Baked cod with tomatoes
This baked cod with tomatoes makes 2 servings of flaky white fish in a juicy roasted tomato-onion pan sauce. Cherry tomatoes, garlic, capers, oregano, and lemon cook together first so the cod bakes gently on top instead of drying out. Finish with parsley and serve straight from the skillet for an easy weeknight dinner.
Estimated calories and US ingredient costs.
For 4 servings, use a 12-by-17-inch sheet pan or two 10-inch oven-safe skillets so the tomatoes still roast in a single layer. Keep the oven at 425 F and only add extra time for thicker fillets, not for a larger batch of tomatoes. Crowding the pan will steam the fish and dilute the sauce.
Your whole cook, in one place.
Ingredients, steps and a live timeline. Ready for 2 people.
Step timeline
Cooking order
7 leftHeat the oven and choose the pan
~4 minHeat the oven and choose the pan.
Set the oven to 425 F.
Use a 10-inch oven-safe skillet or a 2-quart baking dish so the tomatoes can spread out in a single layer.
If you are using a skillet, make sure it has enough room for the cod fillets to nestle on top without overlap.
Ingredients
- 12 oz total for recipeCod fillets, skinless and boneless
- 10 oz total for recipeCherry tomatoes, halved
Roast the tomato base first
~10 minRoast the tomato base first.
In the skillet or baking dish, combine the cherry tomatoes, yellow onion, minced garlic, 1 tbsp olive oil, 1/4 cup water, drained capers, dried oregano, 1/4 tsp kosher salt, and 1/8 tsp black pepper.
Toss well and spread everything into an even layer.
Roast for 10 minutes, until the tomatoes begin to burst and the onion softens.
Ingredients
- 10 oz total for recipeCherry tomatoes, halved
- 4 oz total for recipeYellow onion
- 2 tspGarlic
- 1 tbspOlive oil
- 1/4 cupWater
- 1 tbspDrained capers
- 1 tspDried oregano
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
Season the cod
~4 minSeason the cod.
While the tomatoes roast, pat the cod fillets dry with paper towels.
Rub them with the remaining 1 tbsp olive oil, then season both sides with the remaining 1/4 tsp kosher salt and 1/8 tsp black pepper.
Drizzle 2 tsp of the lemon juice over the fish so the surface tastes bright before it goes into the oven.
Ingredients
- 12 oz total for recipeCod fillets, skinless and boneless
- 10 oz total for recipeCherry tomatoes, halved
- 1 tbspOlive oil
- 1/4 tspKosher salt
- 1/8 tspBlack pepper
- 2 tspLemon juice
Nestle and bake the fish
~12 min cookNestle and bake the fish.
Pull the hot pan from the oven and make two spaces in the tomato mixture.
Set the cod fillets into those spaces and spoon some of the tomato juices over the top.
Return the pan to the oven and bake for 10 to 12 minutes, until the cod is opaque and flakes easily at the thickest point, or reaches 145 F.
Ingredients
- 12 oz total for recipeCod fillets, skinless and boneless
- 10 oz total for recipeCherry tomatoes, halved
Finish the sauce
After ~12 minFinish the sauce.
Remove the pan from the oven and let it stand for 2 minutes so the juices settle.
Stir in the remaining 1 tsp lemon juice and the chopped parsley.
If the sauce looks a little loose, leave the pan uncovered for the rest period so it reduces slightly.
If the pan looks dry, stir in 1 to 2 tsp of hot water.
Ingredients
- 1 tspLemon juice
- 1 tbspParsley
Serve immediately
~3 minFinish with every bit of sauce from the pan so the fish stays moist.
Serve meal
~1 minOnce all dishes are cooked and ready, plate and serve the meal together.
Baked cod with tomatoes: Serve immediately.
Baked cod with tomatoes: Spoon the tomatoes and pan juices onto two plates or shallow bowls, then top with the cod fillets.
Baked cod with tomatoes: Serve right away while the tomatoes are glossy and the cod is tender.
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Create a custom meal with what you have.
Read the traditional recipe
Ingredients
For 2 people
- 12 oz cod fillets, skinless and boneless
- 10 oz cherry tomatoes, halved
- 4 oz yellow onion, thinly sliced
- 2 tsp minced garlic
- 2 tbsp olive oil
- 1/4 cup water
- 1 tbsp drained capers
- 1 tsp dried oregano
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tbsp lemon juice
- 1 tbsp chopped parsley
Method
- Heat the oven and choose the panSet the oven to 425 F. Use a 10-inch oven-safe skillet or a 2-quart baking dish so the tomatoes can spread out in a single layer. If you are using a skillet, make sure it has enough room for the cod fillets to nestle on top without overlap.
- Roast the tomato base firstIn the skillet or baking dish, combine the cherry tomatoes, yellow onion, minced garlic, 1 tbsp olive oil, 1/4 cup water, drained capers, dried oregano, 1/4 tsp kosher salt, and 1/8 tsp black pepper. Toss well and spread everything into an even layer. Roast for 10 minutes, until the tomatoes begin to burst and the onion softens.
- Season the codWhile the tomatoes roast, pat the cod fillets dry with paper towels. Rub them with the remaining 1 tbsp olive oil, then season both sides with the remaining 1/4 tsp kosher salt and 1/8 tsp black pepper. Drizzle 2 tsp of the lemon juice over the fish so the surface tastes bright before it goes into the oven.
- Nestle and bake the fishPull the hot pan from the oven and make two spaces in the tomato mixture. Set the cod fillets into those spaces and spoon some of the tomato juices over the top. Return the pan to the oven and bake for 10 to 12 minutes, until the cod is opaque and flakes easily at the thickest point, or reaches 145 F.
- Finish the sauceRemove the pan from the oven and let it stand for 2 minutes so the juices settle. Stir in the remaining 1 tsp lemon juice and the chopped parsley. If the sauce looks a little loose, leave the pan uncovered for the rest period so it reduces slightly. If the pan looks dry, stir in 1 to 2 tsp of hot water.
- Serve immediatelySpoon the tomatoes and pan juices onto two plates or shallow bowls, then top with the cod fillets. Finish with every bit of sauce from the pan so the fish stays moist. Serve right away while the tomatoes are glossy and the cod is tender.
Before you cook
What to get ready
Rimmed baking tray or shallow baking dish, fish spatula and instant-read thermometer.
Roast the tomato-onion base first and choose fillets of similar thickness.
If something needs adjusting
Thin fillet ends dry out
Tuck very thin ends underneath and check each piece separately for 145°F.
Different portions finish unevenly
Choose pieces of similar thickness and check them individually for 145°F. Remove thin portions while thicker ones finish.
Store for later
Store fish in a covered shallow container and refrigerate promptly. Reheat gently to 165°F, keeping fresh garnishes separate until serving.
Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.
Make the ingredients go further
Frozen cod is useful for portioning; use remaining capers in piccata.
Next use for your ingredients: Chicken piccata →
Calculate this meal with your own prices →
How to Use a Food Thermometer →
Cooking notes updated October 24, 2026. How we create recipes.
Tips, swaps and questions
A little kitchen know-how
Roasting the tomato mixture before the cod goes in is what gives this dish a proper sauce instead of watery chopped tomatoes. If the tomatoes have not started collapsing after the first roast, give them 2 to 3 more minutes before adding the fish. That head start helps the cod finish gently and keeps the fillets from turning dry.
Make it work for you
Swap cod with haddock or pollock for a similar bake time and very similar texture. If you use thicker halibut, keep the tomato step the same but expect a few extra minutes in the oven. If you switch to salmon, reduce the first roast of the tomatoes to 8 minutes because salmon releases more fat and can soften the sauce faster.
Use more of your yellow onion and garlic in beef kofta.
How do I keep the cod from drying out?
Start with a hot tomato base so the fish bakes in steam and juices, not dry oven air. Pat the cod dry, oil it lightly, and stop baking as soon as it flakes at the center or reaches 145 F. If the fillets are very thick, they may need 2 to 5 extra minutes, but the sauce should stay loose and spoonable.
Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.