Baked cod with tomatoes is a simple, flavorful one-pan dish that’s perfect for a quick Whole30 or Paleo meal. The cherry-like tomatoes roast until blistered, releasing juicy sweetness that complements the flaky cod.
This recipe is built for busy weeknights: minimal prep, one skillet, and very little cleanup. It’s Whole30 and Paleo-friendly, but easy to adapt for anyone looking for a light, satisfying meal.
Roasting the tomatoes concentrates their flavor so when you cut into one it bursts with sweet-tart juices. Serve a piece of cod with a few roasted tomatoes and fresh basil for a bright, balanced bite.
Ingredients
- Cod fillets (about 2 x 8 oz)
- Campari, roma, or cherry tomatoes (about 12 medium campari or a pint of cherry tomatoes)
- Olive oil (about 4 tablespoons)
- Salt and freshly ground black pepper
- Fresh basil leaves (10–15 medium to small leaves)
Which tomatoes to use
Campari tomatoes work beautifully for this dish, but cherry or roma tomatoes are great substitutes. Choose ripe, flavorful tomatoes for the best results.
Notes and variations
Fresh basil will darken slightly where it touches the hot food — this is normal and doesn’t affect taste. For extra flavor, sprinkle in Italian seasoning, dried oregano, or smoked paprika before baking. If you’re not following Whole30, serve the baked cod over rice, orzo, or quinoa to make it more substantial.
Method
Preheat the oven to 400°F (200°C).
In a large oven-safe skillet, add 1 tablespoon olive oil and swirl to coat the bottom. Arrange the cod fillets in the pan and add the tomatoes around them. Drizzle the remaining 3 tablespoons of olive oil over the fish and tomatoes, then season everything with salt and pepper.
Place the skillet in the oven and bake for about 15 minutes, until the cod is opaque and flakes easily with a fork and the tomatoes are blistered. Remove from the oven and let rest for 2 minutes.
To serve, plate the cod and tomatoes, top with fresh basil leaves, and add more salt and pepper to taste.
Quick recipe summary
- Prep time: 5 minutes
- Cook time: 15 minutes
- Total time: 20 minutes
- Serves: 2
Nutrition (per serving, approximate)
- Calories: 380 kcal
- Protein: 25 g
- Carbohydrates: 2 g
- Fat: 29 g
More cod ideas
- Air fryer blackened cod
- Air fryer panko cod
- Air fryer cod
- Baked panko parmesan cod
- Cod with lemon herb butter sauce
Baked Cod with Tomatoes and Basil
Ingredients
- 2 fillets cod (about 8 oz each)
- 12 campari, roma, or medium tomatoes (or a pint cherry tomatoes)
- 4 tablespoons olive oil
- 10–15 fresh basil leaves
- Salt and pepper
Instructions
- Preheat oven to 400°F (200°C).
- Heat 1 tablespoon olive oil in a large oven-safe skillet and swirl to coat.
- Place cod fillets in the skillet and tuck tomatoes around them.
- Drizzle remaining 3 tablespoons olive oil over the fish and tomatoes. Season with salt and pepper.
- Bake for 15 minutes, until the cod flakes easily and the tomatoes are blistered. Let rest 2 minutes.
- Plate, top with basil, and adjust seasoning if needed. Serve immediately.
Nutrition
Nutrition info is an estimate. Verify with your own data if necessary.