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 tomato recipe you will crave time after time.

Serve this baked cod over Cauliflower Mash with Ricotta and Roasted Garlic with a side of Roasted Garlic Green Beans for a complete meal.

Baked Cod

Okay friends. So this recipe has been a long time in the making. Three months is a long time for me and don’t ask why it took so long to share.

But I came across a tomato and herb butter recipe beginning of the summer in the Cooking Light magazine and let me tell you, it was everything, plus more!

You guys know that I try to limit butter and processed foods on this blog but believe me when I say a little goes a long way here.

I can’t get over how flavorful the herb butter is, especially when paired with a mild and lean fish like cod.

Cod with Tomato and Herb Butter - the best cod recipe you will ever make! Flavorful, flaky, and tender.

Best 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. It truly is.

This melted butter sauce over baked cod is one delicious baked cod with butter dinner. Plus all those juices on the bottom of the pan…(my heart) ♥

ingredients for baked cod in herb butter

To bake the fresh cod. All you need to do is pre-heat the oven to 400 F degrees. Toss the cod fillets with little olive oil, salt, and pepper. Place in a baking dish and bake for 15 minutes or so, depending on the thickness or until easily flakes with a fork.

ingredients for best cod recipe

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.

Cod with Tomato and Herb Butter - the best cod recipe you will ever make! Flavorful, flaky, and tender. Plus at only 278 cal | littlebroken.com @littlebroken

More Baked Cod Recipes

Video: How to Make Cod with Tomato and Herb Butter

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Close up side view of cod in tomato herb butter

Cod with Tomato and Herb Butter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 105 reviews
  • Author: Katya
  • 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

Units Scale

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

  • 22 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

  1. In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
  2. 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.
  3. 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

  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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