I really enjoy how simple and balanced this dish is—it’s healthy, fresh, and packed with flavor from just a few ingredients. The cod stays juicy and flaky while the potatoes roast underneath, soaking up the garlic, rosemary, and olive oil. The cherry tomatoes burst with sweetness, giving everything a natural, tangy brightness. It’s one of those meals that feels like something I’d get in a coastal Italian village, but I can make it right in my own kitchen in under an hour.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 lb cod fish fillet
3/4 lb russet potatoes
1 cup cherry tomatoes
1 tbsp fresh rosemary, minced
7 tsp extra virgin olive oil (divided)
1/4 tsp garlic powder (divided)
Salt and pepper to taste
Dash of red pepper flakes (optional)
Directions
I preheat the oven to 400°F.
I peel the potatoes, rinse them, and pat them dry. Then I slice them as thin as possible—about 1/16 inch thick—so they cook evenly with the fish. If any slices come out too thick, I cut them in half at the thickest point.
In a large bowl, I toss the sliced potatoes with 2 tablespoons of olive oil, 1/2 tablespoon chopped rosemary, 1/8 teaspoon garlic powder, and black pepper to taste. I mix until the potatoes are evenly coated.
I line a baking dish or sheet with parchment paper and arrange the potatoes in a single layer, making sure they don’t overlap.
I place the cod fillet in the center, right on top of the potatoes. I brush it with the remaining teaspoon of olive oil and season with the rest of the garlic powder, plus salt and pepper.
I scatter the cherry tomatoes around the cod and potatoes. If I’m in the mood for a kick, I sprinkle on a pinch of red pepper flakes.
I bake everything at 400°F for 25–30 minutes, until the potatoes are tender and the cod is cooked through and flaky.
If the cod finishes cooking before the potatoes, I remove it from the oven and let the potatoes continue until done.
Servings and timing
This recipe serves 3 people. Prep time: 15 minutes Cook time: 25–30 minutes Total time: 40 minutes
Variations
Sometimes I add thin slices of lemon on top of the cod for a citrusy touch.
I’ve used halibut or haddock in place of cod with great results.
If I want extra color, I toss in a handful of baby spinach during the last 5 minutes of baking.
A drizzle of balsamic glaze or a few olives can give it even more Italian flair.
Storage/Reheating
I store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, I use the oven at 350°F for about 10 minutes, or until everything is warmed through. The microwave works too, but I find the potatoes stay crispier with oven reheating.
FAQs
Can I use frozen cod?
Yes, I’ve used frozen cod, but I make sure it’s fully thawed and patted dry before baking. That way, the fish cooks evenly and doesn’t release too much liquid into the pan.
Do I have to peel the potatoes?
I usually peel them for a smoother texture, but if I’m in a rush, I’ve left the skins on and it still turns out delicious. Just give them a good scrub beforehand.
What if my fish cooks faster than the potatoes?
If that happens, I simply remove the fish from the oven once it’s flaky and done, cover it loosely with foil, and let the potatoes finish cooking on their own.
Can I prep this ahead of time?
Yes, I’ve sliced the potatoes and prepped the fish a few hours in advance. I store them separately in the fridge, then assemble and bake right before dinner.
What should I serve with this?
It’s a full meal on its own, but I sometimes add a simple green salad or a slice of crusty bread to soak up the juices. A crisp white wine pairs nicely too.
Conclusion
This Easy Baked Italian Cod with Cherry Tomatoes is one of those recipes I turn to again and again when I want something quick, flavorful, and satisfying. It’s got everything I love in a meal—healthy ingredients, bold flavor, and minimal cleanup. Whether I’m feeding the family or just cooking for myself, this dish never disappoints.
This baked cod recipe features tender fish, cherry tomatoes, rosemary, and thinly sliced potatoes for a simple, rustic Italian dinner ready in under an hour.
Ingredients
1 lb cod fish fillet
¾ lb russet potatoes
1 cup cherry tomatoes
1 tbsp fresh rosemary, minced
7 tsp extra virgin olive oil (divided) or 2 tbsp + 1 tsp
¼ tsp garlic powder, divided
Salt and pepper, to taste
Dash of red pepper flakes (optional)
Instructions
Preheat oven to 400°F (200°C).
Peel and slice the potatoes very thin (about 1/16 inch thick). Thicker slices should be halved to ensure even cooking.
In a large bowl, toss sliced potatoes with 2 tbsp olive oil, ½ tbsp chopped rosemary, ⅛ tsp garlic powder, and black pepper to taste.
Line a baking dish or sheet with parchment paper.
Spread the potatoes in a single, even layer on the parchment.
Place the cod fillet on top of the potato layer in the center of the dish. Brush the top of the cod with the remaining 1 tsp olive oil.
Season cod with the remaining ⅛ tsp garlic powder, salt, and pepper. Add a dash of red pepper flakes if desired.
Add cherry tomatoes around the cod.
Bake for 25–30 minutes, or until potatoes are tender and cod is flaky and cooked through.
Notes
Cooking tip: Use a mandoline for uniform potato slices to help everything cook evenly.
Store leftovers in the refrigerator and consume within 1–2 days.
Cod can be substituted with haddock or another firm white fish.
Add capers or olives for extra Mediterranean flavor.
