Best Baked Cod Recipe Ever
This cod recipe is one of the best meals I’ve ever made, but don’t just take my word for it! With over 100 ratings and a 5-star review, it’s loved by readers, too. In fact, it has continued to be one of the most popular recipes on the site since I first posted it in 2016, getting millions of page views on a regular basis.
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Buttery Cod Fillet Recipe
A quick, easy meal, it features tender, flakey cod coated in a decadent tomato herb butter sauce and is ready to eat in under an hour.
I love to prepare it for friends and family, and they always beg me for the recipe, because they don’t believe it didn’t come from a restaurant! It’s so tasty that even those who don’t love fish ask for seconds.
We love to serve it with rice, quinoa, or crust bread to soak up all the sauce. And you can never go wrong with a side salad, too.
My Take on The Butter and Tomato Cod Recipe
So I changed the recipe up a bit and put my own little spin and it’s seriously the best cod recipe out there.
It’s basically garlic, shallots, tomatoes, spices and broth simmered until tomatoes burst and release their juices. Then you stir in the butter and fresh herbs and OMG!
The result is velvety, thick, slightly spicy and sweet butter that you will want to eat by a spoonful.
Plus all those juices on the bottom of the pan…(my heart) ♥
Cod Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Aromatics: Shallot and garlic.
- Oil: I like to use olive oil, but avocado oil will also work.
- Tomatoes: Grape or cherry tomatoes.
- Chicken stock: Use homemade chicken stock or store-bought stock.
- Herbs and spices: Kosher salt, red pepper flakes, fresh chopped herbs (basil, parsley, chives, cilantro, etc.)
- Granulated sugar: Helps balance the acidity of the tomatoes.
- Butter: Unsalted butter is best.
- Lemon: Lemon juice adds brightness and helps tenderize the fish. Freshly squeezed is best, but bottled varieties will also work.
- Cod fillets: Look for fresh cod that is bright, moist, and firm.
How to Make The Best Baked Cod Recipe Ever
You’ll need a small saucepan and a casserole dish for this recipe. The recipe card below has all the details you need.
Step 1: Heat the olive oil in a small saucepan over medium heat. Add the shallot and garlic, and sauté until soft, stirring occasionally.
Step 2: Add the tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer uncovered until the tomatoes break down and release their juices and the liquid has almost evaporated.
Step 3: Remove the saucepan from the heat, and stir in the butter and fresh herbs. Cover to keep warm while preparing the fish.
Step 4: Drizzle the bottom of the casserole dish lightly with olive oil.
Step 5: Use a clean paper towel to pat the cod dry, and arrange it in a single layer in the dish. Season generously with salt and pepper, and drizzle the top with olive oil and a squeeze of lemon juice.
Step 6: Cover the dish tightly with aluminum foil, and bake until the fish flakes easily with a fork. Remove the cod from the oven, and spread the tomato butter on top.
Step 7: Cover the casserole dish again, and let it stand for a few minutes before serving. Garnish with fresh chopped herbs, if desired, and enjoy warm.
How to Serve This Recipe For Cod
You can serve it with rice, quinoa, or my favorite…crusty bread to soak in all the juices. I mean does it get better than that!?
I’m really hoping you give this baked cod with butter a try and even if you’re not a fish lover, I think it will change your mind.
Storing and Reheating Leftovers
Store leftover cod with tomato herb butter in an airtight container in the fridge for 1-2 days. I do not recommend freezing this recipe.
More Baked Cod Recipes
- Cod in Creamy Roasted Pepper Sauce
- Baked Fish and Vegetables in Foil Packets
- Blackened Salmon Lettuce Wraps – you can easily sub cod for this recipe
- Bruschetta Baked Cod with Panko
Video: How to Make Cod with Tomato and Herb Butter
Recipe For Cod
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Most tender, flakiest, and flavorful cod you will ever make! This tomato and herb butter compliments the mild tasting cod in the most delicious way ever. It will be the only baked cod with butter you will crave time after time.
Ingredients
Tomato and Herb Butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape or cherry tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter, sliced
- 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish
Cod
- 2 – 2 1/4 pounds fresh cod fillets, cut into 6-8 oz. portions*
- 1 lemon
- Kosher salt and fresh ground black pepper
Instructions
Tomato and Herb Butter
- In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
- Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
Cod
- Preheat the oven to 400 degrees F.
- Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
- Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
- Garnish with fresh chopped herbs, if desired, and serve immediately.
Notes
*I used about 2 1/4 pounds of cod that I was able to cut into six (6-8 oz.) individual portions
**This cod serves really well with cooked rice, quinoa, or crusty bread to soak up all the juices.
Nutrition
- Serving Size: 1 (6-8 oz.) fillet plus sauce
- Calories: 350
- Sugar: 3.1 g
- Sodium: 383.3 mg
- Fat: 11.1 g
- Carbohydrates: 6.8 g
- Protein: 57.7 g
- Cholesterol: 168.7 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
had anyone tried with frozen thawed cod patted dry. wasnt able to get fresh
Just make this 😋 delicious Baked Cod and tomatoes for the first time not not the last.
I made the recipe with 2 pieces of Cod and 1/2 the recipe for the sauce
it was superbe so easy to make too
Thank you for sharing
this was delicious. i used basil, cilantro and lemon thyme. and because our tomatoes are not quite ready i subbed Pastene cherry tomatoes in a can. worked great.
Have made this a few times now. It is excellent Flavors of the tomatoes and butter are so good with this fish!
Oh my goodness, this recipe completely and utterly rocks. I bought 2.5lbs of cod at Costco and used half of it for this recipe, half of it for beer battered cod, which my family absolutely loves. But this recipe won handily over the other. This is a keeper. I recommend using extra virgin olive oil as it will greatly enhance the flavor.
Cod came out excellent and very easy. Made extra tomato and herb butter to serve with pasta.
Best fish dish ever. Even for those who are not big fan of fish. Love it! I add some fresh thyme and rosemary to sauce for extra flavor
This is a fabulous and tasty dish! I eliminated onions, since my husband does not eat them, but added some chopped fennel bulb in their place and sautéed it with the garlic. I used some chopped fennel fronds and fresh parsley. It was easy, moist, and full of flavor!