Baked Cod with Tomatoes

I first encountered this style of baked fish during a trip to a small coastal town in Greece, where the taverna owner served us the catch of the day with nothing more than local tomatoes, herbs from his garden, and good olive oil. It was simplicity at its finest, and it completely changed how I thought about cooking fish. This recipe is my homage to that meal, adapted for everyday cooking with ingredients you can find at any grocery store. What makes this dish so special is how the tomatoes transform in the oven – they burst and caramelize, creating a sweet and tangy sauce that perfectly complements the mild, flaky cod. The thyme adds an earthy, aromatic quality that ties everything together, while the garlic brings depth and warmth. I love how the breadcrumbs on top create a subtle golden crust that contrasts with the tender fish underneath. Every time I make this, I'm reminded that great cooking doesn't have to be complicated. It's about choosing quality ingredients and letting them shine. The cod stays moist and tender because it's surrounded by moisture from the tomatoes, making it nearly impossible to overcook. This is the kind of recipe that makes you look like a skilled chef while requiring minimal technique.

Why I love this recipe

There are so many reasons this recipe has become one of my absolute favorites. First, it's incredibly versatile – you can use any white fish you prefer, swap cherry tomatoes for grape tomatoes, or use whatever fresh herbs you have on hand. Second, it's genuinely healthy without sacrificing any flavor. You're getting lean protein, vegetables, and healthy fats all in one dish. Third, and perhaps most importantly, it's foolproof. Even if you've never cooked fish before, this recipe will work. The oven does most of the work, and the tomatoes create such a forgiving environment that the fish stays moist and delicious. I also love that it's elegant enough for company but easy enough for a Tuesday night. The presentation is naturally beautiful – those burst tomatoes and fresh herbs make it look like something from a magazine. There's something deeply satisfying about pulling a pan of this out of the oven and seeing everyone's faces light up. And let's talk about the cleanup: one pan, minimal dishes, maximum flavor. As someone who dreads kitchen cleanup, this is a huge win. Finally, I love how this recipe makes fish accessible to people who claim they don't like it. The sweet tomatoes and aromatic herbs create such an inviting flavor profile that even fish skeptics become converts.

What You Need From Your Kitchen

• Cod fillets: Pat dry and bring to room temperature before cooking for even cooking throughout.
• Cherry tomatoes: Choose ripe, firm tomatoes that will burst beautifully in the oven and create a sweet sauce.
• Fresh thyme: Strip leaves from stems, reserving some whole sprigs for garnish and visual appeal.
• Garlic: Mince finely so it distributes evenly and doesn't burn during baking.
• Lemon: Zest before juicing, and reserve juice to add at the end for bright, fresh flavor.
• Breadcrumbs: Use panko for extra crunch or regular breadcrumbs for a finer texture on top of the fish.

Let's Make These Together

Prepare the ingredients and preheat

Start by preheating your oven to 400°F so it's nice and hot when you're ready to bake. While it heats, pat your cod fillets completely dry with paper towels – this is crucial for getting a good texture. Season them generously with salt and pepper on both sides, then let them sit at room temperature for about 10 minutes. This helps them cook more evenly. Meanwhile, wash your cherry tomatoes, mince your garlic finely, and pick the thyme leaves from their woody stems.

Build the tomato base

Grab your oven-safe skillet or baking dish and drizzle it with about 2 tablespoons of good olive oil, making sure to coat the bottom. Scatter your cherry tomatoes across the pan in a single layer – don't pile them up or they won't burst properly. Sprinkle the minced garlic over the tomatoes, add about half of your thyme leaves, and give everything a gentle toss with your hands to coat the tomatoes in that garlicky, herby oil. This creates the flavorful base that will transform into your sauce.

Arrange and top the fish

Now nestle your seasoned cod fillets right into the tomatoes, spacing them out so they're not touching. Drizzle the remaining olive oil over the top of the fish – don't be shy with it! Sprinkle the breadcrumbs evenly over each fillet, creating a nice coating that will turn golden and crispy. Add your lemon zest over everything for that bright citrus note, and place the remaining whole thyme sprigs on top for extra flavor and that beautiful rustic look.

Bake to perfection

Slide your pan into the preheated oven and set a timer for 18 minutes. The magic happens here – the tomatoes will start to burst and release their sweet juices, the fish will cook through and become beautifully flaky, and those breadcrumbs will turn golden brown. Check at 18 minutes; if your fillets are particularly thick, you might need another 3-4 minutes. The fish should be opaque all the way through and flake easily when you test it with a fork. The tomatoes should be bubbling and some will have split open.

Finish and serve immediately

Once out of the oven, let the dish rest for just 2 minutes – this lets the juices settle. Then squeeze fresh lemon juice generously over everything; this brightening step is essential and really makes all the flavors pop. Use a spoon to scoop up some of those incredible tomato pan juices and drizzle them over the fish. Serve right away while everything is hot and the breadcrumbs are still crispy, making sure each plate gets a generous portion of those burst tomatoes and that flavorful sauce. Absolute perfection!

pin it

Switch Things Up

I'll never forget the first time I made this dish on a particularly hectic Wednesday evening. I had come home exhausted, staring into my fridge wondering what to make, when I spotted the cod fillets I'd bought the day before. I remembered seeing something similar at a seaside restaurant during a summer vacation, and decided to recreate it from memory. I grabbed whatever I had on hand – cherry tomatoes that were getting a bit too ripe, some thyme from my herb garden, and that trusty bottle of olive oil. Twenty minutes later, my kitchen smelled absolutely incredible. When I took that first bite, I was transported back to that coastal restaurant. The tomatoes had burst into this gorgeous sauce, and the cod was so tender it practically melted. My partner walked in, took one look at the pan, and declared it looked like something from a fancy cookbook. Little did they know it was pure improvisation! Now it's become my go-to recipe whenever I need something quick but impressive. I've made it for busy weeknights, for friends who "don't really like fish," and even for my mother-in-law who's notoriously hard to please. It wins every single time.

Perfect Pairings

This baked cod pairs beautifully with so many sides! For a complete Mediterranean experience, serve it alongside garlic roasted potatoes or creamy polenta to soak up those delicious tomato juices. A simple arugula salad with lemon vinaigrette adds a peppery freshness that cuts through the richness of the dish. If you want something more substantial, try it with buttery orzo pasta or crusty sourdough bread – trust me, you'll want something to mop up every last drop of that tomato-garlic sauce. For wine pairing, a crisp Sauvignon Blanc or a light Pinot Grigio complements the delicate fish perfectly. You could also serve steamed green beans or roasted asparagus on the side for added vegetables. And don't forget to have extra lemon wedges at the table – a fresh squeeze right before eating takes it to the next level!

pin it

Frequently Asked Questions

→ Can I use frozen cod fillets for this recipe?

Yes, you can use frozen cod, but make sure to thaw it completely in the refrigerator overnight before cooking. Pat it extra dry with paper towels to remove any excess moisture, which will help achieve better texture and browning. Frozen fish tends to release more water, so you might need to add an extra 2-3 minutes to the cooking time.

→ What other fish can I substitute for cod?

This recipe works beautifully with most white fish fillets! Try halibut, haddock, sea bass, tilapia, or mahi-mahi. The key is choosing a firm white fish that won't fall apart during baking. Adjust cooking time based on the thickness of your fillets – thicker pieces will need a few extra minutes, while thinner ones might cook faster.

→ My tomatoes didn't burst in the oven. What went wrong?

Tomatoes need enough heat and time to burst properly. Make sure your oven is fully preheated to 400°F before baking. If your tomatoes are particularly firm, you can help them along by gently pressing on them with a spoon about halfway through cooking. Also, make sure they're not piled on top of each other – they need to be in a single layer to cook evenly.

→ Can I make this recipe ahead of time?

While this dish is best served fresh from the oven, you can prep the ingredients ahead. Season your fish and prepare the tomato base in the baking dish, then cover and refrigerate for up to 4 hours before baking. Just add a few extra minutes to the cooking time since everything will be cold from the fridge. The breadcrumbs are best added right before baking to keep them from getting soggy.

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

Perfectly cooked cod should be opaque throughout and flake easily when you insert a fork and twist gently. The internal temperature should reach 145°F if you're using a meat thermometer. The fish should still be moist and tender – if it looks dry or is difficult to flake, it's been overcooked. Remember that the fish will continue cooking slightly even after you remove it from the oven, so it's better to err on the side of slightly underdone.

→ Can I make this dish dairy-free or gluten-free?

Absolutely! This recipe is naturally dairy-free if you use plain breadcrumbs without butter. For a gluten-free version, simply substitute regular breadcrumbs with gluten-free breadcrumbs or even crushed gluten-free crackers. You could also skip the breadcrumbs entirely for a completely grain-free option – the fish will still be delicious with just the herbs and tomatoes.

Conclusion

This Baked Cod with Burst Tomatoes and Thyme is everything a weeknight dinner should be: simple, healthy, and absolutely delicious. The combination of flaky white fish with sweet, caramelized tomatoes creates a restaurant-quality meal that requires minimal effort. Whether you're cooking for your family or hosting a casual dinner party, this Mediterranean-inspired dish never fails to impress. Serve it with crusty bread to soak up those incredible pan juices, or pair it with a light salad for a complete meal. Once you've mastered this recipe, you'll find yourself returning to it again and again.