Dinner

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

ByElena Hart August 10, 2026August 10, 2026

Introduction

This baked cod recipe is a simple, flavorful way to enjoy tender white fish with bright lemon and fresh herbs. It’s perfect for a healthy weeknight dinner that feels special without any fuss.

This close-up image shows a dish with two thick, white pieces of fish, each sprinkled with black pepper, red chili flakes, fresh green herbs, and small thyme leaves. Around the fish are bright red cherry tomatoes still on green stems, and slices of light yellow lemon partly submerged in olive oil with a golden shine. The dish sits on a white marbled surface that adds a clean look. 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 and season all sides generously with kosher salt and freshly ground black pepper.

Step 3: In a 13″ x 9″ baking dish, combine lemon slices, smashed garlic cloves, thyme sprigs, cherry tomatoes, extra-virgin olive oil, and crushed red pepper flakes. Toss gently to coat, then spread the mixture evenly in the dish.
Step 4: Nestle the seasoned cod fillets into the baking dish among the vegetables and herbs.
Step 5: Bake in the preheated oven for 25 to 30 minutes, or until the cod is opaque and flakes easily with a fork, or reaches an internal temperature of 145°F (63°C).

Step 6: Remove from the oven and sprinkle with finely chopped fresh parsley. Serve immediately with lemon wedges and spoon the pan sauce over the fish.

Tips & Variations

For extra flavor, marinate the cod briefly in lemon juice and olive oil before baking.
Swap thyme for fresh dill or basil for a different herb note.

Add sliced olives or capers to the tomato mixture for a briny twist.
Use a mix of cherry tomatoes in different colors to make the dish more visually appealing.

Storage

Store leftover baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid drying out the fish. It’s best enjoyed fresh, but leftovers can be flaked and added to salads or sandwiches.

How to Serve

A white dish holds four pieces of cooked white fish, each piece slightly square with a lightly browned top sprinkled with black pepper and green herbs. Underneath each fish piece, thin yellow lemon slices are visible. Surrounding the fish are bright red cherry tomatoes and sprigs of thyme, with some roasted garlic cloves also visible. The dish has a glossy look from olive oil that pools around the ingredients. The background is a white marbled surface. 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, but be sure to thaw them completely and pat them dry before seasoning and baking to avoid excess moisture.

How do I know when the cod is fully cooked?

The cod is done when it turns opaque and flakes easily with a fork. If you have a cooking thermometer, the internal temperature should be 145°F (63°C).