Baked Cod Tomato Basil (Printer-friendly)

Tender cod fillets baked in a bright tomato basil sauce for a light and tasty dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5 ounces each)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Tomato Basil Sauce

04 - 2 tablespoons olive oil
05 - 1 small onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 can (14 ounces) crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 teaspoon sugar
10 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon red pepper flakes (optional)
12 - Salt and pepper, to taste
13 - 1/2 cup packed fresh basil leaves, roughly chopped

→ Garnish

14 - Fresh basil leaves, for serving
15 - Lemon wedges (optional)

# How to Prepare:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Pat cod fillets dry and season both sides with salt and pepper. Drizzle with 1 tablespoon olive oil.
03 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 4 minutes.
04 - Stir in minced garlic and cook for 1 minute until fragrant.
05 - Add crushed tomatoes, tomato paste, sugar, oregano, red pepper flakes if using, salt, and pepper. Bring to a simmer and cook 8 to 10 minutes, stirring occasionally until slightly thickened.
06 - Remove sauce from heat and fold in chopped fresh basil leaves.
07 - Spread half of the tomato basil sauce on the bottom of the baking dish. Arrange cod fillets on top, then spoon remaining sauce over the fillets.
08 - Bake for 15 to 18 minutes, until cod is opaque and flakes easily with a fork.
09 - Top with fresh basil leaves and serve with lemon wedges if desired.

# Expert Advice:

01 -
  • It tastes like you spent the whole afternoon cooking, but the oven does most of the work for you.
  • The sauce is naturally bright and alive without needing cream or butter to make it feel indulgent.
  • Four ingredients in the pantry away from having dinner ready faster than ordering takeout.
02 -
  • Don't skip patting the fish dry—it's the difference between silky fillets and rubbery ones.
  • Basil burns instantly if cooked in the sauce, so always add it after the heat stops.
  • The fish is done when it flakes easily, not when it looks opaque from the outside—flake a piece to check.
03 -
  • Make the sauce 30 minutes ahead if you can—it tastes better after sitting a little, and you'll be less rushed when it's time to bake the fish.
  • If your baking dish is cold from the fridge, add an extra minute or two to the baking time so the heat penetrates evenly.

Go Back