Lemon herb baked cod with tomatoes is an easy one-dish dinner. The cod fillets are marinated in a lemon herb sauce and then roasted along with tomatoes and lemon wedges. This recipe can be served on its own or paired with rice, quinoa or pasta.
Pat the cod fillet dry with a paper towel. Place it in a large dish or freeer bag.
Make the marinade: Add avocado oil, lemon juice, garlic cloves, lemon zest, dried thyme, dried dill, salt and pepper to a bowl. Mix together.
Add the marinade to the bag with cod. Seal and marinate in the fridge for 30 minutes.
Preheat the oven to 400°F. Spray a baking dish with nonstick cooking spray (I use avocado spray).
Add the fish and marinade to a baking dish. Slice fish in half if necessary (it will depend on the size of your dish). Place the sliced tomatoes and lemon wedges around the fish.
Bake for 12-18 minutes. This will depend on the thickness of your fillets. The cod is cooked when it reaches an internal temperature of 145°F with a thermometer. The color should be opaque (not translucent) and fish can be easily flaked with a fork. Serve on its own or with rice, quinoa or pasta.