Baked Cod with Cherry Sauce (Printable)

Tender cod fillets baked and topped with vibrant cherry tomato sauce and fresh herbs for a light main dish.

# What You'll Need:

→ Fish

01 - 4 cod fillets (approximately 5.3–6.3 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Cherry Tomato Sauce

04 - 2 cups cherry tomatoes (about 10.5 oz), halved
05 - 2 tablespoons olive oil
06 - 3 garlic cloves, finely chopped
07 - 1 small shallot, finely diced
08 - 1 tablespoon capers, drained (optional)
09 - 1/4 cup dry white wine or fish stock
10 - 1 teaspoon lemon zest
11 - 2 tablespoons freshly squeezed lemon juice
12 - 2 tablespoons fresh basil, chopped
13 - 1 tablespoon fresh parsley, chopped

# How to Make It:

01 - Preheat the oven to 400°F (200°C).
02 - Pat cod fillets dry with paper towels, then season both sides with salt and black pepper.
03 - Place seasoned cod fillets in a lightly oiled baking dish and drizzle with 1 tablespoon olive oil.
04 - Heat 2 tablespoons olive oil in a large skillet over medium heat. Sauté shallot for 2 minutes until translucent.
05 - Add chopped garlic and cook for 30 seconds, stirring constantly to prevent burning.
06 - Add halved cherry tomatoes and cook for 3 to 4 minutes until they soften and release their juices.
07 - Stir in capers if using, white wine or fish stock, lemon zest, and lemon juice. Simmer for 3 to 4 minutes until slightly reduced.
08 - Remove from heat and stir in chopped fresh basil and parsley.
09 - Spoon the cherry tomato sauce evenly over the cod fillets in the baking dish.
10 - Bake in the preheated oven for 15 to 18 minutes, or until the cod flakes easily with a fork.
11 - Serve immediately, garnished with additional fresh herbs if desired.

# Expert Advice:

01 -
  • The fish stays impossibly tender while the cherry tomato sauce bursts with brightness and won't weigh you down.
  • You can have dinner on the table in just 35 minutes, yet it tastes like you've been cooking all afternoon.
  • It's naturally gluten-free and packed with protein, making it feel indulgent without any guilt.
02 -
  • Dry your fish thoroughly before cooking—excess moisture is the enemy of a good bake and will make your sauce watery instead of concentrated.
  • Don't skip the lemon zest added to the sauce; it brightens everything in a way juice alone never can, adding complexity without sharpness.
  • Taste your sauce before it goes into the oven and adjust seasoning then, not after—the flavors deepen as everything cooks together.
03 -
  • Buy the best fish you can find—your fishmonger should be able to tell you exactly when it arrived and how it's been handled.
  • If you're cooking for guests, prep your sauce completely ahead of time and reheat it gently while the fish bakes, so you're not scrambling at the last minute.

Go Back