The cod cooked perfectly in the oven, and I appreciated that it didn’t require a ton of ingredients or effort.
This was my first time cooking cod, and I was nervous, but it turned out AMAZING. The fish was melt-in-your-mouth tender, and the roasted tomatoes with capers gave it such a rich, Mediterranean flavor. I paired it with some crusty bread to soak up the sauce, and it was just perfect! Thank you so much!
So happy to hear that you enjoyed it, Lorna! Thank you!
This is the 3rd recipe on your site that I’ve made and I love them all. This was so simple and easy, it tasted light, fresh and delicious. I did add a little bit of butter, just because I like the flavor. I served it with wild rice. I will definitely make this again. Thanks again Erin!
Yay! Great to hear, Cheryl! Thank you!
Fabulous recipe! I was looking for a baked cod recipe and ran across this one…had all of the ingredients and off I went!!! Served with a salad and mashed potatoes. All gone!
Great to hear, Eydie! Thank you!
This is my 3rd time making this very tasty dish! It’s awesome!!
Yay! Thanks Buddy!
Very good.
Thank you Gayle!
What other fish can be used? Snapper, Tilapia?
Hi Jim, while I’ve only made this recipe with cod I’m sure you could experiment using another type of fish that are similar such as tilapia, haddock, flounder or even snapper. The baking time may change some so I’d keep an eye on it! Let us know how it goes!
Fabulous. I didn’t have capers so I used green olive stuffed with garlic and a little bit of bread and butter pickles. It was fabulous.!
Sounds tasty! Thanks Patricia!
My kiddos are still hesitant to eat fish and devoured this. So simple and fresh. Thank you!
So glad to hear, Melanie! Thank you!
made this tonight. fish cooked perfect. but overall no flavor for this dish
I’m sorry to hear the recipe wasn’t to your taste, Robert. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!
I was really happy with how this turned out. Tomatoes added a nice burst of sweetness to the dish. I served it over rice to soak up all the delicious juices. My family really enjoyed it, and we barely had any leftovers.
So glad to hear, Loreta! Thank you!
I loved how this recipe looked and tasted like something we’d order at a restaurant, but it was so simple to make at home. The tomatoes became soft and juicy while baking, and the lemon gave the cod a bright, fresh flavor. My husband especially enjoyed it, so I’ll definitely be making it again.
So glad to hear, Vanessa! Thank you!
I usually stick to salmon, but I wanted to try something different. I’m glad I did because this recipe turned out fantastic. The cod stayed moist, and the lemon and tomatoes gave it plenty of flavor and tied everything together. I also liked how healthy it was and I didn’t feel heavy after eating it. Thank you!
So glad to hear, Madison! Thank you!