Baked Cod in Spicy Tomato Sauce

There are some recipes I make once, enjoy, and then forget about. This isn’t one of them. Baked cod in tomato sauce has been in steady rotation at my house for years, and it never fails me. It’s simple enough for a Tuesday night when I don’t want to fuss, but it still feels special enough that I’d happily serve it to guests with a good bottle of wine.

The sauce is really what makes this dish shine. It’s bright from the lemon, briny from the capers, and just spicy enough from the red pepper flakes. Every time I make it, I’m reminded that you don’t need a long list of fancy ingredients to make a meal taste restaurant-worthy—you just need fresh fish, a skillet, and a handful of pantry staples.

Ingredients You’ll Need

Here’s what I usually grab when making this dish:

• Cod Fillets – Fresh is wonderful if you can get it, but I’ve made it plenty of times with frozen fillets that I’ve thawed overnight in the fridge.

• Olive Oil & Butter – A mix gives you flavor and a bit of richness.

• Onion & Garlic – The aromatic base that makes the sauce so inviting.

• Crushed Tomatoes & Tomato Paste – Creates depth and body in the sauce.

• Lemon Juice & Zest – Brightens up the entire dish.

• Herbs (Parsley & Basil) – Adds freshness at the end.

• Capers – Optional, but I love the salty bite they bring.

• Seasonings (Oregano, Red Pepper Flakes, Salt, Pepper) – The backbone of the flavor.

Most of these are things I already keep on hand, which is another reason this dish is such a regular at my table.

Easy Ways to Change It Up

I’ve made this recipe enough times that I’ve played around with plenty of variations, depending on what I had in the kitchen:

• Different Fish: Haddock, halibut, and tilapia all work beautifully.

• More Vegetables: Bell peppers, zucchini, or even a handful of spinach stirred in at the end make it heartier.

• Smoky Twist: A pinch of smoked paprika gives the sauce a depth that pairs especially well with crusty bread.

• Heat Lovers: Add extra red pepper flakes or a diced jalapeño for more spice.

• Dairy-Free: Skip the butter and just use olive oil.

Honestly, once you’ve made it once, you’ll realize how forgiving it is.

Getting Things Ready Before You Cook

I like to get my prep done first—it makes the whole process smoother:

1. Preheat the oven to 400°F.

2. Pat the fish dry with paper towels (this helps it roast instead of steam).

3. Dice the onion and mince the garlic.

4. Zest and juice the lemon so it’s ready when you need it.

5. Measure out everything else so you’re not scrambling at the stove.

I’ve learned the hard way that squeezing lemon juice into a hot skillet while juggling a fish fillet is not my most graceful moment, so now I always prep it ahead.

Step-By-Step Cooking Guide

1. Season the Fish: I like to sprinkle the cod with salt, pepper, oregano, red pepper flakes, fresh parsley, and lemon zest. It gives the fish a head start before it even hits the pan.

2. Start the Sauce: Melt butter in a skillet, add the onions, and cook until they soften. Stir in tomato paste and let it darken slightly—that’s where a lot of the flavor builds.

3. Layer the Aromatics: Garlic, lemon zest, oregano, capers, and red pepper flakes go in next. Just a minute until fragrant.

4. Add Tomatoes & Herbs: Crushed tomatoes and fresh herbs make the sauce lush and vibrant. Simmer for a couple of minutes to bring it together.

5. Nestle in the Fish: Lay the cod fillets right into the sauce, drizzle with olive oil, and squeeze half the lemon juice over the top.

6. Bake: Roast for 20–25 minutes, until the fish flakes easily with a fork. Add the rest of the lemon juice and fresh herbs before serving.

The smell of that bubbling tomato sauce and lemon hitting the oven heat is enough to make everyone wander into the kitchen asking, “Is it ready yet?”

Little Tips That Help

• Fresh Matters: The fresher the fish, the better this dish tastes. Look for fillets that are firm and bright.

• Frozen Works Too: Just thaw overnight in the fridge. Rinse and pat dry well.

• Don’t Overcook: Cod cooks fast. I pull it out when the thermometer reads about 142°F—it will finish cooking as it rests and land right at 145°F.

• Serve Immediately: This is one of those dishes that tastes best straight from the oven while the sauce is bubbling hot.

What to Serve With It

This baked cod pairs with so many things, but I often keep it simple:

• Crusty bread for soaking up the tomato sauce (non-negotiable at my house)

• A light green salad with vinaigrette

• Roasted potatoes or lemon-garlic pasta if I want something heartier

• A glass of crisp white wine like sauvignon blanc or pinot grigio

It’s the kind of meal that feels both comforting and fresh at the same time.

Common Questions I Hear

How do I store leftovers?
Keep them in an airtight container in the fridge for up to 2 days. To reheat, warm gently on the stovetop in the sauce—this keeps the fish from drying out.

Can I use another type of fish?
Yes! Any mild white fish like haddock, halibut, or tilapia works beautifully here.

Can I make the sauce ahead of time?
Definitely. You can prepare the sauce a day in advance and just add the fish when you’re ready to bake.

Can I use fresh tomatoes instead of canned?
Yes—just cook them down longer so they form a sauce. Summer tomatoes make this dish extra special.

Continue to Content

Yield: 4

Baked Cod in Spicy Tomato Sauce

Print

This baked cod in tomato sauce is the perfect mix of light, fresh, and hearty.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Ingredients

• 2 ½ lbs cod fillets (about 8 pieces)
• 28 oz can crushed tomatoes
• 2 medium yellow onions, diced
• 4 tbsp tomato paste
• 2 tbsp olive oil
• 3 tbsp unsalted butter
• 2 tbsp capers (optional)
• 3 tbsp fresh parsley, minced (divided)
• 1 handful fresh basil leaves (optional)
• 6 tbsp lemon juice (divided, about 2 lemons)
• 2 tbsp lemon zest (divided)
• 1 ½ tbsp kosher salt (divided, to taste)
• 2 tsp dried oregano (divided)
• 1 tsp black pepper (divided)
• ½–1 tsp red pepper flakes (optional, to taste)

Instructions

1. Heat the oven to 400°F. Pat the cod dry with paper towels so it cooks evenly.
2. Season the fish on both sides with half the salt, oregano, black pepper, red pepper flakes, parsley, and lemon zest. Set aside while you prepare the sauce.
3. Warm a large oven-safe skillet over medium heat. Melt the butter, then add the diced onions with a pinch of salt. Cook until softened, about 4 minutes, then stir in the tomato paste. Let it cook for a few minutes until it deepens in color. Add garlic, the remaining oregano, zest, red pepper flakes, and capers. Stir just until fragrant.
4. Pour in the crushed tomatoes and stir in fresh parsley and basil. Simmer for a couple of minutes to blend the flavors.
5. Nestle the seasoned cod into the sauce, drizzle with olive oil, and pour over half of the lemon juice. Transfer the skillet to the oven and bake for 20–25 minutes, until the fish is opaque, flakes easily, and reaches 145°F internally.
6. Before serving, drizzle with the remaining lemon juice and garnish with more parsley, basil, or extra lemon wedges. Serve hot with crusty bread or your favorite glass of crisp white wine.

Notes

• Always pat the cod dry to prevent excess moisture in the sauce.
  
• If using frozen cod, thaw overnight in the fridge before cooking.
  
• For the juiciest results, pull the cod out when it hits 142°F; it will rise to 145°F as it rests.
  
• Best enjoyed fresh — store leftovers in the fridge up to 3 days.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 546Total Fat 19gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 10gCholesterol 179mgSodium 2127mgCarbohydrates 26gFiber 7gSugar 14gProtein 70g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Final Thought

This baked cod in tomato sauce has become a staple for me—not just because it’s healthy and quick, but because it feels like a small reward at the end of a busy day. I love that it’s simple enough for weeknights yet flavorful enough to serve to friends.

It’s one of those dishes that proves you don’t need much more than fresh fish, lemon, and a good tomato sauce to make a meal feel truly satisfying.

Also try these Cod Fish recipes:-

• Creamy Baked Cod
• Italian Cod with Tomatoes
• Garlic Butter Baked Cod