Baked cod with white wine tomato herb sauce

There are numerous reasons why cod has become such a popular fish in my house. First, it has a mild taste so everyone like it. It’s also easy to cook, relatively inexpensive and is available throughout the year.

For those looking for an alternative to meat, cod is a great substitute that is packed with healthy protein. Additionally, cod contains a wide variety of great vitamins and minerals that are essential for maintaining a healthy lifestyle.  Additionally, cod contains plenty of omega 3 fatty acids.

If you love seafood as much as I do, this baked cod in white wine tomato herb sauce is sure to be a hit in your home.  The cod gets tender and  flavourful. The tomato and herb butter compliments the mild tasting cod in the most delicious way ever. It will be the only cod recipe you will crave time after time.



Prep Time: 10 minutes
Cook Time: 15 minutes.
Total Time: 25 minutes.
Serves: 4


For the White Wine Tomato Herb Sauce:

1 tbsp olive oil
1/2 tsp crushed red pepper flakes
1/2 tsp granulated sugar
1/2 tsp salt
1/4 tsp fresh ground black pepper
3 tbsp butter
2 large cloves finely minced
1 pint cherry tomatoes, sliced in half
1/2 cup dry white wine
3 tbsp fresh chopped herbs (basil, parsley, chives, cilantro)
Zest of 1 lemon

For the Cod:

2 tbsp olive oil
4   six-ounce fillets
Salt and pepper



For the White Wine Tomato Herb Sauce:

  1. Heat oil in a small saucepan  over medium heat. Add crushed red pepper flakes and garlic and saute for 3 minute, or until garlic is fragrant.
  2. Add tomatoes, white wine, sea salt, black pepper, and sugar. Simmer, uncovered, for 15 minutes or until tomatoes break down and release their juices and liquid has almost evaporated.
  3. Remove the saucepan from the heat and stir in the butter,  fresh herbs and lemon zest. The herb butter should be velvety and thick.
  4. Cover and keep warm while the cod is baking.

For the Cod:

  1. Preheat the oven to 400 degrees F.
  2. Drizzle the bottom of a casserole dish lightly with olive oil.  Pat dry the cod really well and place in a single layer. Season with salt and pepper to taste.
  3. Cover tightly with aluminum foil and bake for 12-15 minutes or until easily flaked.
  4. Remove from the oven and evenly spread the tomato butter over the cod. Cover back with aluminum foil and let stand at room temperature for 1-2 minutes before serving. You just want all the flavors to come together.
  5. This cod serves really well with cooked rice, quinoa, or crusty bread to soak in all the juices.

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