AI-generated serving inspiration; not a photograph of a tested recipe.
Canned white beans turn the fish into a complete bowl-style dinner without a separate starch. The tomatoes begin roasting first, then the cod goes on top for a shorter finish that keeps it moist.
An original demonstration recipe, not independently kitchen-tested. Images are AI-generated serving inspiration, not photographs of tested recipes. Our editorial approach.
Why you’ll love this recipe
Beans add substance to a light fish dinner.
The roasting juices form a simple sauce.
Ingredient notes
Five main ingredients, excluding oil, salt, and pepper.
Use thawed fish so the beans and fish finish together.
Equipment you’ll need
Small baking dish
Instant-read thermometer
Spoon
Helpful cooking tips
Choose fish portions with similar thickness.
Check early if fillets are thin.
Make it your own
Variations
Add chopped parsley after baking; it adds an ingredient.
Substitutions
Use haddock or another firm white fish of similar thickness.
What to serve with it
Serve as written with an optional green salad.
Storage, freezing & reheating
In the refrigerator
Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
In the freezer
Freeze cooked portions for up to 1 month for best quality. Thaw in the refrigerator; cooked fish can become drier after reheating.
To reheat
Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
Frequently asked questions
Can I use frozen fish straight from the freezer?
This timing assumes thawed fish. Thaw in the refrigerator first for predictable cooking and less water in the dish.
Let’s get cooking
Baked Cod and Tomatoes for Two
Two mild cod fillets bake with cherry tomatoes, white beans, and lemon.
Prep time
10 min
Cook time
22 min
Total time
32 min
Servings
2
Difficulty
Easy
Cuisine
American home cooking
Original demonstration recipe, developed with AI assistance and not independently kitchen-tested.
Equipment
Small baking dish · Instant-read thermometer · Spoon
Ingredients
US customary measurements. Check off ingredients as you go.
Step-by-step instructions
Heat oven to 425°F / 220°C. Toss tomatoes and beans with oil, oregano, half the salt, and pepper in a small baking dish.
Roast 8 minutes.
Pat cod dry and season with remaining salt. Set over beans and tomatoes and drizzle with lemon juice.
Bake 10–14 minutes longer until the thickest part of the fish reaches 145°F / 63°C and flakes easily.
Divide fish, beans, and tomatoes between two plates; offer lemon wedges.
Cook’s notes
Choose fish portions with similar thickness.
Check early if fillets are thin.
Store: Divide leftovers into shallow containers and refrigerate within 2 hours (within 1 hour if above 90°F / 32°C). Keep at 40°F / 4°C or colder and use within 3–4 days.
Reheat: Reheat a single portion in the microwave, loosely covered, stirring or turning halfway through. Heat to 165°F / 74°C throughout; add a spoonful of water if needed.
The Everyday Table · https://theeverydaytable.xyz/recipes/baked-cod-and-tomatoes-for-two.php
A reliable food thermometer takes the guesswork out of cooking. Choose sturdy measuring cups and lidded, shallow containers for leftovers. Use the pan size listed in the recipe for the best fit.
