Baked Cod Tomato Basil (Printable Version)

Tender cod fillets baked with a flavorful tomato basil sauce, ideal for simple Mediterranean-style dishes.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5 oz 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 oz) crushed tomatoes
08 - 1 tablespoon tomato paste
09 - 1 teaspoon sugar
10 - ½ teaspoon dried oregano
11 - ¼ teaspoon red pepper flakes (optional)
12 - Salt and pepper, to taste
13 - ½ cup packed fresh basil leaves, roughly chopped

→ Garnish

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

# Directions:

01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the fillets in a single layer.
02 - Pat cod dry. Season both sides with salt and pepper, then drizzle with 1 tablespoon olive oil.
03 - Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add onion and cook until 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. Simmer 8 to 10 minutes until slightly thickened, stirring occasionally.
06 - Remove from heat and stir in chopped fresh basil leaves.
07 - Spread half the tomato basil sauce on the bottom of the baking dish. Arrange cod fillets on top, then spoon remaining sauce over the fish.
08 - Bake in preheated oven 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 -
  • The fish comes out impossibly tender because the sauce keeps it moist while it bakes, no dry flakes in sight.
  • You can have dinner on the table in forty minutes, making weeknight cooking feel less like a chore and more like a small victory.
  • Fresh basil stirred in at the end gives you that garden-fresh brightness without needing to fuss with fresh herbs all through cooking.
02 -
  • Pat your fish completely dry before seasoning—this tiny step keeps the fillets from steaming and keeps them tasting like they actually belong in the oven.
  • Don't skip simmering the sauce on the stovetop before it gets near the fish; those eight to ten minutes let the flavors deepen and mellow in ways that matter.
  • Add basil at the very end, both in the sauce and as a garnish—heat destroys its delicate brightness and that's honestly the whole point of using it.
03 -
  • Buy your cod from a fishmonger if you can and ask them to recommend what's freshest that day; it makes a difference you'll taste immediately.
  • Make the sauce ahead of time and reheat it gently, then add the basil and fish when you're ready to bake—this takes pressure off your timing when people are actually coming over.

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