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Seafood
Baked Cod with Cherry Tomatoes
25 min total8 prep17 cook2 servings250 cal
PescetarianKetoLow-CarbClassicContains fish
Mild, flaky cod bakes right alongside cherry tomatoes and garlic, which burst and soften into a light, juicy pan sauce. A finish of fresh basil and lemon makes this simple oven dinner taste far more special than the effort it takes.
Ingredients
meat
- 2 filletscod fillets
produce
- 250 gcherry tomatoes
- 3 clovesgarlic
- 0.25 cupfresh basil
- 0.5lemon
pantry
- 3 tbspolive oil
- 0.75 tspsalt
- 0.25 tspblack pepper
Steps
- Preheat the oven to 400°F (200°C).
- Pat the cod fillets dry with paper towels; halve the cherry tomatoes and thinly slice the garlic.
- Arrange the cod in a baking dish and scatter the cherry tomatoes and garlic around it.
- Drizzle everything with the olive oil and season with salt and black pepper.
- Bake 15–18 minutes, until the cod flakes easily with a fork and reaches an internal temperature of 145°F (63°C), and the tomatoes have softened and started to burst.
- Meanwhile, tear the basil leaves.
- Remove the dish from the oven and squeeze the lemon half over the cod and tomatoes.
- Scatter the torn basil over the top.
- Let rest 2 minutes, then spoon the pan juices and tomatoes over the cod to serve.
Tips
- Cod is done the moment it turns opaque and flakes easily — a minute too long and it turns dry.
- Choose a baking dish just big enough to hold everything snugly so the juices stay concentrated.
- Halving the cherry tomatoes helps them soften and burst faster in the oven.
- Tear the basil right before serving so it stays vibrant and fragrant.
