ItalianEasy · Hot
Roasted Cod, Oregano and Tomato
Cod laid over sliced tomatoes in a baking dish with garlic, olive oil, and a generous hand with dried oregano — the fish stays moist because the tomatoes steam it gently from below while the top goes a little golden. Oregano is the herb of the South and it belongs here, pungent and warm against the sweetness of the roasted tomato. One pan, nothing complicated, deeply satisfying.
Prep
15 min
Cook
18 min
Total
33 min
Method
Prep the Cod
1
Preheat your oven to 400°F (200°C). Pat the cod fillets completely dry with paper towels — moisture is the enemy of good roasting. Season lightly with salt and let them rest while you make the topping.
Make the Tomato Herb Coating
Roast
3
Drizzle a baking dish with remaining olive oil. Arrange the cod fillets in a single layer and spoon the tomato-herb mixture generously over each fillet, pressing it lightly so it adheres.
Finish and Serve
5
6
Serve immediately in the baking dish with plenty of crusty bread alongside to soak up those beautiful juices.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -1
Calories
318
per serving
High in protein · 29gLow sugar · 4gLow saturated fat · 3g
Protein
29g
Carbs
10g
Fat
19g
Sat. fat
3g
Fiber
3g
Sugar
4g
Sodium
1274mg
Gluten FreeDairy FreeLow CarbMediterraneanHeart HealthyAnti InflammatoryDiabetes FriendlyLow SodiumHigh ProteinOmega 3 RichWeight Management
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
Flavor Profile
7
Umami
4
Sweet
5
Salty
3
Sour
2
Bitter
0
Spicy
Textures
TenderFlakySucculent
Aromas
HerbalGarlickyMarineBright
Kitchen Equipment
Primary Tool
Baking DishCounter FootprintMedium
Techniques
RoastingCaramelizing
Safety & Storage
Cooking Temperature
Roast cod at 400°F (200°C) until internal temperature reaches 145°F and fish flakes easily with a fork to ensure safe consumption.
High Risk Population
Pregnant women, infants, and immunocompromised individuals should ensure fish is fully cooked with no translucent appearance.
Cross Contamination
Use separate cutting boards and utensils for raw cod to prevent cross-contamination with other ingredients.
Handling
Pat cod fillets completely dry before seasoning and roasting to ensure proper browning and safe texture development.
Storage
Refrigerate leftover cod within 2 hours at or below 40°F; consume within 3 days and reheat to 165°F.
Pro Tips
Technique
Pat your cod completely dry before it goes in the oven — I mean really dry, with paper towels, every bit of moisture. That surface needs to caramelize, not steam. And don't skip letting the tomato mixture sit for a few minutes before you spoon it over the fish; the oregano and garlic need that time to bloom in the olive oil and release their magic.
Substitution
No cod? A thick white fish like halibut or sea bass works beautifully here — whatever's freshest at your fishmonger that day. And if you're short on ripe tomatoes, cherry tomatoes broken in half are a fine substitute, maybe even a little sweeter.
Presentation
Serve this straight from the baking dish at the table — family style, with crusty bread to mop up every drop of that garlicky tomato oil. Don't hide the fish under anything; let people see those beautiful fillets peeking through the herb topping.
From the chef
Ripe tomatoes and dried oregano are a classic pairing, but what makes this cod work is that the tomatoes act as a steam bed — they collapse and caramelize underneath while the fish stays moist above. Garlic blooms in olive oil with the oregano before it all goes onto the fish, and the whole thing roasts together in one pan until the cod flakes easily and the edges of the tomato topping go a little golden. A squeeze of lemon at the end, fresh parsley over the top. Crusty bread alongside to catch the juices. Simple enough that the fish can do its job.
TagsQuickEasyMediterraneanRoastedGarlicTomatoLemonHerbBrinyBright
AllergensFish
Source: generated · May 30, 2026