Lemon herb baked cod with tomatoes is an easy one-dish dinner. The cod fillets are marinated in a lemon herb sauce and then roasted along with tomatoes and lemon wedges. This recipe can be served on its own or paired with rice, quinoa or pasta.
Lemon Herb Baked Cod with Tomatoes
Nothing beats an easy healthy dinner without a lot of work! This recipe will take your cod fillets up a level. First, the cod fillet is marinated with a flavorful lemon herb sauce and then baked with tomatoes and lemon wedges.
You can serve this recipe on its own or on top of fresh rice, quinoa or pasta.
We really enjoyed this recipe. It’s simple and I just love roasted tomatoes. I served ours with brown rice. Cod fillets are one of the least expensive fish options at the store. I bought a pack of three at Costco. One fillet was enough to feed me, my husband, and our daughter. But you can easily double this recipe – just use a larger baking dish so that everything can be baked in a single layer.
Related: 10 Healthy Sheet Pan Dinners To Try. Want more time-saving dinner recipes? Try these sheet pan meals! This kitchen hack is great for saving time, eating healthy and reducing dirty dishes.
Lemon Herb Baked Cod Ingredients
Here’s what you’ll need for this quick healthy recipe:
- Cod Fillets – Depending on how many people you’re feeding, you can use 1-2 cod fillets. To help you figure out how many you’ll need, one serving is generally the size of the palm of your hand.
- Marinade – The fish marinade is made from a mix of avocado oil (or other cooking oil), lemon juice, minced garlic, lemon zest, dried thyme, dill weed, salt and pepper. You can use this for 1-2 cod fillets. If cooking more, just double the recipe.
- Cherry Tomatoes – Cherry tomatoes are baked along with the cod. You can also use grape tomatoes.
- Lemon – Lemons are used in the marinade and during the baking process. You’ll need 1-2 lemons total.
Cooking Cod Fish FAQs
It’s probably overcooked. It’s actually better to undercook the cod a bit than overcook it. Exactly for this reason. Next time, try cooking for less time.
White fish like cod can dry out easily and tends to taste best when cooked in a sauce, soup or when cooked in foil. This lemon herb recipe will keep the cod from drying out through the juices from the marinade and tomatoes.
The time to cook cod fish will depend on the size and thickness of your cod fillet. The cod is cooked when it reaches an internal temperature of 145°F with a thermometer. The color should be opaque (not translucent) and fish can be easily flaked with a fork.
Wrapping the fish in foil has a similar effect to steaming as the moisture is sealed in and can’t release into the oven. This method is great for certain recipes, but the lemon herb baked cod doesn’t need to be wrapped in foil.
More One-Dish Dinner Recipes
Save these easy and delicious recipes for later:
- Roasted Chicken with Root Vegetables – This recipe makes a juicy tender chicken with a side of beautifully colored carrots, parsnips, rutabaga and brussels sprouts. All cooked in one dish!
- Easy Skillet Lasagna – This recipe takes less time to make than traditional lasagna and the results are just as delicious.
- Sheet Pan Fajitas – So easy to make. Everything is cooked on the sheet pan and then easily added to wraps for a fast dinner idea.
- Bruschetta Chicken – This recipe is loaded with flavor. Fresh tomatoes, basil and mozzarella cheese are baked in a dish with chicken breasts.
Lemon Herb Baked Cod with Tomatoes
- 1-2 cod fillets
- 1-2 cups cherry tomatoes - halved
- 1 cup lemon slices
- Pat the cod fillet dry with a paper towel. Place it in a large dish or freeer bag.
- Make the marinade: Add avocado oil, lemon juice, garlic cloves, lemon zest, dried thyme, dried dill, salt and pepper to a bowl. Mix together.
- Add the marinade to the bag with cod. Seal and marinate in the fridge for 30 minutes.
- Preheat the oven to 400°F. Spray a baking dish with nonstick cooking spray (I use avocado spray).
- Add the fish and marinade to a baking dish. Slice fish in half if necessary (it will depend on the size of your dish). Place the sliced tomatoes and lemon wedges around the fish.
- Bake for 12-18 minutes. This will depend on the thickness of your fillets. The cod is cooked when it reaches an internal temperature of 145°F with a thermometer. The color should be opaque (not translucent) and fish can be easily flaked with a fork. Serve on its own or with rice, quinoa or pasta.
Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.
If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.