This is the kind of meal that makes weeknights feel easy. Tender cod, sweet roasted tomatoes, and a burst of lemon and garlic all cook together on one pan. It’s fresh, light, and fast, but still satisfying.
If you’re looking for a simple seafood dinner that doesn’t make a mess, this one checks every box. Serve it with crusty bread, rice, or a quick salad, and you’re done.
What Makes This Special
This recipe leans on minimal ingredients, but the flavors pop. The lemon brings brightness, the garlic adds warmth, and the olive oil ties it all together.
Roasting cherry tomatoes makes them jammy and sweet, which pairs beautifully with delicate cod. Everything cooks on one sheet, so prep and cleanup are painless. It’s the kind of dish you’ll make once and keep on repeat.
What You’ll Need
- Cod fillets (1.5 to 2 pounds), skinless and boneless, cut into 4 pieces
- Cherry or grape tomatoes (3 cups), whole or halved
- Fresh lemon (1 large), zested and juiced
- Garlic (3–4 cloves), minced
- Olive oil (3 tablespoons)
- Fresh parsley (1/4 cup), chopped (or use basil for a twist)
- Red pepper flakes (optional), a pinch for heat
- Salt and black pepper, to taste
- Butter (1–2 tablespoons, optional), for extra richness
- Capers (1 tablespoon, optional), for a briny finish
- Lemon wedges, for serving
How to Make It
- Preheat the oven. Set it to 425°F (220°C).
Line a large sheet pan with parchment for easy cleanup.
- Prep the tomatoes. Toss cherry tomatoes with 2 tablespoons olive oil, half the minced garlic, a pinch of red pepper flakes if using, and a generous sprinkle of salt and pepper. Spread them out on the pan.
- Start the roast. Roast the tomatoes for 10 minutes to let them soften and caramelize a bit. This step builds flavor and prevents overcooking the fish.
- Season the cod. Pat the cod fillets dry.
Drizzle with the remaining tablespoon of olive oil and rub with the remaining garlic, lemon zest, and a good pinch of salt and pepper. If using butter, dot small pieces over the fish.
- Add the fish to the pan. Pull the tomatoes from the oven, give them a quick stir, and nestle the cod among them. Sprinkle capers over the top if you like.
- Roast until just cooked. Return the pan to the oven and roast 8–12 minutes, depending on thickness.
Cod is done when it flakes easily and turns opaque. Aim for an internal temperature of about 130–135°F before resting.
- Add lemon and herbs. Squeeze the lemon juice over the cod and tomatoes. Scatter the parsley across the pan.
The heat will release the aromas and lightly wilt the herbs.
- Serve. Spoon the jammy tomatoes and pan juices over the fish. Add lemon wedges on the side for extra brightness. Pair with rice, couscous, roasted potatoes, or crusty bread to soak up the sauce.
Storage Instructions
Leftovers keep well for short-term meals.
Store cooked cod and tomatoes in an airtight container in the fridge for up to 2 days. Reheat gently on the stovetop over low heat or in a 300°F oven until warmed through. Avoid microwaving for too long, which can make the fish rubbery.
If you meal prep, keep the fish and sides separate so everything reheats evenly.
Why This is Good for You
Cod is a lean protein with very little fat, so it keeps meals light without skimping on satisfaction. Tomatoes bring antioxidants like lycopene, which are boosted by roasting and pairing with olive oil. Lemon adds brightness and vitamin C, while garlic has its own set of wellness perks.
Together, you get a balanced plate that’s flavorful, nutrient-rich, and not heavy.
What Not to Do
- Don’t skip drying the fish. Excess moisture prevents good seasoning and can water down the pan juices.
- Don’t crowd the pan too much. Give the tomatoes and fish a little space so they roast, not steam.
- Don’t overcook the cod. It goes from tender to tough quickly. Check early and pull it as soon as it flakes.
- Don’t add the lemon juice too soon. Acidity can make fish turn mushy if it sits too long before cooking. Finish with lemon at the end.
- Don’t forget to season. Cod is mild.
Salt, pepper, garlic, and lemon make the dish sing.
Alternatives
- Different fish: Try haddock, pollock, halibut, or tilapia. Adjust the cook time based on thickness.
- Herb swaps: Use basil, dill, or chives instead of parsley. A mix of parsley and dill is especially nice.
- Add vegetables: Toss in thinly sliced red onion, zucchini rounds, or asparagus spears.
Add them with the tomatoes at the start.
- Citrus twist: Orange or Meyer lemon adds a softer sweetness. Lime works well if you add cilantro and a pinch of cumin.
- Briny boosts: Olives or extra capers bring a Mediterranean vibe.
- Dairy-free richness: Skip butter and add a drizzle of extra-virgin olive oil after roasting.
- Make it creamy: Finish with a spoon of Greek yogurt mixed with lemon juice and herbs for a cool contrast.
FAQ
How do I know when the cod is done?
It should flake easily with a fork and look opaque throughout. A thermometer should read around 130–135°F before resting.
Thinner fillets can be ready in as little as 8 minutes, so keep an eye on them.
Can I use frozen cod?
Yes, just thaw it completely in the fridge and pat it very dry before seasoning. If excess water remains, the fish will steam instead of roast and the texture won’t be as nice.
What if I don’t have cherry tomatoes?
Use diced Roma or vine tomatoes. Cut them into bite-size pieces and drain any excess liquid so they roast rather than stew.
Is this recipe gluten-free?
Yes, as written, it’s naturally gluten-free.
Just double-check any add-ins like capers or butter substitutes to be sure.
How can I make this more filling?
Serve with roasted potatoes, or spoon the fish and tomatoes over couscous, orzo, or creamy polenta. A side of garlic bread also works well to mop up the pan juices.
Can I cook everything at once without pre-roasting the tomatoes?
You can, but pre-roasting adds depth and concentrates the tomato flavor. If you skip it, expect a slightly saucier, less caramelized result.
What’s the best pan to use?
A sturdy rimmed sheet pan conducts heat evenly and holds the juices.
Avoid very thin pans, which can warp and cause uneven cooking.
Can I make this ahead?
You can prep the tomatoes and mix the garlic, lemon zest, and oil ahead of time. Season the fish right before it goes in the oven for the best texture.
In Conclusion
Sheet Pan Lemon Garlic Cod with Tomatoes delivers big flavor with little effort. It’s bright, tender, and weeknight-fast, yet special enough for company.
Keep a bag of tomatoes and a couple of cod fillets on hand, and you’ve got a reliable, healthy dinner ready to go. A squeeze of lemon, a shower of herbs, and dinner is served.
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