Servings: 4
Prep Time: 5 minutes
Total time: 20 minutes


4 cod filets, about 1-inch thick

Himalayan salt

Freshly ground black pepper

4 tbsp. grapeseed or coconut oil

1 c. cherry tomatoes

1 lemon, sliced, plus more for garnish

2 garlic cloves, smashed but not peeled

2 sprigs thyme

2 tbsp. freshly chopped parsley, for garnish


  1. Preheat the oven to 400° and pat cod filets with a paper towel until dry. Season all over with salt and pepper. 

  2. In a medium bowl, combine coconut or grapeseed oil, cherry tomatoes, lemon slices, garlic, and thyme.   

  3. Brush a baking dish with coconut or grapeseed oil. Pour tomato-oil mixture into dish, then nestle in cod.   

  4. Bake until fish is opaque and flakes easily with a fork, about 15 minutes. 

  5. Serve garnished with parsley, more lemon juice, and pan sauce.

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