Oven-Baked Cod with Tomato and Basil
Tender, flaky cod baked over a bed of sweet cherry tomatoes and garlic, finished with fresh basil and a drizzle of good olive oil. It's a simple, vibrant weeknight dinner that comes together in under 30 minutes with almost no effort.
- 600gcod fillet- de-boned
- 250gcherry tomatoes- halved
- 2clovegarlic- minced
- 2tbspolive oil
- 15gfresh basil- roughly chopped
- 1
Preheat the oven
Preheat your oven to 200°C (180°C fan / gas mark 6). A properly hot oven ensures the cod cooks through quickly without drying out.
- 2
Build the base
Scatter the halved cherry tomatoes and minced garlic across the bottom of a medium baking dish. Drizzle over 1 tablespoon of the olive oil and season generously with salt and black pepper, then give everything a quick toss to coat.
- 3
Add the cod
Lay the cod fillets on top of the tomatoes, skin-side down if applicable. Drizzle the remaining tablespoon of olive oil over the fish and season the top with a pinch of salt and pepper.
- 4
Bake
Bake for 15–20 minutes, depending on the thickness of your fillets. The cod is ready when it turns completely opaque and flakes easily when pressed gently with a fork — avoid overcooking or it will turn dry.
- 5
Rest and serve
Remove from the oven and leave to rest for 1–2 minutes. Scatter the fresh basil over the top and spoon the garlicky tomato juices from the dish over the fish before serving.
- 390 kcal
- 37g protein
- 20g fat
- 10g carbs