Cod with Fresh Tomato Herb Sauce (Simple Weeknight Fish Dinner)

 

 

If you love simple, elegant fish dishes that let fresh ingredients shine, this Tomato & Herb Sauced Cod is a recipe you’ll want to make again and again. Tender, perfectly baked cod is paired with a vibrant sauce made from burst cherry tomatoes, garlic, shallots, and a swirl of butter, and finished with a trio of fresh herbs for brightness. 

It’s a beautiful balance of light, fresh flavors and comforting richness — the kind of dish that feels restaurant‑worthy but comes together easily at home. Whether you’re cooking for a weeknight supper or a special occasion, this flavor‑packed cod is sure to impress.

 

We absolutely love fish in this house.  I have been preparing and cooking fish since I was a girl.  I used to make a dish I called Tomato Baked Haddock for my family when I was a teenager that my mother just loved.  

It was a simple dish, with frozen haddock fillets being covered with a tin of tomatoes, undrained, salt and pepper, some chopped green pepper and onion. It was then baked in an oven until done.  Sometimes I added oregano. 

My mother always asked me to make it for her when I went home.  She said hers never tasted the same when she did it.  Funny how that goes . . .  it must have been the love I put into it. 

Fish and tomatoes are a beautiful flavor combination, especially when you add some fresh herbs.  This recipe I am sharing today is simple . . .  simple ingredients, put together in a simple way  . . .   but with gorgeous results.  So gorgeous that I would serve it to company. 

For this dish the fish is treated really simply.  Seasoned with salt and pepper and a squeeze of fresh lemon juice, and then baked in a hot oven in  dish which you have drizzled with a tiny bit of olive oil. Simple.

The delicious sauce is also very simple to make. Cherry tomatoes simmered with garlic and shallots until they burst their skins and the juices thicken up. Some cold butter is whisked in along with some fresh herbs and presto, your sauce is done and ready to spoon over that beautifully cooked fish. 

Simple enough for every day, but elegant enough for company.

 

INGREDIENTS NEEDED

TO MAKE

TOMATO & HERB SAUCED COD

Fresh herbs and ingredients help create a drool worthy restaurant quality dish at home.

For the fish:

• 2 - 2 1/2 pounds fresh cod fillets (sustainably sourced) cut into serving portions
• 1 lemon
• fine sea salt and freshly ground black pepper
• olive oil to drizzle

For the sauce:

• 1 shallot, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 TBS olive oil
• 2 cups (300g) cherry tomatoes
• 1/2 cup (120ml) chicken stock
• 1/2 tsp fine sea salt
• 1/4 tsp crushed chili flakes
• pinch sugar
• 4 TBS cold butter, cut into bits
• 1 TBS each chopped fresh parsley, basil and chives

 

NOTES ON INGREDIENTS

• To check for sustainability check for recognized certification on seafood packaging. MSC for wild caught fish, or ASC for farmed fish.
• I used a long shallot, also called Echalion or Banana. I love the flavor of shallots. Not quite as sharp as an onion, but with a faint hint of garlic.
• I used round cherry tomatoes, not the plum cherry tomatoes. Any type of cherry tomato will do. Make sure they are fresh and not wrinkled or beginning to whither.
• I used the Better Than Bullion chicken stock concentrate, reconstituted for the stock. You could also use vegetable stock in the place of chicken stock.
• I used salted butter. Do make sure it is really cold.
• Fresh herbs are best. You could use dried, but the sauce will not be as pretty as it would be if using fresh.

 

HOW TO MAKE

TOMATO & HERB SAUCED COD

You will be surprised at how quickly and easily this goes together. Restaurant quality without tons of effort or time required!

1. Preheat the oven to 200*C/400*F/ gas mark 4. Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat. (You want the baking dish to be large enough that air can circulate around your pieces of fish.)
2. Begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened without browning. (Keep an eye on it as you really don't want the shallots or garlic to color.)
3. Add the tomatoes, chicken stock, salt, pepper flakes and sugar. Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated. (The tomatoes should still retain their shape, but be somewhat broken open.)
4. Whisk in the butter, bit by bit, until you have a thick velvety sauce. Stir in the herbs, cover and set aside, keeping it warm. (Whisking the butter in bit by bit helps the butter to completely emulsify and create a silky sauce)
5. Remove the baking dish from the oven. Place the fish into the dish, skin side down. (If your fish has no skin, place it into the dish flat side down, rounded side up.)
6. Season generously with salt and black pepper. Squeeze the lemon juice over all. Cover tightly with aluminum foil and return to the oven. 
7. Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.) (If your fish is thin, start checking it at 12 minutes. It should flake and separate easily with the tip of a fork.)
8. Remove from the oven and place on a heated serving platter, spooning the sauce over and around. Serve immediately.

 

HOW TO CHECK FOR

 FRESHNESS WHEN IT COMES TO FISH FILLETS

When using fish fillets you cannot check the eyes or gills to see how fresh the fish is, but there are other things you can check for in order to make sure your fish is fresh.

• The surface should be moist, without any drying or browning around the edges. The flesh should look vibrant and almost translucent, not opaque and dull. 
• The flesh should be firm. If possible, give it the gentle press test. It should spring back, not retain your fingerprint.
• A fresh fillet or steak should have only a mild fish smell. If it smells really pungent or even slightly ‘off,’ trust your nose and pass it by.

 

FREQUENTLY ASKED QUESTIONS

DO I NEED TO USE COD IN THIS RECIPE?

Feel free to use any mild flavored white fish. Do note that bake times will vary according to the thickness of your fish filets however.?

CAN I LEAVE OUT THE CHILI FLAKES?

If you are not a fan you can certainly leave them out. 

CAN I MAKE THE SAUCE AHEAD OF TIME?

Yes, feel free to make the sauce ahead of time and then just gently reheat it when you are ready to serce your fish.

WHAT HERBS WORK BEST IF I DON'T HAVE ANY BASIL, PARSLEY OR CHIVES?

Thyme, dill and rosemary all work well, although I would not use dill in combination with thyme or rosemary.  Dill, parsley and chives would work well.  Thyme, rosemary and chives would also work well together.

CAN I USE CANNED CHERRY TOMATOES IF FRESH ONES ARE NOT AVAILABLE?

Yes, you can use the equivalent in canned cherry tomatoes, but do bear in mind that the sauce will be done sooner.

CAN I USE FROZEN COD FILLETS?

Yes, you can. Thaw them first however and pat dry with some paper toweling.

WHAT CAN I SUBSTITUTE FOR CHICKEN STOCK TO MAKE THIS DISH PESCATARIAN?

You can substitute a good fish or vegetable stock in it's place.

CAN THE SAUCE BE FROZEN?

I do not recommend freezing this sauce. It is best made fresh.

 

A FEW MORE 

TASTY FISH DISHES TO ENJOY

We do love to enjoy eating good fish every now and then. Its a great source of protein and so delicious!

FILET OF SOLE WITH CRISPY BREAD CRUMBS - Sole is naturally delicate — sweet, mild, and tender — and this recipe lets that gorgeous flavor shine without fuss or complication. The fillets are lightly seasoned, dusted with flour, and pan‑fried just until golden, giving you that perfect contrast of crisp edges and buttery‑soft flesh. But the real magic? A shower of fresh breadcrumbs toasted in butter until they’re irresistibly crisp, nutty, and golden. Sprinkled over the warm fish, they add the most wonderful texture — simple ingredients doing extraordinary things. A squeeze of fresh lemon over the top brings everything to life.

SHEET PAN ROASTED SEA BASS DINNER - Sweet, buttery sea bass fillets are nestled among golden roasted potatoes, caramelized red onions, and juicy tomatoes. A drizzle of good balsamic vinegar and a sprinkle of dried herbs bring everything to life as it roasts. And just when the fish is perfectly tender, you scatter over chopped cashews, letting them toast into a warm, nutty crunch that makes every bite feel special. The result is a beautifully balanced dinner: crisp‑edged potatoes, soft roasted vegetables, perfectly cooked fish, and that irresistible cashew topping. It needs nothing more than a squeeze of lemon — and maybe a simple salad — to make it feel complete.

  

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Yield: 4 to 6 servings

Author: Marie Rayner

Tomato & Herb Sauced Cod

Prep time: 15 MinCook time: 18 MinTotal time: 33 Min

If you like moist, tender, flaky and flavorful cod, you will love this dish! Perfectly baked fish with a delicious buttery fresh tomato sauce. This is quite simply delicious!

Ingredients

For the fish:

• 2 - 2 1/2 pounds fresh cod fillets (sustainably sourced) cut into serving portions
• 1 lemon
• fine sea salt and freshly ground black pepper
• olive oil to drizzle

For the sauce:

• 1 shallot, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 TBS olive oil
• 2 cups (300g) cherry tomatoes
• 1/2 cup (120ml) chicken stock
• 1/2 tsp fine sea salt
• 1/4 tsp crushed chili flakes
• pinch sugar
• 4 TBS cold butter, cut into bits
• 1 TBS each chopped fresh parsley, basil and chives

Instructions

1. Preheat the oven to 200*C/400*F/ gas mark 4. Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat.
2. Begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened without browning.
3. Add the tomatoes, chicken stock, salt, pepper flakes and sugar. Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated.
4. Whisk in the butter, bit by bit, until you have a thick velvety sauce. Stir in the herbs, cover and set aside, keeping it warm.
5. Remove the baking dish from the oven. Place the fish into the dish, skin side down.
6. Season generously with salt and black pepper. Squeeze the lemon juice over all. Cover tightly with aluminum foil and return to the oven.
7. Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.)
8. Remove from the oven and place on a heated serving platter, spooning the sauce over and around. Serve immediately.

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