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. 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 Fish Recipe
This is one of my favorite dinners to make when I want something a little special without spending hours in the kitchen. The cod is tender and flaky, but the tomato herb butter is what makes this dish worth sharing.
My tip is to let the tomatoes cook down until most of the liquid has evaporated, then stir in the butter and fresh herbs off the heat. You’ll end up with a rich, velvety sauce that’s full of flavor. I promise you’ll want to eat it by the spoonful.
I love serving it with rice, or simply crusty garlic bread for soaking up every bit of sauce. Add a side chopped salad, and you have a dinner that feels special but comes together in about 45 minutes.
Why You’ll Love This Butter and Tomato Baked Cod Recipe
- Big flavor from simple ingredients. Tomatoes, butter, and fresh herbs create a rich sauce that complements the mild, flaky cod.
- Ready in 45 minutes. Special enough for company and simple enough for a weeknight.
- Easy to make a meal. Serve with rice or crusty bread to soak up the sauce and a simple salad on the side.
Baked Cod Recipe Ingredients
See the recipe card for full information on ingredients and quantities.
- Cod fillets: Choose pieces of similar thickness so they cook evenly. Frozen cod works too; thaw completely and pat dry well to remove excess moisture.
- Tomatoes: Cherry or grape tomatoes work best here. Let them soften and burst as they simmer to build the base of the sauce.
- Butter: Use unsalted butter to control the seasoning. Stir it in off the heat for a smooth, velvety sauce.
- Fresh herbs: Basil, parsley, chives, or a combination all work well. Add them at the end to preserve their fresh flavor.
- Sugar: A small amount balances the tomatoes’ acidity. If your tomatoes are especially sweet, you can reduce it or leave it out.
How to Make The Best Baked Cod Recipe Ever
The recipe card below has all the details you need.
Step 1: Make the sauce. Sauté the shallot and garlic, then add the tomatoes, stock, and seasonings. Simmer until the tomatoes break down and most of the liquid evaporates.
Step 2: Finish with butter and herbs. Remove from the heat and stir in the butter and fresh herbs.
Step 3: Bake the cod. Pat dry, season, and arrange in an oiled baking dish. Add olive oil and lemon juice, cover tightly, and bake until the fish flakes easily.
Step 4: Combine and serve. Spoon the tomato herb butter over the cod. Cover and let stand for 1–2 minutes before serving.
Baked Cod Recipe Variations
- Try another fish. Swap the cod for haddock or halibut, adjusting the baking time for the thickness of your fillets.
- Add olives or capers. Stir a small handful of sliced Kalamata olives or a spoonful of drained capers into the tomato sauce. Taste before adding extra salt.
- Adjust the heat. Add a little more red pepper flakes for extra warmth, or leave them out for a milder sauce.
What to Serve with Baked Cod
I like to keep the sides simple so the tomato herb butter can shine.
- Rice or quinoa: Spoon the cod and sauce over cooked rice or quinoa to catch all those flavorful juices.
- Crusty bread: My favorite for soaking up the sauce. Try my garlic sourdough bread if you want something a little extra.
- A fresh salad: My house salad adds crunch and a refreshing balance to the buttery sauce.
Best Baked Cod Recipe FAQs
If your cod turns out tough or rubbery, it usually means it was overcooked. Cod is naturally a delicate fish, so it doesn’t take long in the oven. A good rule of thumb is to cook it until it just flakes easily with a fork. I always recommend keeping an eye on the thickness of your fillets. Thicker pieces need a little more time, while thinner ones can be done in as little as 10 minutes.
My go-to is a mix of garlic, lemon, fresh herbs, and a pinch of red pepper flakes. But it’s also delicious with Mediterranean spices like paprika, oregano, or dill. If you want to keep things super simple, even just olive oil, salt, and pepper will do the trick.
Video: How to Make Cod with Tomato and Herb Butter
If you make this recipe, please leave a ⭐️ STAR rating and COMMENT letting us know how you liked the recipe.
Best Baked Cod Recipe Ever
- 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
-
Cod: Choose similar thicknesses for even cooking.
-
Leftovers: Refrigerate in an airtight container for up to 2 days. Reheat gently to avoid drying out the fish. I don’t recommend freezing.
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
More Favorites From Little Broken
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.
I usually don’t follow recipes to the letter, but for this one I did since I had 100% of the ingredients, and I am very glad I did. What a wonderful recipe! I used cherry tomatoes, basil, and parsley from my garden in the butter, and served the cod over quinoa alongside green beans also from my garden. Holy smokes this was an outstanding meal! Easy enough for a weeknight but beautiful and tasty enough for something special as well. I am always looking for recipes to use up cherry tomatoes, so this will absolutely be in regular rotation this summer!
I’ve made this recipe several times over the last few years. It never disappoints and ingredients are perfect. The results are an outstanding dinner for special occasion or anytime . Thank you so much for sharing this recipe. We love it!
This recipe is so delicious!! I’ve made it several times and I ts not always the same herbs, but is always great; my family loves it!
absolutely love it! The recipe works with chicken as well.
I’m not crazy about white fish, but this is the best ever! I’ve made it quite a few times for company and it is always a hit
Hello,
can you make this cod dish with halibut?
Hi Lisa: Yes, you can use halibut in place of cod here. Just watch the cooking time as the halibut is a firmer, thicker fish, so it may take a few more minutes to cook through. Let me know how it turns out!
Just discovered this recipe and have made it twice for myself and my husband and will be making it again for a friend dinner gathering tonight. The first time I made it my husband and I couldn’t stop talking about how great it was. I made a couple mods- i used whole blanched plum tomatoes(to remove the skins) as I don’t like eating the skins if I can avoid them due to the lectins), diced. And, I wanted the tomato butter to be a little saucier (pardon the pun on the French word there), so I added white wine to the sauce before blending in the butter and herbs at the end. When mixed with the cod juices after letting the sauce sit on the cooked fish, the sauce was Devine and reminded me of the broth in a cioppino dish I had years ago that was fantastic.
Love the tweaks! The white wine addition sounds amazing. So glad you and your husband enjoyed it, and what a perfect dish to share with friends!
Thank you Katya! It’s a very good recipe. The sauce has the right consistency, not liquidy nor acidic, like other cherry tomato based sauces I’ve tried before with white fish. It’s a keeper!
This was amazing wow. So yummy and simple to make.
I had this at a friends house and loved it. I am making this dish as I am writing this. As a fish and seafood lover in Newfoundland I can say this is one of the best cod dishes I have ever had.
It’s a really good recipe. But I am having trouble finding cherry or grape tomatoes that break down. Even the organic ones seem to have been modified so they don’t become soft. At this point, I will not buy any tomato that is not organic because I fear the GMO modifications are making the tomatoes harder. Grape tomatoes seem to be more affected than cherry tomatoes. And I recommend using fresh tarragon in this recipe with some fresh parsely added.
had anyone tried with frozen thawed cod patted dry. wasnt able to get fresh
Last night! Soaked the cod in milk for 30 min then kept at room temp in a colander for about 30 min- squeezed dry with paper towels. It was delicious- probably a little more water in the dish but fish was good!
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!