Baked Italian-Style Cod with Cherry Tomatoes and Basil

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cod fillets baked with sweet cherry tomatoes and fresh basil, finished with a drizzle of olive oil and a squeeze of lemon. This Italian-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, cherry tomatoes, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Italian cuisine 220 cal/serving

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Ingredients

4 pieces (about 5 oz each) cod fillets
1 pint, halved cherry tomatoes
3 tbsp, divided olive oil
3 cloves, thinly sliced garlic cloves
1/4 cup, torn fresh basil leaves
1 tbsp lemon juice
1 tsp, divided salt
1/2 tsp black pepper
1/4 tsp (optional) red pepper flakes

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Instructions

Step 1: Preheat oven to 400°F. Lightly grease a baking dish with 1 tbsp olive oil. Place 4 cod fillets in the dish and season with 1/2 tsp salt and 1/4 tsp black pepper.
Step 2: In a bowl, toss 1 pint halved cherry tomatoes with 2 tbsp olive oil, 3 thinly sliced garlic cloves, 1/2 tsp salt, and 1/4 tsp red pepper flakes if using. Spread the tomato mixture evenly over and around the cod fillets.
Step 3: Bake uncovered for 12-15 minutes until the cod is opaque and flakes easily with a fork, and the tomatoes are soft and juicy.
Step 4: Remove from oven, drizzle 1 tbsp fresh lemon juice over the fish and tomatoes, and sprinkle 1/4 cup torn fresh basil leaves on top before serving.