This cod in tomato sauce features cod loins baked in a tangy, savoury fresh tomato sauce for a delicious and healthy meal. Easy to make and ready in just over 30 minutes! Perfect for everyday as well as easy entertaining.
This recipe for cod in tomato sauce uses fresh tomatoes which create a light, chunky sauce, ideally suited for fish. This tangy, savoury tomato sauce with a hint of sweetness takes just minutes to prepare. There is no need to precook the fish so the entire recipe is ready in just over 30 minutes.
Cod in tomato sauce: ingredients and substitutions
- Fish: This recipe works with cod as well as other types of white fish including haddock and halibut. I recommend using thick pieces of fish, such as cod loins, as they become deliciously succulent and flaky in the oven. Thin pieces (such as the tail end of the fish) will cook very quickly and it’s easy to overcook them.
- Tomatoes: For best results I recommend using very ripe tomatoes (for maximum flavour). I used large vine tomatoes but plum tomatoes or another sweet variety will work just as well (see also chicken in fresh tomato sauce).
- Onion: I used red onion for its sweetness but you can use white onion or 2 shallots instead, if preferred.
- Capers: Perfect with fish.
- Anchovies: Add depth of flavour. If you prefer to omit this ingredient use a little more caper water instead, alternatively add a small amount of miso (0.5 tsp) or umeboshi paste.
- Maple syrup: Tones down the sourness of the tomatoes. A good alternative is honey.
- Dill: Use parsley instead if desired (approx. 1-1.5 tbsp finely chopped).
- Wine: Adds more depth of flavour to the sauce.
- Salt and pepper.
Can I use frozen cod
Yes, you can, but you need to defrost it completely before making the recipe (the best way to do this is by placing it in the fridge overnight). Once defrosted pat the fish dry using a paper towel.
Can I use canned tomatoes instead of fresh
I do not recommend it. I tested this recipe using both fresh and canned tomatoes, and, in my view, fresh tomatoes work much better. Canned tomatoes create a rich, thick sauce, which I found a little too robust with the fish.
This, however, is a matter of taste and ultimately you need to choose what is right for you (for canned tomatoes use approx. 300 g/10.5 oz).
Step-by-step-recipe instructions
1.Preheat the oven to 400 F/200 C/180 fab/gas mark 6. You will need a 28/20 cm (11/8’’) rectangular oven dish (or medium size round dish). Season the fish pieces with salt and pepper on both sides and set aside.
2. Cook onion: In a pan heat the oil, add the onion and cook over a medium heat for about 3 minutes until softened, stirring often. Pour in the wine and cook for another minute or so.
3. Add tomatoes: Add the tomatoes, anchovies, caper water, maple syrup, salt and pepper to taste, stir and simmer for 10 minutes stirring occasionally.
4. Finish sauce: Remove from the heat, add the capers, dill and butter. Stir and adjust the seasoning as necessary.
5. Assemble: Pour about half of the sauce into your oven dish spreading evenly, place the fish pieces over the top and drizzle the lemon juice over the fish.
6. Bake: Spoon the rest of the sauce over the fish pieces and bake in the centre of the oven for 12-13 minutes.
7. Serve: Remove from the oven and serve immediately.
How to serve cod with tomato sauce
I like to serve this dish with lemon wedges and fresh crusty bread which wonderfully soaks up the delicious sauce. Mashed potatoes, however, also work well, especially if you want to turn this dish into a more substantial meal.
Serve it alongside roasted or steamed vegetables (such as beans, carrots, peas or broccoli), a drizzle of lemon juice and garnish of fresh chives.
What to make ahead
This cod in tomato sauce doesn’t take long to make, but you can reduce preparation time even further by making the sauce ahead. Once cooled completely cover and refrigerate it for up to 2 days until you are ready to put the recipe together.
Alternatively make the sauce, cool completely then combine with the fish in your oven dish (as per Instructions), cover and refrigerate overnight. Bake the next day, uncovered.
Top tips
- Baking time depends on how thick your fish pieces are. It’s important not to overcook the fish.
- It’s also important to season the fish (before combining with the sauce) as well as the sauce as it’s cooking.
- For best results use very ripe tomatoes – either 2 large or 3 medium ones.
- If you are making this recipe when tomatoes are not in season and are not as flavourful as you might wish add a little tomato puree into the sauce (1-2 tsp).
- Best served hot.
- Leftover cod and tomato sauce can be refrigerated for up to 3 days. Reheat in the microwave.
- Freeze in an airtight container for up to 3 months.
Related fish recipes to try next
- Easy Greek Shrimp Saganaki
- Fish with Vegetables (Polish Ryba po Grecku)
- Shrimp in Coconut Vegetable Sauce (Healthy)
- Coconut Milk Fish Stew with Red Lentils
See also these other easy meals including more fish recipes!
Recipe
Baked Cod in Tomato Sauce
Equipment
- Large pan
- 28/20 cm (11/8’’) rectangular oven dish (or medium size round dish)
Ingredients
- 1½ pounds (650 g) cod loin or another white fish, skinless, boneless, cut into 4 pieces
- Juice of ¼ lemon
For the tomato sauce
- 2 large ripe tomatoes finely chopped
- 1 red onion finely chopped
- 1½ tablespoons olive oil
- 3 tablespoons white wine
- 1 teaspoon anchovies very finely chopped
- 2 tablespoons capers plus 1 tbsp caper water
- 1½ teaspoons maple syrup o heron
- 1 teaspoon dill or 1 tbsp parsley, leaves only, finely chopped
- 1 tablespoon butter
- ½ teaspoon coarse sea salt or to taste, plus plenty of pepper
Instructions
- Preheat the oven to 400 F/ 200 C/ gas mark 6. You will need a 28/20 cm (11/8’’) rectangular oven dish (or medium size round dish). Season the fish pieces on both sides and set aside.To make the tomato sauce in a large pan heat up the oil, add the onion and cook over a medium heat for about 3 minutes until softened, stirring often. Pour in the wine and cook for another minute or so.
- Add the tomatoes, anchovies, caper water, maple syrup, salt and pepper to taste, stir and simmer for 10 minutes stirring occasionally.
- Remove from the heat, add the capers, dill and butter. Stir and adjust the seasoning as necessary.
- Pour about half of the sauce into your oven dish spreading evenly, place the fish pieces over the top and drizzle the lemon juice over the fish.
- Spoon the rest of the sauce over the fish pieces and bake in the centre of the oven for 12-13 minutes. Remove from the oven and serve immediately.
Notes
- Baking time depends on how thick your fish pieces are. It’s important not to overcook the fish.
- It’s also important to season the fish (before combining with the sauce) as well as the sauce as it’s cooking.
- For best results use very ripe tomatoes – either 2 large or 3 medium ones.
- If you are making this recipe when tomatoes are not in season and are not as flavourful as you might wish add a little tomato puree into the sauce (1-2 tsp).
- Best served hot.
- Leftover cod with tomato sauce can be refrigerated for up to 3 days. Reheat in the microwave.
- Freeze in an airtight container for up to 3 months.
Nutrition
*Nutritional information is automatically generated and should be considered as an estimate.
**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.
Keep in touch!
If you make this cod in tomato sauce recipe I’d love to know how it turned out for you. Let me know in the comments below, thanks!
Follow me on Facebook, Instagram and Twitter for regular recipe updates! Or you could subscribe to this blog and receive all my latest recipes right in your mailbox!
Leave a Reply