This baked cod is moist and flaky with warm, smoky spices and bright tomato-basil brightness. The gentle tomato sauce keeps the fillets tender while a lemony herbed couscous adds light, fluffy texture. The result balances acidity, herbal freshness, and a touch of heat for a satisfying main. Serve hot with a simple green salad or roasted vegetables for a family dinner or casual entertaining.
Ingredients
- Atlantic cod fillets (4 × 6 oz / 170 g)
- Olive oil (3 tbsp)
- Garlic, minced (3 cloves)
- Smoked paprika (1 tsp)
- Ground cumin (1/2 tsp)
- Red pepper flakes (1/4 tsp)
- Canned diced tomatoes, drained (14 oz / 400 g)
- Tomato paste (1 tbsp)
- Fresh basil, chopped (1/3 cup)
- Lemon (zest and 1 tbsp juice)
- Salt (to taste, about 1 tsp)
- Black pepper (1/2 tsp)
- Couscous (1 cup)
- Chicken or vegetable broth (1 1/4 cups)
- Butter or olive oil (1 tbsp)
- Fresh parsley, chopped (2 tbsp)
- Optional: baby spinach or arugula for serving (2 cups)
Instructions
- Preheat the oven to 400°F (200°C) and lightly oil a shallow baking dish large enough for the fillets.
- In a small bowl combine 2 tbsp olive oil, minced garlic, smoked paprika, ground cumin, red pepper flakes, lemon zest, salt, and black pepper to make a spice oil.
- Toss the cod fillets gently in the spice oil so they are evenly coated and set aside while you make the sauce.
- Heat 1 tbsp olive oil in a medium saucepan over medium heat, add the drained diced tomatoes and tomato paste, and cook, stirring, 4–5 minutes until the tomatoes soften and the mixture thickens slightly.
- Stir the chopped basil and 1 tbsp lemon juice into the sauce, simmer 1–2 minutes, then taste and adjust seasoning with salt and pepper.
- Spread half of the tomato-basil sauce in the prepared baking dish, arrange the coated cod fillets on top, and spoon the remaining sauce over the fillets to cover lightly.
- Bake uncovered for 12–14 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature about 145°F / 63°C).
- While the fish bakes, bring the broth to a boil in a small saucepan, stir in the couscous and butter or oil, remove from heat, cover, and let stand 5 minutes; then fluff with a fork and stir in the chopped parsley.
- To serve, mound herby couscous on plates, top with a baked cod fillet and spoon extra tomato-basil sauce over the fish, garnish with additional basil or lemon wedges, and offer a handful of baby greens on the side if desired.
Tips or Variations
- Make the tomato-basil sauce a day ahead to deepen flavors; reheat gently before baking the fish.
- Swap cod for halibut or firm white fish and adjust bake time slightly for thicker fillets.