Baked Cod with Tomato and Parsley

Baked Cod with Tomato and Parsley

Baked cod with roasted tomatoes, parsley and sweet onion- a simple, easy, healthy one pot meal that can be made in about 30 minutes. Not only is it quick and easy, but also gluten-free, paleo and keto friendly.

Baked Cod with Tomato and Parsley

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Prep Time 15 minutes
Cook Time 35 minutes
Servings 4


  • 1 lb Cod (or other white fish like haddock, ; halibut, sable or bass)
  • 1 1/2 tablespoon olive oil
  • 3 cloves garlic, minced
  • lemon zest from one lemon
  • ½ teaspoon kosher salt
  • ¼ teaspoon cracked pepper
  • 1 tablespoon thyme
  • ½ of a sweet onion, thinly sliced
  • pinch salt and pepper
  • juice of one lemon
  • 1 teaspoon olive oil
  • 1 bunch Fresh parsley, finely chopped
  • 1 lbs cherry ; grape or baby heirloom tomatoes


  • Preheat oven to 400F
  • Cut fish into as many pieces as you'd like and place in a mixing bowl. Mix in oil, garlic, salt, pepper, thyme and lemon zest. Toss with fish, set aside.
  • In a lightly oiled baking dish, place onion slices on the bottom, then scatter chopped parsley over top. Drizzle with olive oil, lemon juice from ½ a lemon, then top with tomatoes. Sprinkle dish generously with salt and pepper.
  • Place in the oven for 30-35 minutes, giving a good shake, halfway through. Place the white fish overtop, nestling among the tomatoes. Drizzle any left over marinade over the fish and tomatoes. Place back in the oven and cook 7-8 minutes or until fish cooks to desired done-ness, then remove from oven.
  • Squeeze with remaining ½ lemon, scatter with thyme and serve.
  • FoodPals Tip: When salting the veggies, use at least three pinches of salt and pepper. Try to make sure each ingridient in the pan is coated.
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