Baked cod on a plate on top of greens with lemon and tomatoes


Oven Baked Cod with Lemon and Tomatoes

4 Servings

Prep Time: 15 mins | Cook Time: 25 mins

Diet Style


Tools You'll Need

  • Measuring Cups
  • Measuring Spoons
  • Chef’s Knife
  • Whisk
  • Baking Sheet
  • Medium-Sized Sauté Pan
  • Aluminum Foil


  • 4 (6 oz.) cod fillets
  • 1 lemon
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • ½ cup low sodium vegetable broth
  • ½ cup grape or cherry tomatoes halved
  • Olive oil cooking spray
  • Kosher salt and pepper to taste
  • Fresh chopped parsley, optional for garnish


  1. Preheat oven

    Preheat oven to 350 degrees.

  2. Spray sheets with cooking spray

    Spray four sheets of aluminum foil with cooking spray.

  3. Place cod on foil

    Place one cod fillet on each piece of foil.

  4. Season fish

    Cut lemon in half. Squeeze the juice from one-half over the fish each piece of fish. Season each piece of fish with a pinch of salt and pepper.

  5. Cut lemon and place on fish

    Cut the other half of lemon into slices, place over the fish. Seal the foil to create little packets.

  6. Cook in oven

    Place each packet on a baking sheet and cook in the oven for 20-25 minutes.

  7. Whisk butter and flour

    In a medium sauté pan, whisk together the butter and flour till it becomes light brown in color.

  8. Add vegetable stock and tomatoes

    Add the vegetable stock and tomatoes, bring to a boil, then reduce heat to a simmer.

  9. Cook tomatoes

    Cook until tomatoes have softened and begin to release their juices.

  10. Remove fish and open pouch

    Remove fish from the oven and carefully cut open each pouch allowing steam to escape away from you.

  11. Place fish and garnish

    Place fish on plates and spoon sauce over fish. And garnish with freshly chopped parsley.