Baked Cod Tomato Basil

I discovered this dish on a rainy Tuesday when my neighbor stopped by with fresh basil from her garden and I had a package of cod in the freezer. We threw it together almost on a whim, and the kitchen filled with such a warm, garlicky tomato aroma that my kids came running from upstairs. Something about how the sauce clung to the delicate fish felt like uncovering a secret—simple ingredients creating something far more elegant than the sum of their parts.

Years later, I made this for my partner's parents on their first visit to our apartment, worried the whole time that something would go wrong. The cod came out perfect, flaking gently under the fork, and watching them soak up the sauce with crusty bread made me realize how often the simplest dishes are the ones people remember.

Ingredients

• Cod fillets: Look for thick, even pieces about the same size so they cook uniformly; thinner fillets dry out before the sauce has time to meld.
• Olive oil: Use a quality one you'd actually taste—it matters here since there are so few ingredients competing for attention.
• Onion and garlic: The foundation of everything; don't skip the step of cooking them until soft or your sauce will taste sharp instead of mellow.
• Crushed tomatoes: Canned is perfectly fine and often better than fresh ones trying to live up to expectations.
• Fresh basil: Add it at the very end or it'll turn dark and bitter; torn by hand tastes better than finely chopped.
• Red pepper flakes: Optional but worth a tiny pinch—it wakes up the whole dish without announcing itself.

Instructions

Get your oven ready:

Preheat to 200°C and grease a baking dish just big enough for the fillets to sit snugly in one layer. A dish that's too large means the sauce spreads thin and dries out.

Prepare the cod:

Pat the fillets completely dry—moisture is the enemy of that gentle, flaky texture. Season generously on both sides and drizzle with olive oil so they won't stick.

Build the sauce foundation:

Heat olive oil and add onion, letting it cook until it softens and turns translucent around the edges; rushing this step means your sauce tastes raw. Add garlic just long enough to become fragrant, about a minute, then it can burn.

Simmer the sauce:

Stir in tomatoes, tomato paste, sugar, oregano, and pepper flakes, then let it bubble gently for 8-10 minutes until it thickens slightly. This is when the flavors marry and become something greater than individual ingredients.

Finish with basil:

Pull the pan off heat and fold in roughly chopped basil—this keeps its color bright and flavor fresh instead of cooked into submission.

Layer and bake:

Spread half the sauce in the dish, nestle cod on top, then spoon the rest over; the sauce should partially cover the fish so it steams gently rather than drying in direct oven heat. Bake 15-18 minutes until the flesh is opaque and flakes without resistance.

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I remember my daughter asking why this dish was so popular with everyone who tried it, and I realized it's because something about tender fish, warm tomato sauce, and fresh basil just makes people feel cared for without any fuss. There's honesty in those flavors.

What Makes This Mediterranean Magic

This isn't a complicated dish, which is exactly why it works so well. The tomato base is where patience pays off—those 8-10 minutes of simmering let the acidity mellow and the flavors deepen into something round and complete. The basil at the end acts like a reset button, bringing brightness and that unmistakable herbal note that makes people close their eyes mid-bite.

Timing and Temperature Matter More Than Technique

I used to worry about whether I was doing things in the right order, but honestly, the real skill here is respecting what the ingredients need. The sauce wants time to simmer and develop. The cod wants just enough heat to turn opaque and stay moist. The basil wants to stay raw and vibrant. Everything else is just logistics.

How to Make It Your Own

Once you've made this a few times and it becomes muscle memory, the real joy begins. I've added chopped olives for briny depth, a whisper of red pepper flakes for heat, even a splash of white wine to the sauce when I'm feeling elaborate. Different white fish work beautifully too—haddock, halibut, or even salmon if you're in that mood.

• Serve it over steamed rice or roasted potatoes to turn the sauce into an event.
• A squeeze of fresh lemon at the table adds a final brightness that changes everything.
• If you're feeding someone dairy-free or gluten-free, this recipe already checks those boxes.

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This is the kind of recipe that becomes a quiet favorite, the one you return to without thinking, the one people ask you to make again. It's proof that you don't need complexity to create something memorable.

Recipe FAQs

→ Can I substitute the cod with another fish?

Yes, firm white fish like haddock or halibut can be used as alternatives to cod while maintaining texture and flavor.

→ How can I tell when the cod is properly cooked?

The cod is ready when it turns opaque and flakes easily with a fork, usually after 15-18 minutes of baking.

→ What are good side dishes to serve with this dish?

Steamed rice, roasted potatoes, or crusty bread are excellent choices to complement the tomato basil sauce.

→ Is the tomato basil sauce spicy?

The sauce can have a mild heat if red pepper flakes are added, but they are optional to suit your preference.

→ Can I prepare the sauce in advance?

Yes, the tomato basil sauce can be made ahead and refrigerated, making the baking step quick and easy.

→ Does this dish accommodate gluten-free diets?

Yes, all ingredients are naturally gluten-free, but always check labels on canned products to be certain.