Baked Cod Tomato Basil

There's something about the way my kitchen smells when cod hits a sizzling pan of tomato sauce—bright, garlicky, almost Mediterranean without leaving home. I discovered this dish on a Tuesday evening when I had four beautiful cod fillets and nothing but pantry staples, and somehow it turned into the kind of dinner that made everyone at the table pause mid-bite. The sauce does all the heavy lifting while the fish stays tender and flaky, which means you get to look like you've been cooking all afternoon when really you've just got a timer set for twenty minutes.

I made this for my sister on a Sunday when she was stressed about her new job, and watching her face soften after the first bite reminded me why feeding people matters. She asked for the recipe before dessert even arrived, which tells you everything about how straightforward and delicious this combination really is.

Ingredients

• Cod fillets (4, about 150g each): Look for fillets that smell briny and fresh, not fishy—that's your sign they're good quality and will stay tender through baking.
• Olive oil (3 tablespoons total): Use your better oil here since it's doing the heavy lifting flavor-wise in such a simple dish.
• Onion and garlic: These form the flavor base and soften into the sauce, creating depth without any sharpness.
• Crushed tomatoes (400g can): Canned tomatoes are actually better than fresh here because they're already cooked down and consistent.
• Tomato paste (1 tablespoon): This concentrate adds body and richness that balances the acidity of the tomatoes.
• Sugar (1 teaspoon): A tiny pinch mellows out the tomato acidity and makes the whole sauce feel rounder on the palate.
• Oregano (1/2 teaspoon dried): Dried oregano works better than fresh here because the heat brings out its earthy character.
• Red pepper flakes (1/4 teaspoon, optional): Just enough to give you a whisper of heat that doesn't overpower the delicate fish.
• Fresh basil (1/2 cup packed, chopped): Stir this in at the very end so it stays bright green and stays tasting fresh, not cooked down.
• Salt, pepper, and lemon wedges: These finish the dish with brightness and help each element sing.

Instructions

Get your oven ready:

Heat your oven to 200°C (400°F) and lightly grease a baking dish that fits your cod fillets snugly in one layer. You want them close enough that the sauce nestles around them but not crowded.

Prepare the fish:

Pat your cod fillets completely dry with paper towels—this matters because moisture is the enemy of browning. Season both sides with salt and pepper, then drizzle with a tablespoon of olive oil and let them sit while you make the sauce.

Build the sauce foundation:

Heat two tablespoons of olive oil in a medium saucepan over medium heat and add your chopped onion, stirring occasionally until it turns soft and translucent, about four minutes. You'll know it's ready when it looks almost glassy.

Wake up the aromatics:

Add your minced garlic and stir constantly for just one minute—this is the sweet spot where garlic turns fragrant without turning bitter and burnt.

Build the sauce body:

Stir in the crushed tomatoes, tomato paste, sugar, oregano, red pepper flakes if you're using them, and salt and pepper. Bring everything to a simmer and let it bubble gently for eight to ten minutes, stirring now and then, until the sauce thickens slightly and the flavors marry together.

Add the brightness:

Take the pan off heat and stir in your chopped fresh basil—this moment is crucial because fresh basil added at the end tastes entirely different than basil that's been simmering all along.

Assemble and bake:

Spread half your tomato basil sauce across the bottom of your prepared baking dish, then lay your seasoned cod fillets on top in a single layer. Spoon the remaining sauce over each fillet, making sure they're nestled in but not completely buried.

Watch it transform:

Bake for fifteen to eighteen minutes until the cod is opaque and flakes easily when you press it gently with a fork. The moment it goes from translucent to white-firm is when it's perfect—a minute more and it starts to dry out.

Finish and serve:

Pull it from the oven and scatter fresh basil leaves over the top, squeeze lemon wedges over if you've got them, and bring it to the table while it's still steaming.

Save

The first time I made this for my partner, he didn't say anything for a full minute after his first bite, just kept eating. That silence said more than any compliment could—sometimes the simplest dinners hit different because there's nothing between you and the actual flavors.

Why This Dish Works for Everyone

This recipe lives in that sweet spot where it's easy enough for a Tuesday night but elegant enough to serve guests without apology. The beauty is in how few ingredients you need to create something that tastes like you spent hours cooking, when really you just understood the relationship between good tomatoes, fragrant garlic, and delicate fish.

Serving and Pairing Ideas

The sauce is really meant to be soaked up by something—crusty bread, steamed rice, or roasted potatoes all become treasure-hunters scooping up those last drops. A crisp white wine like Pinot Grigio cuts through the richness beautifully, and a simple salad of greens and lemon vinaigrette balances the warmth of the baked fish.

The Mediterranean Philosophy

This dish understands Mediterranean cooking at its heart: let the ingredient shine, don't overcomplicate, and trust that fresh flavors speaking simply are louder than complex techniques. You can swap the cod for haddock or halibut if that's what looks good at the market, and you can add chopped olives or capers to the sauce if you want to lean harder into those briny Mediterranean notes.

• If you want to make it heartier, roast some potatoes or cauliflower in the same oven and time everything so it all comes together at once.
• Leftovers actually taste better the next day because the sauce has time to deepen, and you can warm it gently in a low oven or microwave without drying out the fish.
• Double this recipe without doubling the baking time—just spread everything into a larger dish and check for doneness around the same window.

Save

This meal has become my answer to the question of what to cook when I want to feel accomplished without stress. It's proof that the best dinners don't need fuss—they just need respect for what they are.

Common Questions

→ Can I use other fish instead of cod?

Yes, haddock, halibut, or other firm white fish can be substituted for cod with similar results.

→ How do I know when the fish is done baking?

The cod is ready when it becomes opaque and flakes easily with a fork, usually after 15-18 minutes at 200°C (400°F).

→ Can I prepare the tomato basil sauce in advance?

Absolutely, the sauce can be made ahead and gently reheated before combining with the fish for baking.

→ What side dishes complement this baked cod?

Steamed rice, roasted potatoes, or crusty bread are excellent choices to soak up the flavorful sauce.

→ Is this dish suitable for gluten-free diets?

Yes, this dish is naturally gluten-free based on the ingredients used.