Dinner

Lemon Herb Baked Cod with Cherry Tomatoes Recipe

ByMariam Harutyunyan August 16, 2026August 16, 2026

Introduction

Baked cod is a simple, flavorful dish that highlights the delicate texture of fresh fish. This recipe pairs tender cod fillets with vibrant cherry tomatoes, garlic, and herbs for an easy weeknight meal that feels special.

The image shows four thick white fish fillets cooked in a clear yellow oil sauce with visible herbs and spices like black pepper and red chili flakes sprinkled on top. Around the fish, there are bright red cherry tomatoes still on their green vine, and thin slices of yellow lemon underneath the fish and tomatoes. Green leafy herbs are scattered over the dish, adding a fresh touch. The dish is presented on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 cod fillets, about 1″ thick
Kosher salt

Freshly ground black pepper
1 lemon, sliced, plus wedges for serving

2 garlic cloves, smashed, unpeeled
2 thyme sprigs

1 cup cherry tomatoes
1/4 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes

2 tablespoons finely chopped fresh parsley

Instructions

Step 1: Arrange a rack in the center of the oven and preheat to 400°F (200°C).
Step 2: Pat the cod fillets dry with paper towels. Season all sides generously with kosher salt and freshly ground black pepper.

Step 3: In a 13″ x 9″ baking dish, combine the lemon slices, smashed garlic cloves, thyme sprigs, cherry tomatoes, olive oil, and crushed red pepper flakes. Toss gently to coat and spread the mixture evenly.
Step 4: Nestle the seasoned cod fillets into the baking dish among the vegetables and herbs.
Step 5: Bake until the cod is opaque and flakes easily with a fork, about 25 to 30 minutes depending on the thickness of the fillets. The internal temperature should register 145°F (63°C) when done.

Step 6: Remove from oven, sprinkle with chopped parsley, and serve immediately with lemon wedges. Spoon some of the pan sauce over the fish for extra flavor.

Tips & Variations

For a richer flavor, add a splash of white wine to the baking dish before cooking.
Swap thyme for fresh dill or basil for a different herb profile.

If you prefer a spicier dish, increase the crushed red pepper flakes or add a pinch of smoked paprika.
Serve with crusty bread or a simple green salad to complete the meal.

Storage

Store any leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature (around 300°F or 150°C) to avoid drying out the fish. Avoid reheating in the microwave if possible, as it can make the fish tough.

How to Serve

A white rectangular piece of cooked fish sits in the center of a white plate, topped with small green herb leaves and red chili flakes, giving it a slightly spicy look. Underneath the fish, there is a thin slice of light green cucumber or squash. To the left side, two roasted bright red cherry tomatoes add a pop of color. A silver fork rests on the right side of the plate, holding a small chunk of the fish. The fish looks tender and flaky, with a drizzle of oil around it. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod fillets for this recipe?

Yes, you can use frozen cod, but be sure to thaw them completely and pat dry before seasoning and baking. This helps achieve a better texture and even cooking.

What can I serve with baked cod?

Baked cod pairs well with steamed vegetables, rice, quinoa, or a fresh green salad. Crusty bread is also great for soaking up the flavorful pan sauce.