This Mediterranean baked cod is my go-to when I want a healthy dinner that tastes like I put in way more effort than I actually did! Flaky cod gets a layer of basil pesto and juicy grape tomatoes, then bakes in a little parchment packet in about 15 minutes.
The parchment is the secret here. You fold each fillet up in its own paper packet (the French call this en papillote), and the fish cooks gently in its own steam with the pesto and tomatoes. It comes out super moist every single time, and cleanup is basically just tossing the paper. If you're looking for an easy baked cod recipe that works on a busy weeknight but still feels a little fancy, this is it.
Key Ingredients & Substitutions
- Cod fillets. Look for fillets that are about 5 to 6 ounces each and around an inch thick, so they all cook at the same pace. Frozen cod works great too. Just thaw it overnight in the fridge and pat it really dry. Haddock, pollock and halibut are all easy swaps.
- Basil pesto. This is where all the flavor comes from. I love using our homemade basil pesto, and I'm a big fan of making it with a mortar and pestle. It tastes even fresher than pesto made in a food processor. A good store-bought jar is totally fine when you're short on time, though!
- Grape tomatoes. They turn soft, sweet and a little blistered in the oven. Cherry tomatoes work just as well. Halve them so they sit nicely on top of the fish.
- Salt and pepper. Season the fish on both sides before the pesto goes on. Go easy on the salt if your pesto is on the salty side.
- Parchment paper. You'll need four squares, about 12 inches each. A big roll of parchment paper is handy to keep around for this. Foil works in a pinch, too.
- Lemon. This one is optional, but a squeeze of fresh lemon right before eating really brightens everything up.
Helpful Tips
Pat the fish dry. A quick pat with paper towels helps the seasoning stick and keeps the packet from getting watery. This matters even more with thawed frozen cod.
Seal the packets tightly. Fold the parchment over the fish, then make small, overlapping folds all the way around the edge. A tight seal keeps the steam inside, and that's what keeps the cod so tender.
Check for doneness. The cod is ready when it's opaque and flakes easily with a fork. If you have an instant-read thermometer, look for 145°F in the thickest part. You can peek by carefully opening one packet.
Adjust the time for thinner fillets. Thin pieces (about half an inch) can be done in 8 to 10 minutes, while thick ones need the full 15. Try to buy fillets that are close in size so they all finish together.
Open the packets carefully. A big puff of hot steam comes out when you cut them open, so keep your face back. Be careful - it's hot! If you love this method, our citrusy baked orange roughy in foil packets uses the same idea.
Variations
- Olives and capers. Scatter a few sliced Kalamata olives and a teaspoon of capers over the tomatoes for an even more Mediterranean feel.
- Lemon and garlic. Tuck a thin lemon slice and a little minced garlic under each fillet before you add the pesto.
- Feta. Crumble some feta over the top before sealing the packets. It gets soft and creamy in the oven.
- Veggie bed. Lay the cod on a handful of baby spinach or thinly sliced zucchini so you get your veggies cooked right in the same packet.
- Sun-dried tomato pesto. Swap the basil pesto for a red pesto made with sun-dried tomatoes for a richer, slightly sweet version.
- Other fish. Salmon, halibut and haddock all work with this method. Salmon may need a few extra minutes.
Serving Ideas
This Mediterranean baked cod goes with just about anything. I like it over a bowl of soft creamy polenta or a scoop of rice, so all those pesto juices from the packet have somewhere to go. A piece of crusty bread is perfect for that, too!
For a lighter plate, serve it with a big Italian salad, a cool summer orzo salad, cucumber noodles, or some roasted green beans or asparagus. It's light enough that you won't feel weighed down, so it's great for a healthy weeknight dinner.
Storing & Freezing
Baked cod is best eaten right away, but leftovers keep in an airtight container in the refrigerator for up to 2 days. Reheat it gently, covered, in a 300°F oven for about 10 minutes, or in the microwave at half power, just until warm. High heat dries the fish out fast.
Cooked cod doesn't freeze well. It turns soft and a bit watery once thawed. If you want to plan ahead, freeze the raw fillets instead and thaw them overnight in the fridge before baking.
You can also assemble the packets up to 4 hours ahead and keep them in the fridge. Add a couple of extra minutes to the baking time since they'll go into the oven cold.
More Seafood Recipes
If you loved this baked cod recipe, here are a few more seafood dinners you might enjoy:
- Orange-Glazed Salmon with Asparagus
- Oven-Roasted Tomato Orange Roughy
- Instant Pot Lemon Garlic Salmon
- Easy Grilled Salmon Kebabs
Recipe
Mediterranean Baked Cod
Equipment
Ingredients
- 4 cod fillets 5 to 6 oz each, about 1 inch thick
- 1 cup grape tomatoes halved
- ½ cup basil pesto homemade or store-bought
- salt and pepper to taste
- 1 lemon cut into wedges, for serving (optional)
Instructions
- Preheat the oven to 400°F.
- Cut 4 large squares of parchment paper, about 12 x 12 inches each.
- Pat the cod fillets dry with paper towels. Place one fillet just below the center of each parchment square and season both sides with salt and pepper.
- Spread about 2 tablespoons of pesto over each fillet and top with the halved grape tomatoes.
- Fold the parchment over the fish so the edges meet. Starting at one corner, make small, tight overlapping folds all the way around to seal the packet. Repeat with the remaining fillets.
- Set the packets on the baking sheet and bake on the center rack for 12 to 15 minutes, until the cod is opaque and flakes easily with a fork (145°F).
- Carefully cut or tear open the packets (watch out for the hot steam!) and serve right away with lemon wedges.
Notes
Nutrition
Nutrition details are an estimate, per serving.
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