Roasted Cod and Tomatoes With Basil and White Wine

Total Time
Prep 10 mins
Cook 30 mins

This recipe is richer in vegetables, lower in fat and lower in carbs. Adapted from a weight loss website's newsletter.

Ingredients Nutrition


  1. Preheat the oven to 400°F
  2. In a baking dish large enough to eventually accomodate the cod fillets, place the tomatoes in a single layer. Drizzle 1/2 of the olive oil over the tomatoes and sprinkle with kosher salt. Roast the tomatoes until they are very soft, about 15 to 20 minutes.
  3. Remove the tomatoes from the oven and decrease temperature to 350°F Place tomatoes in a small bowl, add the garlic and basil, toss to combine well and set aside.
  4. Season the cod fillets with salt and pepper and drizzle remaining olive oil over the fillets. Place the cod in the baking dish the tomatoes were roasted in and pour wine and tomato mixture over the fish. Cover the dish with foil and bake the fish until just cooked through, about 12 to 15 minutes depending on the thickness of the fish. Serve immediately.
Most Helpful

5 5

Your recipe is "Perfect For baked fish"! I used cod but any thick white mild flavored fish would work. I used the last of my home growned cherry tomatoes and followed your recipe. I had to use dried basil (1 tsp.) My garden basil is gone. My cod was thick. (1 inch ) It took more than 15 mins. I needed to add another 10 mins. for it to be perfect. Also, because it was only "fish for two", I only used 1/4 cup of wine. We had it with home made tartar sauce (DH wants it) but it's perfect without. I served it with home fries and salad.
Thank you. This is my new favorite baked fish recipe. Update: I just realized that after making this recipe again, I never added the stars with my review. Five stars isn't enough but all I could give. Sorry :(

5 5

Excellent! I bought a big bag of individually wrapped cod at Costco and haven't used it except crusted. I did not want that, but something with more flavor where I did not need tartar sauce at the table. I love that this does not have a lot of oil and must admit I did not have fresh tomatoes on hand, so used canned, which worked out great. I like to use dry vermouth for the dry white wine (Cook's Illustrated ranked it the same as opening a bottle of sauvignon blanc! - I've been doing it for years, it's shelf stable). We enjoyed this immensely. Thanks for posting, I have a big bag of cod in the freezer!

4 5

Delicious! However, I don't care for skins on tomatoes in my hot dishes so I opted for halved Romas for easy removal. Followed recipe, except pulled skins from tomatoes before adding to bowl (skins are very easy to remove once tomatoes are cooked). Also, I found that garlic was still a bit strong after 15 minutes so I ended up placing fish aside and cooking sauce on stove to simmer garlic. Plated dish over grits (use milk for a creamier base) with fresh Parmesan cheese grated on top. My new hubby ranked it as one of my best meals! Thanks lauralie!