Serves: 4


For the sauce: 

2 tbs olive oil

1/2 tsp crushed red pepper flakes (optional)

3 large cloves garlic, minced

1/4 cup yellow onion, diced

1 pint cherry tomatoes, cut into halves

1/4 cup stock (bone broth or veggie broth work)

1/2 cup fresh basil, finely chopped

1/2 fresh lemon juice

1/2 tsp fresh lemon zest

1/4 tsp black pepper

For the cod: 

2 tbs olive oil

1 1/2 pounds fresh cod, cut into 4-5 pieces

-Salt &pepper


  1. Preheat oven to 375 degrees
  2. Sauce: heat oil in a saucepan over medium, let onions cook until translucent
  3. add garlic and red pepper flakes, let cook until fragrant (1-2 minutes)
  4. add the cherry tomatoes and cook, stirring occasionally, until they are soft and blistered (10-12 minutes)

  5. add the stock and let simmer
  6. stir in lemon juice, lemon zest, pepper and cook another 2 minutes
  7. transfer the sauce into a bowl and set aside
  8. Fish: season both sides of the fish with salt and pepper

  9. using the same pan, add more oil over medium and add the cod face down. Cook for 5 minutes then flip carefully. Transfer to the over to finish cooking for another 5 minutes
  10. pour the sauce over the fish and top with fresh basil. Serve hot.