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!
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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. 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 —
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cod. If you haven’t tried it before, cod is a firm, fairly mild fish. Because it doesn’t have a strong taste, it’s great for people who don’t like “fishy” fish. It also can take on the flavors of whatever you pair with it.
- Lemon. Making baked cod with lemon is classic, and for a good reason (I also used this combo in my Fish en Papillote). The lemon brightens up the fish and makes it taste its best; I can’t imagine cod without it.
- Tomatoes. I love fresh cherry tomatoes in this recipe, and they taste great year-round. If you are making this recipe when tomatoes are in season and you have a windfall of garden tomatoes you’re looking to use up (lucky you!), you can swap them for the cherry tomatoes. Cut them into 1-inch chunks first.
- Yellow Onion. It caramelizes with the tomatoes and becomes jammy, crispy in places, and sweet.
- Fennel. Raw fennel tastes like licorice (and I am not much of a fan). Sautéed and roasted fennel, however, is much more mellow. I like the depth it gives the baked cod. If you prefer not to use fennel, you can simply leave it out.
- White Wine. Sauvignon Blanc or Pinot Grigio are both good choices. Splash in some for the cod; save the rest for dinner! If you prefer to make this baked cod without wine, you can swap in chicken stock.
- Capers. Briny, salty, and a DELISH, instant way to elevate your cooking. Try adding a few tablespoons to some of your favorite Italian recipes.
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!
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.
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.
Video
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
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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!