Baked Cod Tomato Basil

I discovered this dish on a quiet Tuesday evening when my neighbor appeared at the door with fresh basil from her garden and a question: could I use it for something light? I opened my fridge, found cod on the shelf, and within an hour we were sharing a steaming plate that tasted like the Mediterranean without ever leaving the kitchen. That moment taught me that the best meals often start with whatever's at hand and a willingness to improvise.

My sister brought her new partner to dinner once, and I made this because I needed something that wouldn't betray me in the kitchen. As we sat down, he took one bite and asked for seconds before finishing his first plate. Those quiet moments when someone genuinely enjoys what you've made—that's when cooking feels less like a task and more like giving something.

Ingredients

• Cod fillets (4 pieces, about 150g each): Look for fillets that are firm and smell clean, not fishy—that means they're fresh.
• Olive oil (3 tablespoons total): Use your better oil here, the kind you'd drizzle on bread, because it actually matters.
• Salt and black pepper: Season generously and taste as you go.
• Onion (1 small): Finely chopped so it melts into the sauce and disappears.
• Garlic cloves (2): Mince them small to release their sweetness, not their bite.
• Crushed tomatoes (1 can, 400g): San Marzano if you can find them, but good canned tomatoes work beautifully.
• Tomato paste (1 tablespoon): This deepens the flavor and adds richness to balance the acidity.
• Sugar (1 teaspoon): Just enough to round out the tomato's edges without making it taste sweet.
• Dried oregano (1/2 teaspoon): Mediterranean herb that bridges the fish and sauce.
• Red pepper flakes (1/4 teaspoon, optional): Add this if you like a gentle warmth.
• Fresh basil (1/2 cup): Roughly chopped and stirred in at the end so it stays vibrant green.
• Fresh basil and lemon wedges for serving: These finish the plate with brightness.

Instructions

Prepare and preheat:

Heat your oven to 200°C (400°F) and lightly grease a baking dish. You want it large enough for the fillets to sit in a single layer without touching.

Dry and season the cod:

Pat each fillet completely dry with paper towels—this helps them brown slightly and season evenly. Drizzle lightly with olive oil and season both sides with salt and pepper.

Build the sauce foundation:

Heat 2 tablespoons of olive oil in a saucepan over medium heat. When it shimmers, add your chopped onion and let it soften for about 4 minutes, stirring occasionally, until it turns translucent and smells sweet.

Bloom the garlic:

Add minced garlic and cook for just 1 minute—you'll smell when it's ready, a moment before it starts to brown. This brief cooking mellows the garlic and releases its flavor.

Build the tomato base:

Stir in the crushed tomatoes, tomato paste, sugar, oregano, red pepper flakes if using, and a pinch of salt and pepper. Bring it to a gentle simmer and let it cook for 8-10 minutes, stirring occasionally, until it thickens slightly and the flavors meld.

Add the basil:

Remove the pan from heat and stir in your roughly chopped fresh basil. The sauce should smell bright and alive.

Assemble and bake:

Spread half the sauce over the bottom of your prepared baking dish. Arrange the cod fillets on top in a single layer. Spoon the remaining sauce over and around each piece—you want some sauce beneath and above them.

Bake to perfection:

Slide the dish into the oven for 15-18 minutes. The fish is done when it's opaque throughout and flakes gently with a fork—don't overcook or it toughens.

Finish and serve:

Scatter fresh basil over the top and serve with lemon wedges on the side. A squeeze of lemon just before eating brightens everything.

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There's a specific moment when you open the oven and see the sauce bubbling gently around the fish, steam rising, and basil flecks turning darker—that's when you know you've done something right. It's not complicated or fussy, but it tastes like care.

Why This Works for Weeknight Dinners

The whole dish comes together in one oven, which means you're not juggling multiple pans or timing issues. While the sauce simmers on the stovetop, you can set the table or pour a drink. By the time everything's ready, dinner is on the plate and the kitchen is barely messy. It's the kind of cooking that feels effortless because the timing actually works.

Making It Your Own

This recipe is flexible enough to adapt to what's in your kitchen. I've made it with halibut when cod wasn't available, and once with fresh cherry tomatoes in August when I had too many. The structure stays the same, but the small changes keep it feeling fresh and personal. That's the beauty of a well-balanced sauce—it carries whatever fish you put under it.

What to Serve Alongside

The sauce is too good to waste, so serve something that soaks it up without competing with the flavors. Steamed rice, roasted potatoes, or crusty bread are all perfect choices. I'm partial to a simple green salad on the side—something sharp like arugula tossed with lemon and olive oil cuts through the richness beautifully.

• Rice or potatoes will absorb every drop of that tomato basil sauce, making them worth cooking just for this.
• A crusty bread for soaking is non-negotiable if you want to taste every bit of flavor you've made.
• A crisp white wine like Pinot Grigio or Sauvignon Blanc pairs naturally with the bright basil and fresh fish.

Save

Cooking doesn't have to be complicated to be good. This dish proves that a few quality ingredients, a little attention to timing, and the willingness to share it with someone make all the difference.

Recipe FAQs

→ What type of fish can I use instead of cod?

Firm white fish like haddock, halibut, or pollock work well as substitutes, providing a similar texture and mild flavor.

→ Can I prepare the tomato basil sauce ahead of time?

Yes, the sauce can be made in advance and refrigerated for up to two days. Reheat gently before combining with the fish.

→ How can I adjust the spiciness of the dish?

Reduce or omit red pepper flakes for a milder flavor, or add more for extra heat according to preference.

→ What sides complement baked cod with tomato basil sauce?

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

→ Is this dish suitable for gluten-free diets?

Yes, using naturally gluten-free ingredients ensures this meal fits a gluten-free diet comfortably.

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

The cod should appear opaque and flake easily with a fork when baked through, typically after 15-18 minutes at 200°C (400°F).