This healthy Baked Cod recipe is ready in less than 40 minutes, requires very little prep work, and it has a beautiful blend of Italian flavors and ingredients. It’s a nice change of pace from the usual fish recipes!
Baked fish—that’s not salmon!
I frequently make baked fish for dinner. It’s easy, it’s healthy, and Ben and I both adore it.
When I think of baked fish, however, my brain gets stuck on my go-to Baked Salmon in Foil. It’s a fantastic recipe, and one that you can change up in numerous ways to keep it fresh. But I wanted to break out of that routine!
Enter: this baked cod recipe. While I’ve made Grilled Cod, Pan Fried Cod, and crispy cod like this Fish and Chips (a baked cod with panko topping), adding jammy tomatoes and fennel really livens it up.
While on its face, this baked cod recipe is simple, the finishes around it make it superb. It will delight and surprise you in a way that you might not think a fish as humble as cod is capable of doing!
Key Ingredients
You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.
- Cod. If you haven’t tried it before, cod is a firm, fairly mild fish. Because it doesn’t have a strong taste, it’s great for people who don’t like “fishy” fish. It also can take on the flavors of whatever you pair with it.
- Lemon. Making baked cod with lemon is classic, and for a good reason (I also used this combo in my Fish en Papillote). The lemon brightens up the fish and makes it taste its best; I can’t imagine cod without it.
- Tomatoes. I love fresh cherry tomatoes in this recipe, and they taste great year-round. If you are making this recipe when tomatoes are in season and you have a windfall of garden tomatoes you’re looking to use up (lucky you!), you can swap them for the cherry tomatoes. Cut them into 1-inch chunks first.
- Yellow Onion. It caramelizes with the tomatoes and becomes jammy, crispy in places, and sweet.
- Fennel. Raw fennel tastes like licorice (and I am not much of a fan). Sautéed and roasted fennel, however, is much more mellow. I like the depth it gives the baked cod. If you prefer not to use fennel, you can simply leave it out.
- White Wine. Sauvignon Blanc or Pinot Grigio are both good choices. Splash in some for the cod; save the rest for dinner! If you prefer to make this baked cod without wine, you can swap in chicken stock.
- Capers. Briny, salty, and a DELISH, instant way to elevate your cooking. Try adding a few tablespoons to some of your favorite Italian recipes.
How to Make Baked Cod
Season the Cod. Pat the cod dry with paper towels and arrange it in the baking dish. Squeeze lemon juice over the top.
Cook the Veggies. Sauté the vegetables with the wine and capers. This gives them a little head start, since they take longer to cook than the fish. Add the veggies to the baking dish with the cod.
Finish. Bake at 375 degrees F for 12 to 15 minutes. You know the cod is done when it flakes easily with a fork at the thickest part. You can also use an instant read thermometer like this one to check the temperature of the fish. It’s done when it reaches 145 degrees F. ENJOY!
What to Serve With Baked Cod
The Mediterranean flavors in this baked cod recipe mean it will pair well with Italian and Greek dishes, and even some French dishes too. You can also pair it with neutral sides like brown rice or farro, letting the saucy, lemony tomato mixture add flavor to the grains.
- Potatoes. Parmesan Crusted Potatoes would be delish!
- Pasta. You don’t want one with a lot of stuff going on, but Garlic Pasta would work well.
- Salad. Like this simple Arugula Salad.
