Dinner

Baked Cod with Cherry Tomatoes, Lemon, and Fresh Herbs Recipe

ByClara Bennett August 11, 2026August 11, 2026

Introduction

Baked cod is a simple and flavorful dish that highlights the delicate texture of fresh fish. With a zesty lemon and tomato medley, this recipe offers a light yet satisfying meal perfect for any night of the week.

The image shows four pieces of white fish fillets placed in a shallow layer of golden yellow olive oil mixed with lemon slices and red cherry tomatoes still on their green vines. Each fish piece is sprinkled with black pepper, red chili flakes, and fresh green herbs like parsley and thyme, adding texture and color contrast. The cherry tomatoes are bright and glossy with some slightly wrinkled skins, and the lemon slices are pale yellow with a juicy appearance. Everything rests on a white marbled background that enhances the brightness of the ingredients. 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 it to 400°F (200°C).
Step 2: Pat the cod dry with paper towels and season all sides 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 everything to coat and spread the mixture in an even layer.
Step 4: Nestle the cod fillets into the baking dish among the lemon and tomato mixture.
Step 5: Bake the cod until it is opaque and flakes easily with a fork, about 25 to 30 minutes depending on the thickness of the fillets. The internal temperature should reach 145°F (63°C).
Step 6: Remove from the oven, sprinkle the chopped fresh parsley on top, and serve with lemon wedges. Spoon the pan juices over the fish for added flavor.

Tips & Variations

For a milder dish, reduce or omit the crushed red pepper flakes.
Swap cherry tomatoes with grape tomatoes or diced bell peppers for a different flavor.
Add a splash of white wine to the baking dish before cooking to enhance the sauce.
Use fresh thyme if possible for the best aroma, but dried thyme works in a pinch (use about one-third the amount).

Storage

Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or use a microwave on low power to avoid drying out the fish.