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Any day is better when you finish it with this baked cod smothered in a roasted tomato basil topping. This beautiful seafood meal comes complete with broccoli too! Ready in only 30 minutes!

I promised ya’ll that since my kitchen will be out of commission for weeks during our remodel I’d test a lot of sheet pan recipes before the demo starts. While I’ll have plenty of kitchen gadgets available while the kitchen is torn apart, the oven of course isn’t one of them. So my oven and I are currently best friends. (In related news, the kitchen remodel is currently three months late and my contractor has gone silent. So that’s fun! Let’s all say a prayer that everything comes together soon. I may be losing my mind.)

This sheet pan meal is one I’m especially excited to share. It’s so quick and simple! The cod and broccoli cook quickly and that tomato basil topping just takes the fish to the next level.

I’m using cod in this recipe and it’s such a favorite. Cod has a mild flavor and flakes easily. It’s a great option for someone who doesn’t like fishy tasting fish! You may find that even non seafood lovers in your household will appreciate this!

For this recipe you’ll need (full list of ingredients and instructions are in the recipe card below):

  • Broccoli
  • Olive oil
  • Cod filets
  • Lemon juice
  • Grape tomatoes
  • Fresh basil
  • Fresh parsley
  • Minced garlic

The broccoli starts roasting on a sheet pan first because it will require the most time. Then add the cod to the pan. It only needs a little olive oil, lemon juice, salt, and pepper before it goes in the oven. The tomatoes go in the oven last.

After everything has cooked, carefully remove the roasted tomatoes from the pan. Stir in a small bowl with basil, parsley, lemon juice, garlic, and salt. Add the tomato topping to the cod and serve.

Fresh vs frozen cod

You can use either fresh or frozen cod for this recipe. I usually choose frozen because it’s a more cost efficient option and readily available.

If using frozen, be sure to thaw it first and pat dry before adding it to the sheet pan.

Can you use a different fish?

Yes, another white fish like halibut or mahi mahi would work beautifully in this recipe.

How to store leftovers

Leftovers can be refrigerated in an airtight container for up to 3 days. You can also freeze it for up to 4 months.

How to serve this

I recommend pairing this cod and broccoli with my Baked Herb Potato Rounds or a simple side salad topped with Easy Homemade Italian Dressing and Homemade Croutons.

5 from 2 votes

Tomato Basil Cod with Broccoli

By Christina
Any day is better when you finish it with this baked cod smothered in a roasted tomato basil topping. This beautiful seafood meal comes complete with broccoli too! Ready in only 30 minutes!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4 servings



  • 12 oz broccoli florets
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt


  • 4 4-oz cod filets, about 1-inch thick, 4 4 oz filets, 4 6 oz filets
  • 1 tbsp olive oil, extra virgin
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp lemon juice

Roasted Tomato Basil Topping

  • 1 pint grape tomatoes
  • 1/4 cup fresh parsley, chopped
  • 4 – 5 fresh basil leaves, chopped
  • 1 tbsp lemon juice
  • 1 tsp garlic, minced
  • 1/2 tsp salt
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  • Preheat oven to 425 degrees. Line a 12 x 17 baking sheet with parchment paper.
  • Spread broccoli florets on one side of the prepared sheet pan in a single layer. Drizzle with two tablespoons of olive oil. Sprinkle with salt and garlic powder. Place in oven and bake for 5 minutes.
  • Remove from the oven and reduce temperature to 400 degrees. Place cod on sheet pan beside the broccoli. Rub the fish with olive oil and sprinkle with garlic powder, salt, and pepper. Return to oven and continue to bake for 5 minutes.
  • Remove pan from oven and add halved grape tomatoes to the oven around the cod. Bake for another 10 to 15 minutes, or until the cod is opaque and flakes easily with a fork and tomatoes are softened.
  • Use a spatula to carefully spoon the roasted tomatoes off the baking sheet and add to a small bowl.
  • Add basil, parsley, minced garlic, lemon juice, and salt to the bowl with your tomatoes. Stir until combined. Spoon over the cooked cod.


If using frozen cod, thaw it first in a bowl of cold water and pat dry. 


Serving: 1cod filet + topping, Calories: 242kcal, Carbohydrates: 12g, Protein: 24g, Fat: 12g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Cholesterol: 49mg, Sodium: 825mg, Potassium: 1058mg, Fiber: 4g, Sugar: 5g, Vitamin A: 1925IU, Vitamin C: 101mg, Calcium: 80mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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  1. Dorthell says:

    This was AMAZING! I used sea bass and served with rice. The topping on the fish is “o so delicious”.

    1. Christina says:

      Yay!!! Wonderful to hear! So happy sea bass worked great!