Dinner

Baked Cod with Cherry Tomatoes, Lemon, and Fresh Herbs Recipe

Bylilan Sage August 15, 2026August 15, 2026

Introduction

This baked cod recipe is a simple and flavorful way to enjoy tender, flaky fish. Infused with lemon, garlic, and fresh herbs, it makes a light yet satisfying meal perfect for any night of the week.

The dish shows four thick white fish fillets, cooked and soft with light brown spices on top, layered on a base of thin lemon slices. Bright red cherry tomatoes still on their green vine are scattered between the fish pieces, adding a shiny texture. The whole plate is covered with golden olive oil, and small green herb leaves are sprinkled over everything. The scene is set on a white bowl over a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cod fillets, about 1″ thick
Kosher salt
Freshly ground black pepper
1 lemon, sliced, plus wedges for serving
2 garlic cloves, smashed, unpeeled
2 thyme sprigs
1 cup cherry tomatoes
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
2 tablespoons finely chopped fresh parsley

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C).
Step 2: Pat the cod fillets dry with paper towels and season all sides with kosher salt and freshly ground black pepper.
Step 3: In a 13″ x 9″ baking dish, combine the lemon slices, smashed garlic cloves, thyme sprigs, cherry tomatoes, olive oil, and crushed red pepper flakes. Toss gently to coat and spread in an even layer.
Step 4: Nestle the seasoned cod fillets into the baking dish among the vegetables and herbs.
Step 5: Bake until the cod is opaque and flakes easily with a fork, about 25 to 30 minutes depending on thickness. The internal temperature should reach 145°F (63°C).
Step 6: Remove from oven, sprinkle with chopped fresh parsley, and serve with lemon wedges. Spoon some of the pan sauce over the fish for extra flavor.

Tips & Variations

For a different herb flavor, try substituting thyme with dill or tarragon.
Add a splash of white wine to the baking dish for a subtle acidity and depth.
If you prefer a spicier kick, increase the crushed red pepper flakes to 1/2 teaspoon.
Make sure to pat the cod dry before seasoning to help the seasoning stick and ensure a better texture.

Storage

Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F (150°C) until warmed through to prevent the fish from drying out. Avoid microwaving if possible, as it can make the cod rubbery.

How to Serve

The image shows a white baking dish filled with four thick, white pieces of cooked fish seasoned with black pepper and garnished with small green herbs on top. Under some pieces of fish, thin yellow lemon slices are placed, adding a bright contrast. Around the fish, there are small, shiny red cherry tomatoes and sprigs of herbs, all sitting in a light yellow olive oil or sauce that slightly pools at the bottom of the dish. The whole scene is bright and fresh, set against a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod for this recipe?

Yes, you can use frozen cod fillets, but be sure to thaw them completely and pat dry before baking to ensure even cooking and good texture.

What can I serve with baked cod?

Baked cod pairs well with steamed vegetables, rice, quinoa, or a simple green salad for a balanced meal.