Tomato Basil Cod Fillets

Tomato Basil Cod

If you’ve spent any length of time at this blog or listening to the podcast, you know I’m a simpleton.  I like to laugh, I like to eat, then I like do it all over again at the next meal.

Laugh, eat, repeat.

(I think I may be onto my new tagline here, folks)

So inventing new recipes week after week for a blog and a second cookbook (this one will be out much quicker than the first), I gotta keep it simple.  What ingredients are in season?  What’s inspiring me?  What ingredient have I not cooked in awhile that I’m missing in my life?  I love getting inspired to invent new recipes, and this one is no different.  It’s delicious, light, and fresh, yet incredibly flavorful and satisfying.

So have a laugh with your family and friends, eat this yummy fish dish, and repeat.

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Tomato Basil Cod Fillets

Serves: 4-5
Course Main Dishes
Cuisine Keto, Low Carb, NSNG, Paleo


  • 1.5 pounds heirloom or roma tomatoes, chopped, discarding pulp/seeds where possible
  • 10 basil leaves, chopped
  • 2 garlic cloves, minced
  • Salt and pepper for seasoning
  • 2 tablespoons olive oil, divided
  • 1.5 pounds cod fillets


  • Preheat oven to 350 degrees. In a 9x12 pyrex pan or other glass baking dish, spread around chopped tomatoes, basil leaves and minced garlic, drizzle with 1 tablespoon of olive oil and season with salt and pepper. Bake for 20-25 mins, or until tomatoes are soft and skin starts to blister. Remove baking dish from oven and reduce heat to 300 degrees.
  • Move tomato basil mixture to the sides of the baking dish, and place cod fillets side by side, tilting baking dish to allow the tomato juices to coat the cod edges slightly. Season cod with salt and pepper and drizzle with remaining tablespoon of olive oil. Bake for an additional 15 minutes until cod is done through, but not overdone/dry. Serve immediately.
Tried this recipe?Let us know how it was!


  • Made this tonight – Easy and very tasty! Full disclosure: I hate fish. Seriously – I only cook it for its health benefits. So you know this recipe’s a keeper. 🙂

    • Well, Lissa, then that’s the best endorsement ever! Yes, this one is pretty easy on the taste buds. Simple and fresh, but flavorful. Thanks for stopping by to let me know your feedback–I really appreciate it!

  • Christopher Evan / Reply

    Making this tonight. Gonna throw some fresh mozzarella on the side for a caprese.

  • Erika Rupert / Reply

    Could you use Pico De Gallo and still get good flavor?

    • you could, but the small cut of pic de gallo might turn into mush if you roast it too long. Maybe cut the pre-roasting part and just do the fish with the pic de gallo for 15-20 mins.

  • I love this recipe because I was able to throw everything in the oven and let it do its thing. We don’t have cod very much but with a dd not feelingike grilling cod I was a ble to throw dinner together within an hour. Thanks for the help anna!!

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