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 —
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
Video
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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
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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.
I wonder if I could sauté the veggies in advance and then put it all together and bake a few hours later? Thoughts? This looks delicious!
Hi Laura, while I have not prepared the dish this way, I believe it would work fine if you are going to bake it within a few hours. If you end up making it this way, please let me know how it turns out! I hope you love the recipe!
You have developed an artistic writing style that pops so well! I’ve only been following you for a few months now, but I think the way you notated this recipe made me want to try it out more than usual. Thank you for your efforts. You have changed the way I approach dinner during busy weeks and long hours of work at my company. Please continue to post dinner ideas because it is really the only meal I get to enjoy anymore.
Thank you SO much for these incredibly kind words, Brooke! This means the world to me!
This was wonderful – my husband and I loved it! Honestly, he can’t stop talking about it. We didn’t have any fresh herbs, but we sprinkled some chopped fennel fronds on top after baking. Thanks for a great recipe!
Thank you so much for sharing this kind review! I’m happy this recipe was a hit!
just made this for dinner and it was great! husband isn’t a big fan of fish or fennel, but declared this was a favorite!!!
I’m SO happy to hear this, Amy! Thank you for sharing this kind review!
I haven’t tried cod before , it looks good! I imagine it has a lot of fishy smell!
Hi Luda! Cod is so delicious, and it doesn’t smell fishy at all in this recipe. I hope you love it if you try it!
You mention lemon in the instructions but it’s not listed in the ingredients needed to prepare the dish. Just one lemon, squeezed?
Hi Jennifer! I’m sorry for the confusion. Yes, squeeze the juice of one lemon over the cod as you prepare it. I hope you enjoy the recipe!
Delicious. Easy and quick dish. And looked so colorful! We all love it.
Thank you for sharing this kind review, Tiziana! I’m so happy that you enjoyed the recipe!
What about the pasta? That’s listed but there are no instructions……
Hi Marjie! There actually isn’t any pasta called for in this recipe, but you could certainly serve it with some pasta if you’d like. I hope this helps!
This was a hit in my household! Do you think This recipe will also work with salmon?
I’m so happy that this was a hit, Maris! I haven’t tried salmon in this recipe, so it would be an experiment. I’d suggest keeping an eye on the salmon during the baking time and using an instant read thermometer to check it for doneness (it may need a few minutes more or less depending on the size). If you decide to play around with it, I’d love to hear how it goes!
This recipe tastes great, yesterday I prepare it and my son and husband loved it. It was so easy and quick and gave a good taste.
Thank you Erin for sharing such nice recipes.
Cheers!!
I’m so happy that you enjoyed the recipe, Alison! Thank you for sharing this kind review!
This looks like a great new cod recipe for me to try. Those baked stewed tomatoes look amazing for flavor and acidity to the fish. Yum.
Thank you for sharing this kind comment, Scarlet! I hope you love the recipe if you try it!
Hi! Can frozen cod be used here?
Hi Hazel! I’ve never tried this recipe with frozen cod, but you could experiment with it. I’d suggest letting your cod thaw completely and patting it dry before adding it to the recipe. I hope you enjoy the recipe!
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, I am so so pleased to hear it! Thanks for sharing this kind review. It means a lot to me and is so helpful to others!
Wonderful flavor! I couldn’t stop eating it!
I’m so pleased that you enjoyed it, Karen! Thank you for sharing this kind review!
Made it tonight for dinner but without the fennel. We were inLisbon last summer and my husband said it was just as good as any cod dinner we had there. Paired it with roast potatoes and Portuguese green wine. Delicious!!!
This MAKES my day, Diane! Thank you for sharing this kind review!
I enjoy baking fish because it’s healthy. I cook for myself, and I usually baked it in parchment paper with butter, lemon and some sort of herbs.
I hope you enjoy this cod recipe if you try it, May Loo!
THE BEST cod recipe I have come by. I baked at 400 for 8 minutes and it was perfect!
I’m so happy that you enjoyed it, Carmen! Thank you for sharing this kind review!
This recipe is AMAZING! I only recently began flexing my cooking muscles, but your instructions were so descriptive that I was able to nail this dish. Thank you so, SO much! My boyfriend gave me an A+ for it (and at best I’ve been at C level until now) ?
I served it with a spinach fettuccine (Pastella) and a lowfat garlic cream sauce, topped with some crispy bacon bits. It was a hit ? Thanks again!
I’m so happy that it was a hit, Chelsea! Thank you for sharing this kind review!
ABSOLUTELY PHENOMENAL!!! Will be on my regular rotation from now on. Followed exactly except added some zucchini to the mix just to up the veggie count and sautéed the veg with some random herbs/spices. Can’t wait to try again!!!
YAY!! I’m so happy that you enjoyed the recipe, Danielle!
Excellent recipe- easy to follow- and soooo delicious. Family was beyond pleased. Thank you for sharing.
Mellie, I am so so happy to hear it, thank you!
Thanks for this AMAZING recipe
Thank YOU!
Fabulous recipe. Just eaten and really enjoyed. Very very tasty!! Thank you.
I’m so happy that it was a hit, Sarah! Thank you for sharing this kind review!
So easy and delicious! Made this tonight with frozen wild cod from Costco. Didn’t have fennel, so added more onions and fresh garlic slices instead. The sauce was so good, I am already thinking of how to mop it up (rice, bread, noodles?!).
Super flavorful, and will be making again.
Thank you!
I’m so happy that you enjoyed it, Jina! Thank you for sharing this kind review!
This baked cod recipe was so good and full of flavor. I make it once a month! I think the capers are a nice touch. Paired with roasted broccoli and Greek potatoes and a white wine. Love!
I’m so happy that you’ve enjoyed it, Erica! Thank you for sharing this kind review!
I followed this recipe to a T and it was quite bland. It would have been better with garlic and if the onions were browned rather than simply sautéed until tender. I would say that the chili flakes helped and the fresh herbs are an absolute must.
I’m sorry that this recipe wasn’t to your tastes, Kathleen. I (and many other readers) really enjoyed the flavors of this dish, so I truly wish it would’ve been a hit for you too!
This was so easy and packed with flavor!! Also a nice reprieve from the basic lemon and white wine fish recipes. I added chili flake in the fennel, onion, tomato mix just before adding the white wine. It gave it a great kick.
Will make again! I would love to make this for dinner guests when C is over! You can easily cut all your veggies ahead of time making actual hands on cooking time minimal should one have guests to entertain.
Made a side of roasted golden beets since I’m avoiding starch. Their buttery flavor was a great compliment to the fish and fennel mix.
I’m so happy that you enjoyed the recipe, Steph! Thank you for sharing this kind review!
Made this tonight and it was delicious! Even the kids liked it!
I’m so happy that you enjoyed it, Samantha! Thank you for sharing this kind review!
Delicious. A keeper. I made this because I had fennel and tomatoes to be used up. Will definitely be making it again. Didn’t change a thing. It was like a restaurant dinner. Thank you for this easy delicious make ahead recipe
I’m so happy that you enjoyed it, Barbara! Thank you for sharing this kind review!
So delicious and easy! We didn’t have fennel so I omitted it (I grow fennel in the summer so look forward to making this again with fennel). We didn’t have white wine so I used chicken broth. I had some oven roasted cherry tomatoes so I used those. Otherwise made the recipe as written. Great instructions and it was a hit!
I’m so happy that you enjoyed it, Emily! Thank you for sharing this kind review!
Erin, this recipe ROCKS! Actually, we used fresh wild caught Rock Fish instead of Cod, added some leeks to the onion and fennel and up’d the red pepper flakes… because we always do.
Your recipe brings together awesome fresh flavors to compliment the fish. We served it over rice with a side of steamed aspargus.
I had been looking for more things to do with fish besides grilling and frying. You gave us the answer! Thank you!
I’m so happy that you enjoyed it, Gina! Thank you for sharing this kind review!
Delicious solid recipe. My mother in law doesn’t eat red meat, so when we have it, I make her a fish dish. I’m always looking for new recipes. She loved it, the only thing different I did was to put the cod in the skillet I sautéed the veggies in and threw the skillet in the oven, as I was only cooking one serving. Turned out perfect. Thumbs up from mom.
I’m so happy that it was a hit, Doug! Thank you for sharing this kind review!
This recipe sounds great and unique. What are people serving it with to round out the meal?
Hi Cat! I love this recipe with Rosemary Olive Oil Bread, Lemon Rice, or Pasta al Limone. I hope this helps!
Thank you so much, those all sound like awesome suggestions! Can’t wait to try it.
I served this recipe and absolutely loved it. It was quick, easy and delicious. My only regret is that I only used two pieces of cod. My husband and I could have eaten two more! Best cod recipe I’ve made (and I’ve tried lots). Thank you Erin!
I’m so happy that you enjoyed it, Rikki! Thank you for sharing this kind review!
The recipe looked good, so I took a look. I was disappointed that more vegetables were not included. The picture appeared to contain more. I also don’t think fennel is an easy to use and affordable ingredient. Most of us are looking for recipes that don’t take a special grocery trip. I left it out, and added zucchini and mushrooms. I also used seafood broth, which is readily available. We eat a lot of fish, and I am always looking for new ways to prepare it.
I hope you still enjoyed the recipe, Grammy!
So delicious, thank you Erin. I did not have fennel so I just followed the rest of the recipe and added garlic. Tender, flavorful and one I will make again and again.
I am so happy to hear it, thank you!
WONDERFUL!
Whooo hooo! So happy to hear it, thank you!
Hi Erin, At what point do you recommend adding the red pepper flakes ?
Hi MaryJo! You’ll add them with the capers in Step 3. I hope you enjoy the recipe!
Loved the Caesar dressing recipe! I was looking for an alternative to my heavy, oil and egg based dressing and your recipe fit the bill. All of the flavor of a traditional Caesar but great for a lighter, healthier option.
I’m so happy that you enjoyed it, Anna! Thank you for sharing this kind review!
Wow this recipe is a keeper – especially during Lent. Delicious and simple!
I’m so happy that you enjoyed it, Effie! Thank you for sharing this kind review!
Really delicious, looks pretty too. I made extra veggies and they make wonderful leftovers. I’m eating them w fried eggs and a baked potato. Yum. Thank you
I’m so happy that you enjoyed it, Leslie! Thank you for sharing this kind review!
The best baked cod we’ve ever had
Hi David! So glad you enjoyed it! Thank you for this kind review!
Made this tonight it was delicious. Had to sub a few items (had red onion only, added a little balsamic vinegar and sprinkle of sugar to sub for sweet onion) but it was still awesome!!! Served with mashed potatoes. Veggies were delicious all on there own also though. This just boosts up my (self proclaimed) Michelin star status. Tfs
Hi Shayla! That is so kind of you to say! Thank you for this review too!
This was absolutely amazing! My husband and I love cod, and this is definitely our favorite way to have it. Extra bonus – it doesn’t smell up the house like the stove top fish recipes!!! Thank you so much for sharing this!!
Hi Tracy! So glad you enjoyed the recipe! Thank you for this kind review!
Delicious! I thought I had cod but was mistaken, so I made it with flounder. I cooked it for 25 minutes because I’m not good at knowing when meat is done. Tiny bit overdone but still delicious with all the flavors! I also cooked the fennel and onion way down so it was almost carmelized, added garlic and a few shakes of Italian seasoning. (I was also very generous with the white wine. :)
Seasoned the fish with lemon, salt, and garlic powder before topping with the onion, fennel, garlic, tomato mixture. And topped the whole dish with panko breadcrumbs and shredded parm. So took a few liberties, but absolutely loved it! Thank you for this recipe!
Hi Michelle! So glad you enjoyed the recipe! Thank you for this kind review!
This is delicious. I didn’t have fennel but had everything else. I put panko crumbs on the fish and added some Parmesan cheese. Will definitely make again. Oh, almost forgot I added baby Spinich to the tomato’s and onion mixture. Excellent. A very impressive, easy weekday supper.
Hi Jane! So glad you enjoyed the recipe! Thank you for this kind review!
I was skeptical but this is phenomenal!! Absolutely delicious. I followed recipe but used chicken broth instead of wine and added a few garlic cloves. The flavor is out of this world. Served with mashed potatoes. So satisfying and yummy. As someone else mentioned the house didn’t smell like fish either.
So happy to hear you enjoyed it, Kelly! Thank you!
Husband loved it, said it’s a keeper!
Great to hear, thank you Karen!
Nice , easy healthy recipe that we all liked. I did not have any white wine and did not want to open a can of chicjen broth for 1/2 cup but I had some Prosecco vinegar . I added a small amount. I served this with sauteed baby spinach (garlic and a small amout of olive oil) and French bread.
Glad to hear you enjoyed it, Paula!
Delicious! So easy to make.
Thank you Donna!
This is one of my favourite dishes. Was a big success with everyone. Highly recommend
Yay! Thank you Liz!
Love this. It was delicious and healthy and easy.
So glad to hear you enjoyed it, Terrill!
This recipe was excellent. So simple too, I’m definitely keeping this one. I followed someone else’s suggestion, just sprinkled the top with parm cheese and panko breadcrumbs. Had it over brown rice, the sauce is delish!! THANK YOU.
Great to hear, thank you Cindy!
This came out pretty good. I didn’t have any fennel, and I sauteed fresh chopped garlic (two cloves) in the olive oil before I put the onions in. I put the fish on a bed of pasta that had some herb-infused olive oil drizzled on it, and then the white wine garlic oil from sautéing the onions and tomatoes became the rest of the pasta sauce. Sprinkled some thyme from our garden on at the end. Quite yummy.
Glad to hear you enjoyed the recipe, Lance. Thank you!
I was looking for a different baked cod recipe that was different from the same old lemon butter, garlic and bread crumbs. This not only looks beautiful but is really tasty!!! I had to make a few adjustments as this was a “last minute” dinner idea and I did not have tomatoes on hand, but I did have a can of mild Rotel tomatoes on hand that I used instead. I also only had fennel seeds which I ground down to a powder and used about 1 tsp (I wasn’t sure how much to use in the conversion and I don’t think this was quite enough — I would use a little more next time), I also added a yellow bell pepper, spinach and mushrooms to the onion mixture. Did not have capers, so those were omitted. Served over brown rice. This was delicious and is definitely a keeper!! AND, no fishy smell in the kitchen!! THANK YOU!!!
So happy to hear, thank you Jody!
Absolutely delicious! Having no capers, I added briny olives. It added the perfect amount of salty. Leftovers are going to reappear tomorrow, along with some poached eggs, for breakfast!
Great to hear, thank you Mollyann!
I made this for dinner last night and it was really fantastic. It was a pretty easy recipe for such a nice balance of flavors. We will add this to our regular dinner rotation for sure and I can see this being a great dinner party main. Looking forward to trying more of your recipes!
Great to hear, thank you Suzanne! Looks great!
It was easy and quick to make. Plus the family love the cod.
Great to hear, thank you Susan!
Absolutely loved this recipe. We didn’t have lemons and substituted lime for the citrus, still really good. Fish was flavorful and flakey. We paired it with mushroom risotto and the same herbs as the fish. This will be added to our meal rotation. Thank you!
Great to hear, thank you Lucy!
I made this recipe today and it was a success! I don’t eat fish as much as I would like, mostly because I never really took the time to find recipes that would be to my taste, but this one is definitely a keeper! I served this fish with some steamed broccoli and honey glazed carrots :) ! Thanks so much for all your amazing work and for providing us with such easy, tasty and healthy recipes!
Makes me so happy to hear, Lara! Thank you!
I made this meal today and it was amazing! I only made two large pieces of cod as I live alone. I also served it with quinoa and sautéed baby spinach with garlic and a squeeze of lemon topped with pecorino cheese. Will definitely do it again. Thank you so much for the recipe!
So glad you enjoyed it, Maura! Thank you!
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!