If you love simple, elegant fish dishes that let fresh ingredients shine, this Tomato & Herb Sauced Cod is a recipe you’ll want to make again and again. Tender, perfectly baked cod is paired with a vibrant sauce made from burst cherry tomatoes, garlic, shallots, and a swirl of butter, and finished with a trio of fresh herbs for brightness.
It’s a beautiful balance of light, fresh flavors and comforting richness — the kind of dish that feels restaurant‑worthy but comes together easily at home. Whether you’re cooking for a weeknight supper or a special occasion, this flavor‑packed cod is sure to impress.
We absolutely love fish in this house. I have been preparing and cooking fish since I was a girl. I used to make a dish I called Tomato Baked Haddock for my family when I was a teenager that my mother just loved.
It was a simple dish, with frozen haddock fillets being covered with a tin of tomatoes, undrained, salt and pepper, some chopped green pepper and onion. It was then baked in an oven until done. Sometimes I added oregano.
My mother always asked me to make it for her when I went home. She said hers never tasted the same when she did it. Funny how that goes . . . it must have been the love I put into it.
Fish and tomatoes are a beautiful flavor combination, especially when you add some fresh herbs. This recipe I am sharing today is simple . . . simple ingredients, put together in a simple way . . . but with gorgeous results. So gorgeous that I would serve it to company.
For this dish the fish is treated really simply. Seasoned with salt and pepper and a squeeze of fresh lemon juice, and then baked in a hot oven in dish which you have drizzled with a tiny bit of olive oil. Simple.
The delicious sauce is also very simple to make. Cherry tomatoes simmered with garlic and shallots until they burst their skins and the juices thicken up. Some cold butter is whisked in along with some fresh herbs and presto, your sauce is done and ready to spoon over that beautifully cooked fish.
Simple enough for every day, but elegant enough for company.
INGREDIENTS NEEDED
TO MAKE
TOMATO & HERB SAUCED COD
Fresh herbs and ingredients help create a drool worthy restaurant quality dish at home.
For the fish:
- 2 - 2 1/2 pounds fresh cod fillets (sustainably sourced) cut into serving portions
- 1 lemon
- fine sea salt and freshly ground black pepper
- olive oil to drizzle
For the sauce:
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 TBS olive oil
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) chicken stock
- 1/2 tsp fine sea salt
- 1/4 tsp crushed chili flakes
- pinch sugar
- 4 TBS cold butter, cut into bits
- 1 TBS each chopped fresh parsley, basil and chives
NOTES ON INGREDIENTS
- To check for sustainability check for recognized certification on seafood packaging. MSC for wild caught fish, or ASC for farmed fish.
- I used a long shallot, also called Echalion or Banana. I love the flavor of shallots. Not quite as sharp as an onion, but with a faint hint of garlic.
- I used round cherry tomatoes, not the plum cherry tomatoes. Any type of cherry tomato will do. Make sure they are fresh and not wrinkled or beginning to whither.
- I used the Better Than Bullion chicken stock concentrate, reconstituted for the stock. You could also use vegetable stock in the place of chicken stock.
- I used salted butter. Do make sure it is really cold.
- Fresh herbs are best. You could use dried, but the sauce will not be as pretty as it would be if using fresh.
HOW TO MAKE
TOMATO & HERB SAUCED COD
You will be surprised at how quickly and easily this goes together. Restaurant quality without tons of effort or time required!
- Preheat the oven to 200*C/400*F/ gas mark 4. Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat. (You want the baking dish to be large enough that air can circulate around your pieces of fish.)
- Begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened without browning. (Keep an eye on it as you really don't want the shallots or garlic to color.)
- Add the tomatoes, chicken stock, salt, pepper flakes and sugar. Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated. (The tomatoes should still retain their shape, but be somewhat broken open.)
- Whisk in the butter, bit by bit, until you have a thick velvety sauce. Stir in the herbs, cover and set aside, keeping it warm. (Whisking the butter in bit by bit helps the butter to completely emulsify and create a silky sauce)
- Remove the baking dish from the oven. Place the fish into the dish, skin side down. (If your fish has no skin, place it into the dish flat side down, rounded side up.)
- Season generously with salt and black pepper. Squeeze the lemon juice over all. Cover tightly with aluminum foil and return to the oven.
- Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.) (If your fish is thin, start checking it at 12 minutes. It should flake and separate easily with the tip of a fork.)
- Remove from the oven and place on a heated serving platter, spooning the sauce over and around. Serve immediately.
HOW TO CHECK FOR
FRESHNESS WHEN IT COMES TO FISH FILLETS
When using fish fillets you cannot check the eyes or gills to see how fresh the fish is, but there are other things you can check for in order to make sure your fish is fresh.
- The surface should be moist, without any drying or browning around the edges. The flesh should look vibrant and almost translucent, not opaque and dull.
- The flesh should be firm. If possible, give it the gentle press test. It should spring back, not retain your fingerprint.
- A fresh fillet or steak should have only a mild fish smell. If it smells really pungent or even slightly ‘off,’ trust your nose and pass it by.
FREQUENTLY ASKED QUESTIONS
DO I NEED TO USE COD IN THIS RECIPE?
Feel free to use any mild flavored white fish. Do note that bake times will vary according to the thickness of your fish filets however.?
CAN I LEAVE OUT THE CHILI FLAKES?
If you are not a fan you can certainly leave them out.
CAN I MAKE THE SAUCE AHEAD OF TIME?
Yes, feel free to make the sauce ahead of time and then just gently reheat it when you are ready to serce your fish.
WHAT HERBS WORK BEST IF I DON'T HAVE ANY BASIL, PARSLEY OR CHIVES?
Thyme, dill and rosemary all work well, although I would not use dill in combination with thyme or rosemary. Dill, parsley and chives would work well. Thyme, rosemary and chives would also work well together.
Yes, you can use the equivalent in canned cherry tomatoes, but do bear in mind that the sauce will be done sooner.
CAN I USE FROZEN COD FILLETS?
Yes, you can. Thaw them first however and pat dry with some paper toweling.
WHAT CAN I SUBSTITUTE FOR CHICKEN STOCK TO MAKE THIS DISH PESCATARIAN?
You can substitute a good fish or vegetable stock in it's place.
CAN THE SAUCE BE FROZEN?
I do not recommend freezing this sauce. It is best made fresh.
A FEW MORE
TASTY FISH DISHES TO ENJOY
We do love to enjoy eating good fish every now and then. Its a great source of protein and so delicious!
FILET OF SOLE WITH CRISPY BREAD CRUMBS - Sole is naturally delicate — sweet, mild, and tender — and this recipe lets that gorgeous flavor shine without fuss or complication. The fillets are lightly seasoned, dusted with flour, and pan‑fried just until golden, giving you that perfect contrast of crisp edges and buttery‑soft flesh. But the real magic? A shower of fresh breadcrumbs toasted in butter until they’re irresistibly crisp, nutty, and golden. Sprinkled over the warm fish, they add the most wonderful texture — simple ingredients doing extraordinary things. A squeeze of fresh lemon over the top brings everything to life.
SHEET PAN ROASTED SEA BASS DINNER - Sweet, buttery sea bass fillets are nestled among golden roasted potatoes, caramelized red onions, and juicy tomatoes. A drizzle of good balsamic vinegar and a sprinkle of dried herbs bring everything to life as it roasts. And just when the fish is perfectly tender, you scatter over chopped cashews, letting them toast into a warm, nutty crunch that makes every bite feel special. The result is a beautifully balanced dinner: crisp‑edged potatoes, soft roasted vegetables, perfectly cooked fish, and that irresistible cashew topping. It needs nothing more than a squeeze of lemon — and maybe a simple salad — to make it feel complete.
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Yield: 4 to 6 servings
Tomato & Herb Sauced Cod
Prep time: 15 MinCook time: 18 MinTotal time: 33 Min
If you like moist, tender, flaky and flavorful cod, you will love this dish! Perfectly baked fish with a delicious buttery fresh tomato sauce. This is quite simply delicious!
Ingredients
For the fish:
- 2 - 2 1/2 pounds fresh cod fillets (sustainably sourced) cut into serving portions
- 1 lemon
- fine sea salt and freshly ground black pepper
- olive oil to drizzle
For the sauce:
- 1 shallot, peeled and finely chopped
- 2 cloves garlic, peeled and minced
- 1 TBS olive oil
- 2 cups (300g) cherry tomatoes
- 1/2 cup (120ml) chicken stock
- 1/2 tsp fine sea salt
- 1/4 tsp crushed chili flakes
- pinch sugar
- 4 TBS cold butter, cut into bits
- 1 TBS each chopped fresh parsley, basil and chives
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 4. Drizzle a baking dish large enough to hold the fish in one layer with some olive oil and place it into the oven to heat.
- Begin making the sauce. Heat the olive oil in a saucepan over medium heat. Add the shallots and garlic and cook, stirring frequently, until softened without browning.
- Add the tomatoes, chicken stock, salt, pepper flakes and sugar. Simmer until the tomatoes break down and burst, releasing their juices, and the sauce has thickened somewhat with most of the stock having evaporated.
- Whisk in the butter, bit by bit, until you have a thick velvety sauce. Stir in the herbs, cover and set aside, keeping it warm.
- Remove the baking dish from the oven. Place the fish into the dish, skin side down.
- Season generously with salt and black pepper. Squeeze the lemon juice over all. Cover tightly with aluminum foil and return to the oven.
- Bake for 12 to 18 minutes, or until the fish flakes easily with the tines of a fork. (Time depends on the thickness of your fish.)
- Remove from the oven and place on a heated serving platter, spooning the sauce over and around. Serve immediately.
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This Creamy Crock Pot Rice Pudding is an easy, old‑fashioned comfort dessert made right in the slow cooker. Using simple ingredients like arborio rice, milk, sugar, vanilla, and a touch of orange zest, it cooks low and slow until thick, silky, and perfectly tender. The slow cooker does all the work, creating a rich, creamy rice pudding with no scorching and very little stirring. Finished with a sprinkle of cinnamon sugar and served warm with optional raspberry or cherry sauce, this classic pudding is cozy, nostalgic, and ideal for family desserts, potlucks, or make‑ahead treats.
If you love traditional rice pudding but want a hands‑off method that delivers perfect results every time, this crock pot version is a must‑try.
This has to be one of the easiest and most convenient rice puddings to make. What could be easier than banging everything into a crock pot/slow cooker, turning it on and then walking away?? Nothing! That's the answer! Nothing!!
Seriously, this is one of the easiest desserts, and if you are a rice pudding fan, one of the creamiest and most delicious versions. The only effort needed is to give the pudding a stir two or three times while it is cooking. Other than that it is completely hands-off. You are free to get on with your day and fill your hours in another way. I did take the liberty of cutting the recipe in half and used a 1 1/2 qt/1 1/2 liter crock pot/slow cooker.
The rice pudding itself is flavored with a strip of orange peel/zest. Just carve it off of a well-washed orange with a vegetable peeler. Easy peasy. It also uses a whole vanilla bean. Both lend beautiful flavors to this simple and delicious dessert.
It is finished off with a sprinkle of cinnamon sugar and an optional raspberry sauce to spoon over top. You don't need to add the sauce. A spoonful of your favorite jam also works, as does a tasty drizzle of cream. If you are a rice pudding afficionado, this is one to fall in love with. Simple and delicious. You can't lose!
P.S. Serving it in a pretty cup and saucer makes for a beautiful presentation.
INGREDIENTS NEEDED
TO MAKE
CREAMY CROCK POT RICE PUDDING
Simple, simple, simple. I cut the recipe in half and then cooked mine in a small 1 1/2 QT crock pot.
For the pudding:
- 2 cup (200g) uncooked short grain white rice (I use arborio risotto rice)
- 5 cups (1 1/4 liters) of whole milk
- 1/2 cup (95g) caster sugar (fine granulated sugar)
- 2-inch piece of fresh orange rind/zest in one piece
- 1 vanilla bean
For the cinnamon sugar:
- 2 TBS sugar
- 1 tsp ground cinnamon
For the raspberry Sauce:
- 1 1/4 cups (150g) frozen raspberries (5 1/2 ounces)
- 1/4 cup (45g) sugar
- 1 TBS water
NOTES ON INGREDIENTS
- I used arborio rice. You can also use a designated rice pudding rice. I don't recommend using basmati or jasmine rice.
- Whole milk (3% or homogenized milk) will give you the nicest and richest pudding.
- Caster sugar is a fine granulated sugar which melts perfectly. You can use regular granulated sugar if you wish.
- The orange zest does add a lovely flavor. If you don't have any, you could use some orange extract, but do be judicious and only use about 1/4 tsp. If you are not fond of the flavor then leave it out altogether.
- I like the richness from using a whole vanilla bean and you can use the rinsed and dried bean afterwards in your sugar cannister. If you don't want to use one or don't have one, then you can use either vanilla bean paste or PURE vanilla extract.
- You can use fresh raspberries if that is all you have. It is very convenient to use frozen ones, however. I have a habit of buying and freezing fresh raspberries when they are on offer. So convenient for sauces like this or raspberry coulis.
HOW TO MAKE
CREAMY CROCK POT RICE PUDDING
This is very quick and easy to put together. The crock pot does all the work.
- To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 liter (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.)
- Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
- Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top. (This adds another lovely hit of flavor.)
- To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened. (I do this while the rice pudding it cooking, about half an hour or so before I wish to serve it.)
- Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.
HINTS & TIPS FOR SUCCESS
- Read through the directions fully before making the recipe to help familiarize yourself with what you will need to make it.
- Assemble all of your ingredients before you begin to help prevent you from accidentally leaving anything out.
- Follow the directions as written. I cannot be held responsible if you don't and the recipe fails.
- Use ingredients as laid out per the recipe. I cannot be held responsible if you fail to do so and the recipe fails.
- Do remember to stir the pudding at least every two hours during the cook time.
- Use whole milk for the richest results.
- If you can, do use the orange zest. It really does add a lovely flavor to the pudding. Likewise the full vanilla bean. (scrape out the seeds)
FREQUENTLY ASKED QUESTIONS
CAN I USE A DIFFERENT TYPE OF RICE?
You could use another kind of rice, but arborio/short grain rice will give the best and the creamiest results. I would not use jasmine or basmati rice.
WILL THIS WORK WITH NON-DAIRY MILK?
Yes, this will work with non-dairy milk. I use lactose free milk myself. Almond or oat milk work fine. Coconut milk adds another depth of flavor.
DO I NEED TO USE A WHOLE VANILLA BEAN?
You can use vanilla paste in it's place, or even pure vanilla extract. Only the vanilla paste will give you the nice flecks of vanilla throughout the pudding, however.
CAN I LEAVE OUT THE ORANGE ZEST?
The orange zest does lend a lovely hint of citrus flavor to the pudding, but it is not totally necessary. You could leave it out altogether, or add some lemon or lime zests if you have that.
DO I NEED TO STIR IT DURING COOKING?
Yes, I recommend stirring it every 2 hours during the cooking time. This helps to keep it from sticking to the crock pot liner.
WHAT IF IT COMES OUT TOO THICK?
If you like your pudding to be a bit thinner, then you can simply whisk in a bit of hot milk or cream to loosen it a bit. I found the consistency to be just right as is.
CAN I COOK THIS ON HIGH RATHER THAN ON LOW?
I do not recommend cooking this on high as the pudding may stick to the liner at a higher temperature. If you do use a higher temperature, I recommend stirring it more often.
CAN THIS RECIPE BE CUT IN HALF?
Yes, I cut the recipe in half, cooking it in a smaller crock pot. Cook time for me was reduced to about 3 1/2 hours.
A FEW MORE CROCK POT/SLOW COOKER
RECIPES YOU MIGHT ALSO ENJOY
Here are a few more recipes for the slow cooker that we enjoy that we think you might also enjoy!
CROCK POT HAM, BEANS AND POTATOES - This old Mennonite recipe is one of those humble, slow‑cooked meals that proves food doesn’t need to be fancy to be unforgettable. Everything goes into the crock pot in layers — meaty ham hock, chunky potatoes, and tender green beans — and then it quietly simmers away for hours, filling the house with the most comforting aroma. By the time it’s done, the ham is falling off the bone, the potatoes have soaked up all that smoky, savory flavor, and the beans are soft and delicious. Spoon it into bowls with some of the rich broth and a slice of buttered crusty bread, and you’ve got a meal that tastes like pure, old‑fashioned home cooking.
CROCK POT BURRITOS - These Crock Pot Burritos are everything you want in a Tex‑Mex comfort meal — rich, saucy, slow‑cooked beef that practically melts when you touch it with a fork, wrapped in soft flour tortillas and baked under a blanket of cheese. It’s the kind of dish that fills the house with a mouth‑watering aroma long before it’s ready, and makes your tastebuds tingle before you even take a bite. Slow cooked and shredded, the tender and flavor-filled beef is rolled into tortillas with a little of the sauce and cheese, nestled into a baking dish with the rest of that gorgeous sauce spooned over top. Finished with more cheese, a short bake later and you have a pan of bubbling, cheesy, deeply savory burritos that taste like something you’d get at your favorite Tex‑Mex spot.
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Yield: Makes six servings
Crock Pot Rice Pudding
Prep time: 5 MinCook time: 6 HourTotal time: 6 H & 5 M
This version of rice pudding is not only delicious but very simple. Just pop everything into the slow cooker and let it do all the donkey-work! Serve with an optional Raspberry Sauce for a real taste treat!
Ingredients
For the pudding:
- 2 cup (200g) uncooked short grain white rice (I use arborio risotto rice)
- 5 cups (1 1/4 liters) of whole milk
- 1/2 cup (95g) caster sugar (fine granulated sugar)
- 2-inch piece of fresh orange rind/zest in one piece
- 1 vanilla bean
For the cinnamon sugar:
- 2 TBS sugar
- 1 tsp ground cinnamon
For the raspberry Sauce:
- 1 1/4 cups (150g) frozen raspberries (5 1/2 ounces)
- 1/4 cup (45g) sugar
- 1 TBS water
Instructions
- To make the rice pudding, measure everything for the pudding into the bowl of a 4 1/2 litre (18 cup) slow cooker/crock pot. (I like to split the vanilla pod in two first.)
- Cover and cook on low for 6 hours, stirring several times. Remove and discard the orange zest and the vanilla pod. (I like to rinse the pod off, dry and then stick it into my sugar bowl.)
- Mix together the sugar and cinnamon for the cinnamon sugar topping and sprinkle over top.
- To make the raspberry sauce, stew the raspberries together with the water and sugar in a saucepan until softened.
- Serve the pudding warm, with the cinnamon sugar on top and with the raspberry sauce (if using) drizzled over each serving. A drizzle of cream is also nice.
This content, written and photography, is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at mariealicejoan at aol dot com.
Thanks for visiting! Do come again!!
If you like what you see here, why not consider signing up for my newsletter and/or subscribing/following me on Grow. You can also bookmark my recipes via the Grow platform. Check out the heart on the right-hand side of the screen.
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