If you’ve ever wondered how to bring the bright flavors of fresh tomatoes and the delicate, flaky perfection of cod together in one unforgettable dish, then this Roasted Cod with Tomato Cream Sauce is about to become your new favorite meal. Tender cod fillets roast gently alongside sweet cherry tomatoes and garlic, all coming together in a luscious, creamy tomato sauce that’s rich yet light enough to let the fish shine. This dish is a brilliant mix of comfort and elegance, perfect for a cozy dinner or impressing guests without spending hours in the kitchen.

Roasted Cod with Tomato Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward but essential, each playing a starring role in delivering taste, texture, and that vibrant color pop that makes this dish so inviting.

4 cod fillets (6 to 8 oz. each): Choose fresh or thawed fillets with firm, white flesh for the best roast and flaky bite.
1 head of garlic, cut in half widthwise: Roasting the garlic mellows its sharpness into a sweet, buttery softness that blends beautifully into the sauce.
3 pt. cherry tomatoes, cut in half: These burst open when roasted, lending a natural sweetness and vibrant color to the dish.
1 tsp. extra-virgin olive oil, plus more for drizzling: Adds a fruity richness and helps everything roast to perfection.
Kosher salt: Essential for seasoning and bringing out all the savory flavors.
Freshly ground black pepper: Adds a gentle, aromatic heat that complements the creaminess of the sauce.
1/4 cup chopped onion: Builds a subtle sweetness and depth in the sauce’s base.
1/2 cup dry white wine: Provides acidity and complexity, brightening the tomato cream sauce.
1/2 cup low-sodium chicken stock: Adds a savory undertone without overpowering the delicate fish.
1 tbsp. tomato paste: Intensifies the tomato flavor and adds rich color to the sauce.
1/4 cup heavy cream: Brings that silky, luscious texture that transforms the tomato sauce into a creamy delight.
1/4 cup chopped parsley: Fresh parsley adds a peppery hint and a gorgeous green garnish.

How to Make Roasted Cod with Tomato Cream Sauce

Step 1: Roast the Cod and Tomatoes

Start by preheating your oven to 450°F and lining a sheet pan with parchment paper for easy cleanup and to prevent sticking. Place the cod fillets on the pan in a single layer, add the garlic halves cut side up, and scatter the halved cherry tomatoes around. Drizzle generously with olive oil and season everything with kosher salt and freshly ground black pepper. Roast until the cod turns opaque and flakes easily with a fork—about 15 minutes. Once done, transfer the fish gently to a plate and cover loosely with foil to keep it warm while you prepare the sauce.

Step 2: Build the Tomato Cream Sauce

In a medium saucepan set over medium-high heat, add a teaspoon of olive oil and toss in the chopped onions. Let them soften until fragrant and translucent. Pour in the dry white wine, chicken stock, and stir in the tomato paste, seasoning with salt and pepper as you go. Bring everything to a boil, then reduce to a simmer for 5 minutes to let the flavors meld beautifully.

Step 3: Incorporate Roasted Garlic and Tomatoes

Once your sauce base has matured, squeeze the cloves of garlic out of their skins—they should come out like little creamy treasures after roasting. Add these along with half of the roasted tomatoes from your sheet pan back into the saucepan. Bring it to a boil again, then simmer for another 5 minutes. Then, using an immersion blender, blend the sauce until smooth and velvety. Stir in the heavy cream for that dreamy, silky finish.

Step 4: Plate and Garnish

Return your roasted cod to the plate and ladle the luscious tomato cream sauce over each fillet. Scatter the remaining roasted tomatoes across the top for a burst of color and texture. Finish with a generous sprinkle of fresh chopped parsley to brighten the flavors and presentation.

How to Serve Roasted Cod with Tomato Cream Sauce

Garnishes

Fresh parsley not only adds a pop of green but also a subtle peppery freshness that complements the creaminess of the sauce beautifully. You can also experiment with a light grating of lemon zest for extra brightness or a pinch of red pepper flakes if you want a gentle kick.

Side Dishes

This Roasted Cod with Tomato Cream Sauce pairs exquisitely with something simple like garlic mashed potatoes or a fluffy couscous to soak up every last bit of that luscious sauce. For a lighter approach, a crisp green salad or steamed asparagus brings balance and contrast in texture.

Creative Ways to Present

For an elegant dinner, serve the cod on a large white platter with the sauce spooned artistically around it. You can also serve individual fillets atop a bed of creamy risotto or polenta, letting the sauce cascade down the sides. If entertaining, small decorative bowls with extra sauce and roasted tomatoes on the side make a lovely touch for guests to customize.

Make Ahead and Storage

Storing Leftovers

Leftover Roasted Cod with Tomato Cream Sauce should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for up to two days. Keep the fish separate from the sauce if you can, to preserve texture.

Freezing

While you can freeze the sauce itself, freezing the cooked cod is not recommended because it can alter the texture. Instead, freeze the sauce in small portions to easily heat and pair with freshly cooked fish later on.

Reheating

Gently reheat the sauce in a saucepan over low heat, stirring occasionally. Warm the cod separately in a low oven or microwave briefly, being careful not to overcook it again. Then combine just before serving for the best flavor and texture.

FAQs

Can I use other types of fish for this recipe?

Absolutely! While cod is perfect due to its delicate yet firm texture, you can also swap in halibut, haddock, or even sea bass. Just adjust cooking times slightly depending on thickness.

Is there a non-dairy alternative for the cream?

Yes, substituting heavy cream with coconut cream or a cashew cream can work well, offering a creamy texture with a subtle flavor twist that pairs nicely with tomatoes.

How can I make this dish spicier?

Add red pepper flakes when cooking the sauce or garnish the finished dish with a sprinkle of smoked paprika or freshly diced chili peppers to bring in some heat.

Can I prepare any part of this recipe ahead of time?

You can roast the garlic and tomatoes ahead and keep them refrigerated for up to a day. The sauce can also be made in advance and reheated gently before serving with freshly roasted cod.

What wine pairs best with Roasted Cod with Tomato Cream Sauce?

A crisp dry white wine like Sauvignon Blanc or a light Chardonnay complements the flavors beautifully, echoing the acidity and richness of the sauce without overpowering the fish.

Final Thoughts

Making Roasted Cod with Tomato Cream Sauce is one of those kitchen victories that feels special yet never complicated. The balance of creamy tomato sauce with tender roasted cod is simply irresistible, and the freshness from the roasted tomatoes and parsley ties it all together perfectly. I can’t wait for you to make it your own and share it with someone special—it really has that wow factor that keeps people coming back for seconds!

Roasted Cod with Tomato Cream Sauce Recipe

★★★★★

5.3 from 19 reviews

Author: lilan
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Low Salt

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Description

This Roasted Cod with Tomato Cream Sauce recipe offers a flavorful, elegant dish featuring tender cod fillets roasted with garlic and cherry tomatoes, complemented by a rich and creamy tomato sauce that is perfect for a delightful dinner.

Instructions

Roast the Cod and Vegetables: Preheat your oven to 450°F (230°C). Line a sheet pan with parchment paper and arrange the cod fillets, garlic halves (skin on, cut side up), and halved cherry tomatoes in a single layer. Drizzle everything with olive oil and season with kosher salt and freshly ground black pepper. Roast in the oven for about 15 minutes, or until the fish is opaque and cooked through. Once done, transfer the cod to a plate and cover loosely with foil to keep warm.
Prepare the Sauce Base: While the cod roasts, heat 1 teaspoon of olive oil in a saucepan over medium-high heat. Add the chopped onion and sauté briefly. Pour in the dry white wine, low-sodium chicken stock, and add the tomato paste. Season with salt and pepper, then bring the mixture to a boil. Allow it to simmer for 5 minutes to reduce slightly and develop flavor.
Add Roasted Garlic and Tomatoes: Carefully squeeze the roasted garlic cloves out of their skins—they should separate easily. Add the garlic and half of the roasted cherry tomatoes from the sheet pan into the simmering sauce. Bring it back to a boil and simmer for another 5 minutes to meld the flavors together.
Blend and Finish the Sauce: Turn off the heat. Using an immersion blender, blend the sauce until it’s smooth and creamy. Stir in the heavy cream until fully incorporated, creating a luscious tomato cream sauce.
Serve: Plate the roasted cod fillets and spoon the tomato cream sauce over the fish. Garnish with the remaining roasted cherry tomatoes and sprinkle with chopped parsley. Serve immediately and enjoy a rich, comforting meal.

Notes

Ensure the cod fillets are of similar size for even cooking.
Use fresh and ripe cherry tomatoes for the best flavor.
Dry white wine adds acidity and depth, but you may substitute with additional chicken stock if preferred.
Handle the roasted garlic carefully as it can be soft and may blend easily into the sauce.
This dish pairs well with steamed vegetables, rice, or crusty bread.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Roasting and Simmering
Cuisine: American