This vibrant Oven-Baked Cod is a celebration of light, seasonal eating. Perfectly flaky cod is cooked with juicy, burst cherry tomatoes, creamy butter beans, and a touch of lemon, creating a light yet satisfying meal. Ready in under 45 minutes, this recipe is perfect for busy weeknights or an effortless yet impressive dinner party dish.
What I love most about this recipe: the meshing of textures! You’ve got the moist cod which flakes easily, small tomatoes bursting out of their skins, and creamy beans that all kind of marry together in the pan. The breadcrumbs on top of the cod fillets add an especially nice (and crunchy!) touch. It’s seriously so delicious!
If you love this dish, be sure to try my Mediterranean Baked Cod, 30-Minute Parmesan-Crusted Cod, or this Butter Poached Cod next. Or check out all of our easy seafood recipes!
What You’ll Need
- Cod filets: You can use fresh cod or defrost frozen cod filets. Just be sure to pat dry with paper towels to absorb excess moisture.
- Onion, garlic, fennel seeds, and crushed red pepper flakes, sautéed in a little extra virgin olive oil and seasoned with kosher salt and black pepper.
- Cherry tomatoes or grape tomatoes. Something small that will burst as it’s cooking.
- Tender white beans, such as butter beans, navy beans, cannellini beans, great northern beans, etc. Even chickpeas will work!
- Seasoned breadcrumbs or make your own breadcrumbs. You can absolutely use gluten-free breadcrumbs to make the dish gluten-free!
- Grated Parmesan cheese
- For serving: fresh oregano, lemon zest, and flaky sea salt
Ingredient Substitutions
- Butter beans: cannellini beans (or other small white beans) or chickpeas are great options.
- Lemon juice: you can finish with a splash of white wine vinegar, if needed.
- Other fresh herbs: instead of oregano, use fresh parsley, basil, dill, or even tarragon (one of my favorite herbs!).
- Other fish to try next: Haddock, halibut, or tilapia are all excellent substitutes for cod.
How To Make Oven-Baked Cod with White Beans
This could not be easier to make! In fact, the entire thing cooks in one pan, which I just love. Here’s how to make it (full instructions and ingredient ratios in the recipe card below):
- Pat the fish dry, then season generously with kosher salt and black pepper. In a small bowl, mix together the seasoned breadcrumbs, grated Parmesan, fresh herbs, and lemon zest. Pat the fish into the breadcrumbs firmly so it adheres to one side.
- Sauté a little onion in olive oil until softened, then add grated garlic, fennel seeds, and crushed red pepper flakes. Once that becomes fragrant, pour in a couple pints of small tomatoes. Season with salt, then allow to cook for a few minutes.
- Stir in a can of beans. No need to drain it, the liquid in the can will help to thicken the sauce! Stir well, then add the breadcrumb-coated fish directly on top, seasoned side up.
- Bake the fish in an oven preheated to 400F for 12-15 minutes, or until the internal temperature of the fish reaches 140-145F. Garnish with fresh herbs, sprinkle with flaky sea salt, then serve with lemon wedges!
Add More Veggies
This is a great dish on its own, but sometimes I like to pack in the vegetables. Consider adding sliced zucchini, bell peppers, a handful of arugula, or even baby spinach.
Ari’s Best Tips!
- Let the cod come to room temperature for 15-20 minutes before baking. This will help it cook more evenly.
- Don’t overcrowd the baking dish. If your fillets are large, use a bigger dish to prevent them from steaming instead of baking.
- To ensure even cooking, use cod fillets that are all roughly the same thickness.
- Don’t overcook the cod: Cod can become dry if overcooked. Keep an eye on it and remove it from the oven as soon as it flakes easily with a fork.
Make-Ahead, Leftovers, & Storage
This dish is best enjoyed fresh out of the oven. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Remember, seafood has a shorter shelf life than meat or poultry. Reheat gently in a pan over low heat with a splash of water or broth to prevent drying out.
While technically possible, I don’t recommend freezing oven-baked cod. The texture can become tough and rubbery after thawing. It’s best to enjoy this fish fresh or within a few days of cooking.
How To Serve
This is a complete and filling meal on its own. If you’re looking to bulk it up, consider a vegetable side dish or a big green salad. Try one of the following:
You could also pair this with fluffy couscous, quinoa, rice, or simply mop it all up with crusty bread.
This is exactly the kind of seafood recipe I crave during the summer — it’s delicate and light, but will fill you up.
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Oven-Baked Cod with Cherry Tomatoes & White Beans
Ingredients
- 4 (6oz) cod fillets, skinless
- ¼ cup extra virgin olive oil, divided
- 1½ tsp Kosher salt, divided
- Freshly ground black pepper
- ½ medium onion, cut into ¼-inch dice, about 1 cup
- 2 cloves, grated
- ½ tsp fennel seeds
- ¼ tsp crushed red pepper flakes
- 2 pints cherry tomatoes
- 1 (15.5oz) can butter beans, do not drain
- ⅓ cup seasoned breadcrumbs
- ¼ cup grated Parmesan cheese
- 2 tsp fresh oregano, about 2-3 sprigs, plus more for serving
- 1 lemon, zested, about 2 tsp, then cut into wedges for serving
- Flaky sea salt
Instructions
- Season the fish. Preheat an oven to 400°F (205°C). Pat the cod filets dry on all sides with paper towels, then season on all sides with Kosher salt and freshly ground black pepper. Set aside to come to room temperature.
- Sauté the aromatics. Heat 2 Tbsp olive oil in a large skillet over medium-high heat. When hot, add diced onion. Season with ½ tsp Kosher salt then cook, stirring occasionally until softened, about 4-6 minutes. Add 2 cloves grated garlic, ½ tsp fennel seeds, and ¼ tsp crushed red pepper flakes, then cook 1 minute more.
- Make the cherry tomato sauce. Add 2 pints of cherry tomatoes, season with ½ tsp Kosher salt, then cook, stirring occasionally, until the tomatoes begin to burst, about 8-10 minutes. Add in 1 can of butter beans (along with the liquid) and stir well.
- Mix the topping. In a mixing bowl, whisk together ⅓ cup seasoned breadcrumbs, ¼ cup grated Parmesan, 2 tsp chopped oregano, 2 tsp fresh lemon zest, and a generous pinch of Kosher salt. Stir in 2-3 Tbsp extra virgin olive oil, until the breadcrumb mixture is moistened.
- Coat in breadcrumbs. Press one side of each cod filet firmly into the breadcrumbs, then nestle into the cherry tomato sauce, topping side up. Repeat with remaining cod pieces.
- Bake the cod fish. Transfer to a preheated oven and cook for 12-15 minutes, or until the cook is fully cooked through and the internal temperature is 140-145°F (60-63°C). Garnish with additional fresh oregano and a pinch of flaky sea salt, then serve with lemon wedges. Enjoy!
Notes
- This dish is best enjoyed fresh out of the oven. However, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat with a splash of water or broth to prevent drying out.
- I don’t recommend freezing oven-baked cod. The texture can become tough and rubbery after thawing.
Nutrition
Photography by: Jo Harding.
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