Lemon garlic baked cod with cherry tomatoes is a light, flavorful dinner that feels restaurant-worthy but is incredibly easy to prepare at home. Tender white fish bakes in a pool of golden lemon-garlic butter, surrounded by sweet roasted cherry tomatoes and a sprinkle of fresh herbs. The result is a juicy, flaky fillet with a bright, zesty sauce that begs to be scooped up with crusty bread or spooned over rice, pasta, or simple steamed vegetables. This dish is ideal for weeknights, yet elegant enough for entertaining.
Why You’ll Love This Recipe
Cod is a mild, lean white fish that pairs beautifully with citrus and herbs. In this recipe, the fish is baked in a hot oven so it stays moist, while the butter and olive oil keep the flesh tender and flavorful. Fresh lemon juice, garlic, and a pinch of chili flakes add a punch of brightness and gentle heat. Cherry tomatoes roast in the same pan, bursting and releasing their juices into the sauce. Everything is cooked together, so cleanup is minimal and the flavors blend perfectly.
Ingredients
For the fish and tomatoes
- 4 cod fillets (about 150–170 g / 5–6 oz each), fresh or thawed
- 1 ½ cups cherry tomatoes, whole or halved
- 3 tbsp olive oil
- 3 tbsp unsalted butter, melted
- Juice of 1 large lemon
- 1 tsp lemon zest
- 3 garlic cloves, finely minced
- ½ tsp sea salt, plus more to taste
- ½ tsp freshly ground black pepper
- ½ tsp dried oregano or Italian seasoning
- ¼ tsp red pepper flakes (optional, for a little heat)
For garnish and serving
- 2 tbsp chopped fresh parsley or basil
- Extra lemon wedges
- Crusty bread, rice, or pasta, to serve
Step-by-Step Instructions
- Prepare the oven and pan
Preheat your oven to 200°C (400°F). Lightly oil a baking dish large enough to hold the fish in a single layer with the tomatoes scattered around. - Make the lemon garlic butter
In a small bowl, whisk together the olive oil, melted butter, lemon juice, lemon zest, and minced garlic. Add the salt, pepper, oregano, and red pepper flakes. This mixture should be fragrant, slightly tangy, and well seasoned. - Season the cod fillets
Pat the cod dry with paper towels. Dry fish browns better and absorbs flavor more easily. Sprinkle both sides of each fillet with a little extra salt and pepper. Arrange the cod in the prepared baking dish. - Add tomatoes and sauce
Scatter the cherry tomatoes around the fish. Pour the lemon garlic butter mixture evenly over the fillets and tomatoes, making sure each piece of fish is well coated. Gently toss the tomatoes in the sauce so they are covered as well. - Bake until flaky
Place the dish in the preheated oven and bake for about 12–15 minutes, depending on the thickness of your fillets. The cod is done when it flakes easily with a fork and turns opaque all the way through. If your fillets are thick, you may need an extra couple of minutes. - Optional: quick broil for color
For a deeper golden top like in the photo, switch the oven to broil (grill) for 1–2 minutes at the end of cooking. Keep a close eye on the fish so it does not overcook. Broiling adds beautiful color and a slight caramelized flavor to the surface. - Finish with herbs
Remove the dish from the oven and immediately spoon some of the hot lemon-garlic sauce over the fish. Sprinkle with freshly chopped parsley or basil. The fresh herbs add color and a burst of freshness that balances the rich butter sauce.
Serving Suggestions
Serve the lemon garlic baked cod hot, straight from the oven, with plenty of sauce and roasted tomatoes spooned over each portion. This dish pairs beautifully with:
- Steamed rice, couscous, or quinoa to soak up the sauce
- Buttered pasta or linguine tossed with a little olive oil and lemon
- Roasted or steamed vegetables such as asparagus, green beans, or broccoli
- Crusty bread for dipping in the lemony pan juices
A simple green salad with a light vinaigrette makes a fresh and crunchy side that complements the delicate fish.
Tips and Variations
- Swap the fish: If you cannot find cod, you can use haddock, pollock, hake, or any firm white fish fillet. Adjust cooking time based on thickness.
- Add extra vegetables: Thin slices of zucchini, bell pepper, or red onion can be added to the pan for a complete one-dish meal.
- Make it dairy-free: Replace the butter with extra olive oil for a lighter, dairy-free version.
- Herb variations: Try dill, thyme, or cilantro instead of parsley for a different flavor profile.
- More citrus: Add a few thin lemon slices on top of the fish before baking for an even stronger lemon aroma.
Storage
Leftover baked cod can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or in a pan over low heat with a splash of water or broth so the fish stays moist.
This lemon garlic baked cod with cherry tomatoes is a simple, vibrant recipe that showcases clean flavors and fresh ingredients. It makes a healthy, satisfying dinner that comes together quickly and looks beautiful on the table, perfect for both everyday meals and special occasions.