Baked Cod is gently cooked in a lemon butter sauce and surrounded by roasted tomatoes and capers.

This is a perfect quick and easy fish recipe that can be ready in less than 30 minutes. It’s simple yet fresh and flavorful!

close up of cooked Baked Cod with Tomatoes & Capers in a pan

We love this recipe for Baked Cod.

  • It’s simple and fast!
  • The fish comes out tender and flaky every time.
  • It’s light fresh and a healthy alternative to red meat.

ingredients to make Baked Cod with Tomatoes & Capers

Ingredients

COD If fillets are too large, replace them with cod loins which are shorter but fatter. They will take longer to cook and a meat thermometer should be used to make sure they’re baked fully through. Both cuts of cod can be found fresh or frozen!

SAUCE Lemon juice and butter are an ideal match for the mild, buttery flavor of cod.

TOMATOES Roasted tomatoes give the dish a savory flavor and a pop of color.

BASIL Fresh herbs are the perfect way to finish off this dish before serving.

Variation: A light, breaded topping can be made by combining some Panko breadcrumbs with olive oil, lemon zest and a sprinkle of parmesan cheese. Sprinkle over the top of the fish before baking.

PRO TIP: Place the baked fish under the broiler for 1 minute for an extra crunchy crust on the top.

oil and tomatoes in a pan to make Baked Cod with Tomatoes & Capers

How to Bake Cod

It’s so easy to make this luscious and flaky cod, and it just takes a few quick prep steps to perfect fish!

  1. Toss cod with lemon juice & 1 teaspoon of olive oil in a bowl. Chill in the refrigerator.
  2. Toss tomatoes with remaining olive oil, garlic, basil, capers, salt, & pepper; roast.
  3. Nestle the cod with roasted tomatoes & capers, drizzle butter over the cod, bake according to the recipe below.

chicken and tomatoe mixture in a pan to make Baked Cod with Tomatoes & Capers

What to Serve with Baked Cod

Leftovers

  • Keep leftover cod in an airtight container in the refrigerator up to 3 days. It makes great leftovers as Fish Tacos!
  • Reheat in the microwave, serve cold over a salad, or tuck into a wrap for a workday lunch.
  • Cod can be frozen for up to two months if wrapped tightly, but the texture won’t be the same once it’s thawed. In this case, use it in soups or stews.

Our Fave Fish Dishes

Did you make this Baked Cod? Be sure to leave a rating and a comment below! 

close up of cooked Baked Cod with Tomatoes & Capers in a pan
4.94 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Baked Cod with Tomatoes & Capers

Baked cod with cherry tomatoes & seasonings is a healthy, flavorful entree that's ready in 30 minutes!
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4

Ingredients  

  • 4 cod filets 5-6 ounces each
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil + 1 teaspoon, divided
  • 2 cups cherry tomatoes halved
  • 2 cloves garlic minced
  • ¼ teaspoon dried basil
  • 2 tablespoons capers
  • 1 teaspoon lemon pepper seasoning
  • salt to taste
  • 2 tablespoons butter melted
  • fresh parsley and basil for serving optional

Instructions 

  • Preheat oven to 400°F. Toss cod with lemon juice and 1 teaspoon of olive oil. Place in the refrigerator.
  • Toss tomatoes with remaining tablespoon of olive oil, garlic, basil, capers, and salt & pepper to taste. Place in a 9x13 pan and roast 10 minutes.
  • Remove cod from the fridge and nestle in the pan with the tomatoes. Drizzle melted butter over cod.
  • Bake for 11-14 minutes or just until opaque and the fish flakes easily. Do not overcook.
  • Remove from the oven and sprinkle with parsley and basil before serving.

Notes

If your fish filets are thicker they will need more time.
4.94 from 15 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 838 | Carbohydrates: 4g | Protein: 161g | Fat: 15g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 402mg | Sodium: 655mg | Potassium: 3901mg | Fiber: 1g | Sugar: 2g | Vitamin A: 908IU | Vitamin C: 28mg | Calcium: 162mg | Iron: 4mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Fish, Side Dish
Cuisine American

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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. No cherry tomatoes so I substituted a small can of drained, diced tomatoes that I crushed somewhat. I added a bit of honey, too. YUM5 stars

  2. I made this recipe yesterday, 3/4/2022 with great results. The roasted tomatoes were delicious. The cod perfectly flavored. I used the tip regarding a few bread crumbs under the broiler since I didn’t have either fresh parsley or basil. My only issue was that I left the cod a bit too long in the marinade and the fish was not as firm textured as I would have liked, but that’s on me. I have printed this recipe and added it to my recipes. We will be making this again soon. Delicious!5 stars

  3. This is my go to recipe for baked cod. Love it! I’ve made this several times and having it again tonight.5 stars

  4. Great! Tried to duplicate the Maggiano’s recipe! Close but “ No Cigar” !!! Not the fish problem b/c it was great, fresh cod from Seattle( frozen) it was wonderful ( caught, flash frozen) and shipped. But my cooking????? Anyway, it was GREAT- capers, lemons, garlic, and Love!!!! Hi5 stars

  5. I made this tonight and it was very good. I will make it again. With the tomatoes and the other several ingredients, it made a little sauce that I think would have gone great with the rice I wish I would have made. I have leftovers, so tomorrow I’ll make the rice with the leftovers. Thanks.4 stars