Baked Cod Tomato Basil

I discovered this dish on a Tuesday evening when my sister called from the market, asking what she could make for dinner that wouldn't require hours of fussing. We both loved Mediterranean food but were tired of the same rotations, so I walked her through building a tomato basil sauce while she'd bake some cod. Twenty minutes later, she texted a photo of golden fillets swimming in bright red sauce, and she's made it nearly every week since.

My neighbor came over one evening just as I was pulling this from the oven, and the smell of basil and tomatoes hit her the moment she walked in. She asked what was for dinner before I'd even greeted her properly. We ended up eating together on the porch as the sun set, and she still asks me to text her the recipe reminder every time she wants to make it.

Ingredients

• Cod fillets: Choose ones that are roughly the same thickness so they bake evenly and finish at exactly the right moment, not dry or raw.
• Olive oil: Don't skimp here—good oil carries the flavor of everything else and makes a real difference in the sauce.
• Onion and garlic: The foundation that makes the tomato sauce taste like actual food instead of just canned tomatoes.
• Crushed tomatoes: Canned works beautifully because you're not waiting for fresh tomatoes to be in season, and the sauce is actually more consistent.
• Tomato paste: This concentrate deepens the flavor so the sauce tastes like it simmered for hours.
• Fresh basil: Add it after the sauce comes off the heat so it stays bright green and tastes fresh instead of cooked down to nothing.
• Red pepper flakes: Optional, but they add a gentle warmth that makes people wonder what they're tasting.

Instructions

Start your oven and baking dish:

Heat your oven to 200°C (400°F) and get a baking dish ready—one where the fish can lay flat in a single layer without crowding.

Prepare the cod:

Pat each fillet dry with paper towels because moisture is the enemy of a golden, delicate crust. Season generously with salt and pepper, then drizzle with olive oil.

Build the sauce base:

Warm olive oil in a saucepan over medium heat and let the onion soften until it's translucent and sweet, about 4 minutes. It should smell soft and golden, not sharp.

Deepen the flavor:

Add minced garlic and stir for just a minute—you want it fragrant but not brown.

Create the sauce:

Pour in crushed tomatoes, tomato paste, sugar, oregano, red pepper flakes if you're using them, salt, and pepper. Let it simmer for 8–10 minutes, stirring now and then, until it thickens slightly and tastes balanced.

Brighten everything:

Remove from heat and stir in chopped fresh basil—this is what makes the sauce sing.

Assemble in the baking dish:

Spread half the sauce across the bottom of your baking dish, lay the cod fillets on top, then spoon the remaining sauce over each one.

Bake until tender:

Slide into the oven for 15–18 minutes—you're looking for the fish to be opaque and flake gently when you nudge it with a fork, not white and dry.

Finish and serve:

Scatter fresh basil over the top and serve with lemon wedges if you like the brightness.

Save

What struck me most was watching my family sit down without asking what was for dinner—they just smelled the kitchen and came. There's something about a simple, honest meal that brings people to the table faster than anything fancy.

Why This Sauce Works Every Time

The magic isn't in exotic ingredients but in building flavor layer by layer. The tomato paste concentrates sweetness, the garlic and onion add depth, and the basil at the end reminds you that Mediterranean food is about freshness breaking through richness. I've made this sauce a thousand ways and it's never failed because the formula is solid.

Flexibility at Every Step

Cod is forgiving, but haddock, halibut, or any firm white fish works beautifully. The sauce is equally patient—it never complains if you add olives, capers, a pinch of fennel, or whatever your mood calls for. Some nights I've added chopped sun-dried tomatoes or a handful of spinach and the dish becomes something different but equally right.

What to Serve Alongside

The sauce is too good to waste, so serve this with something to soak it up. I've done it with steamed rice, roasted potatoes, crusty bread, or even creamy polenta on cooler nights. The best side is whatever lets you finish every drop of sauce on your plate.

• Crusty bread is the easiest choice and never feels lazy.
• If you're thinking rice, make it the night before so you can focus on the fish.
• Don't skip the lemon wedges—a squeeze at the end changes everything.

Save

This is the kind of dish that proves cooking doesn't need to be complicated to be meaningful. It's become the meal I make when I want to take care of someone without fussing.

Common Questions

→ How do I know when the cod is fully cooked?

The cod is done when it turns opaque and flakes easily with a fork. Baking for 15-18 minutes at 200°C (400°F) usually achieves this.

→ Can I use other fish instead of cod?

Yes, firm white fish like haddock or halibut work well and can be substituted in equal portions.

→ How can I make the tomato basil sauce more flavorful?

Sautéing the onions and garlic until soft and adding herbs like oregano and red pepper flakes enhances the sauce's depth and aroma.

→ What sides complement this baked cod dish?

Steamed rice, roasted potatoes, or crusty bread are great options to soak up the tomato basil sauce.

→ Is this dish suitable for gluten-free diets?

Yes, it contains no gluten ingredients as written, but verify the labels on canned products to be sure.