Baked Cod Tomato Basil Sauce (Printable)
Tender fillets in rich tomato basil sauce for a healthy dinner.
# What You'll Need:
→ Fish
01 - 4 cod fillets (5 oz each), skinless and boneless
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 - 1/2 teaspoon dried oregano
11 - 1/4 teaspoon red pepper flakes
12 - Salt and pepper, to taste
13 - 1/2 cup packed fresh basil leaves, roughly chopped
→ Garnish
14 - Fresh basil leaves, for serving
15 - Lemon wedges
# Directions:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to hold the cod fillets in a single layer.
02 - Pat cod fillets dry and season both sides with salt and pepper. Drizzle with 1 tablespoon olive oil.
03 - In a medium saucepan, heat 2 tablespoons olive oil over medium heat. Add onion and sauté until soft and translucent, about 4 minutes.
04 - Add garlic and cook for 1 minute until fragrant.
05 - Stir in crushed tomatoes, tomato paste, sugar, oregano, red pepper flakes, salt, and pepper. Bring to a simmer and cook for 8-10 minutes, stirring occasionally, until slightly thickened.
06 - Remove from heat and stir in chopped basil.
07 - Spread half of the tomato basil sauce over the bottom of the prepared baking dish. Arrange cod fillets on top. Spoon remaining sauce over the fillets.
08 - Bake for 15-18 minutes, or until the cod is opaque and flakes easily with a fork.
09 - Garnish with fresh basil and serve with lemon wedges if desired.
# Expert Tips:
01 -
- The fish stays tender and flaky instead of turning into rubber, which honestly changed how I feel about cooking cod.
- You get restaurant-quality flavor from ingredients you probably already have, which feels like a small victory every single time.
02 -
- Pat your fish completely dry before seasoning—wet fish won't brown properly and you'll end up with steamed disappointment instead of baked perfection.
- Don't skip the simmering step for the sauce; it transforms raw tomato harshness into something round and welcoming.
03 -
- If you can't find good fresh basil, skip it entirely rather than using dried—the fresh stuff is the whole point, and dried basil will just taste like sad hay.
- Make the sauce while the fish dries; this way everything comes together at exactly the right moment without you standing around feeling anxious.