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posted by Katyaon Aug 26, 2016 (updated Aug 6, 2022) 291 comments »
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102 reviewsMost tender, flakiest, and flavorful cod you will ever make! This tomato and herb butter compliments the mild tasting cod in the most delicious way ever. It will be the only baked cod with tomato recipe you will crave time after time.
Serve this baked cod over Cauliflower Mash with Ricotta and Roasted Garlic with a side of Roasted Garlic Green Beansfor a complete meal.
this recipe
Baked Cod
Okay friends. So this recipe has been a long time in the making. Three months is a long time for me and don’t ask why it took so long to share.
But I came across a tomato and herb butter recipe beginning of the summer in the Cooking Light magazine and let me tell you, it was everything, plus more!
You guys know that I try to limit butter and processed foods on this blog but believe me when I say a little goes a long way here.
I can’t get over how flavorful the herb butter is, especially when paired with a mild and lean fish like cod.
Best Cod Recipe
So I changed the recipe up a bit and put my own little spin and it’s seriously the best cod recipe out there.
It’s basically garlic, shallots, tomatoes, spices and broth simmered until tomatoes burst and release their juices. Then you stir in the butter and fresh herbs and OMG!
The result is velvety, thick, slightly spicy and sweet butter that you will want to eat by a spoonful. It truly is.
This melted butter sauce over baked cod is one delicious baked cod with butter dinner. Plus all those juices on the bottom of the pan…(my heart) ♥
To bake the fresh cod. All you need to do is pre-heat the oven to 400 F degrees. Toss the cod fillets with little olive oil, salt, and pepper. Place in a baking dish and bake for 15 minutes or so, depending on the thickness or until easily flakes with a fork.
You can serve it with rice, quinoa, or my favorite…crusty bread to soak in all the juices. I mean does it get better than that!?
I’m really hoping you give this baked cod with butter a try and even if you’re not a fish lover, I think it will change your mind.
More Baked Cod Recipes
- Cod in Creamy Roasted Pepper Sauce
- Baked Fish and Vegetables in Foil Packets
- Blackened Salmon Lettuce Wraps – you can easily sub cod for this recipe
- Bruschetta Baked Cod with Panko
Video: How to Make Cod with Tomato and Herb Butter
Cod with Tomato and Herb Butter
5 Stars4 Stars3 Stars2 Stars1 Star5 from 102 reviews
- Author: Katya
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 mins
- Yield: 4-6 1x
- Category: Dinner
- Method: Baking
- Cuisine: American
Description
Most tender, flakiest, and flavorful cod you will ever make! This tomato and herb butter compliments the mild tasting cod in the most delicious way ever. It will be the only baked cod with butter you will crave time after time.
Ingredients
UnitsScale
Tomato and Herb Butter
- 1 medium shallot, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp. olive oil, plus extra for drizzling
- 1 pint grape or cherry tomatoes
- 1/2 cup chicken stock
- 1/2 tsp. kosher salt
- 1/4 tsp. red pepper flakes
- 1/4 tsp. granulated sugar
- 4 Tbsp. unsalted butter, sliced
- 3 Tbsp. fresh chopped herbs (basil, parsley, chives, cilantro), plus extra for garnish
Cod
- 2 – 2 1/4 pounds fresh cod fillets, cut into 6-8 oz. portions*
- 1 lemon
- Kosher salt and fresh ground black pepper
Instructions
Tomato and Herb Butter
- In a small saucepan heat olive oil over medium heat. Sauté shallot and garlic for 4-5 minutes or until soft, stirring occasionally.
- Add tomatoes, chicken stock, sea salt, red pepper flakes, and sugar. Simmer, uncovered, for 15-17 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
- Remove the saucepan from the heat and stir in the butter and fresh herbs. The herb butter should be velvety and thick. Cover and keep warm while the cod is baking.
Cod
- Preheat the oven to 400 degrees F.
- Drizzle the bottom of a casserole dish lightly with olive oil. You want a dish big enough to fit the cod in a single layer with some room around or you will get too much juice during baking.
- Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste but be generous. Drizzle the top lightly with olive oil and squeeze of fresh lemon. I used about 1/2 lemon. Cover tightly with aluminum foil and bake for 12-18 minutes or until easily flaked. Baking time will depend on the thickness of the cod.
- Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
- Garnish with fresh chopped herbs, if desired, and serve immediately.
Notes
*I used about 2 1/4 pounds of cod that I was able to cut into six (6-8 oz.) individual portions
**This cod serves really well with cooked rice, quinoa, or crusty bread to soak up all the juices.
Nutrition
- Serving Size: 1 (6-8 oz.) fillet plus sauce
- Calories: 350
- Sugar: 3.1 g
- Sodium: 383.3 mg
- Fat: 11.1 g
- Carbohydrates: 6.8 g
- Protein: 57.7 g
- Cholesterol: 168.7 mg
This post may contain affiliate links. Read my disclosure policy.
Baked Gluten Free Low Carb Main Dishes Method Recipes Season Summer Videos
originally published on Aug 26, 2016 (last updated Aug 6, 2022)
291 comments Leave a comment »
About the author
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
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291 comments on “Cod with Tomato and Herb Butter”
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Kasia — Reply
Best fish dish ever. Even for those who are not big fan of fish. Love it! I add some fresh thyme and rosemary to sauce for extra flavor
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Cathy Salerni — Reply
This is a fabulous and tasty dish! I eliminated onions, since my husband does not eat them, but added some chopped fennel bulb in their place and sautéed it with the garlic. I used some chopped fennel fronds and fresh parsley. It was easy, moist, and full of flavor!
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Tony V — Reply
I don’t cook but wanted to try a simple recipe, to give my wife a day off. I say I need some practice, but the wife says it perfect.
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Katya — Reply
That’s so sweet! This is such a great recipe to try.
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MMcA — Reply
This was quick, easy, and delicious over brown rice. I only have cilantro and dill in my herb pots right now, so that’s what went into the sauce, plus some dried parsley. I didn’t add any sugar.
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Laurie — Reply
Made this with from tomatoes and herbs from my garden. Sooooo good!
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Charisma — Reply
This recipe is so good! & surprisingly easy to make! I’m going to make it again next month with lobster!!
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Darla — Reply
Made this tonight with the abundance of garden tomatoes and basil, and it was amazing. The sauce is so unique and full of flavor. I served it over rice which soaked up all the yummy sauce. I will definitely make this again.
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Katya — Reply
Thank you Darla for feedback. I’m so happy to hear you love it.
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Stephen Darnell — Reply
OMG, super tasty, my wife Sarah and I loved it 😊
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Carin Friberg — Reply
I love this recipe so much since 2018 when I first made it its been a hit with everyone my Mother made me make it 3 times over a 2 week stay at her house🙂
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Diiane — Reply
This was fabulous. I didn’t have cherry tomatoes but several romas in my garden and they worked great. My family loved it so much they want me to make it again soon! Thank you.
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Katya — Reply
Thank you Diiane. So glad to hear your family loved it!
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Beverlee — Reply
this sauce was VERY tasty but I would recommend adding the butter just before pouring on the fish. my sauce finished way before my fish and while keeping the sauce warm on low, the sauce “broke”. no effect on the taste but not as pretty as it could be.
thank you for sharing!-
Katya — Reply
thanks for the tip!
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Margie — Reply
Delicious, fresh, and light! Healthy too!
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Opal — Reply
So very, very good! It’s in regular rotation now- easy to make but looks impressive and tastes incredible.
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Stacy — Reply
Delicious! Thank you! Made it with only 2 tbls of plant based butter and it was still outstanding.
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