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Baked Cod Light Tomato Sauce Sautéed Vegetables Pinterest

Baked cod in a light tomato sauce recipe, cod loin is baked 12 minutes and served with tomato sauce and mixed sauteed vegetables, delicious!

Cod is an awesome fish, it has a mild flavor, firm flesh and can be cooked a thousand delicious ways.

Here I brushed my cod loin with olive oil, seasoned it with salt and pepper, sprinkled some tarragon and baked it at 390°F (200°C) for just 12 minutes and it was perfectly cooked, how quick is that?

I served it with a mix of fresh fennels and parsnip, a mix of frozen peas and Paris mushrooms all simply sautéed in olive oil and frozen tomato cubes, very flavorful, dinner was ready in about 45 minutes.

I always stuff my freezer with bags of frozen raw vegetable mixes, I tend to use a handful of these or those and mix them with fresh vegetables. Specially, I always have bags of Paris mushrooms, diced tomatoes, chopped shallots, chopped parsley, green peas, these are a staple in my house. I find it’s an easy way to feed my family their 5 vegetables a day and it’s so handy. 

  • 4 servings
  • Easy
  • 0 h 45

Recipe :



2 Parsnips, peeled and sliced

3 small fennel, cleaned, cored and sliced

1 cup (200 g) green peas

1 cup (100 g) Paris mushrooms

1/4 cup cubes of tomato, or 1/4 cup tomato sauce

Salt and pepper to taste

Some olive oil


28.21 oz. (800 g) cod loin

salt and pepper to taste

Fresh or dried tarragon

Some olive oil

Bake the cod:

Preheat your oven to 390°F (200°C), brush a baking pan with olive oil, add the cod loin (I halved my loin), brush loin with olive oil, season with salt and pepper to taste, sprinkle with tarragon

Into the oven for 12 minutes

Take cod out of the oven and set aside into the baking pan

Sautéed vegetables:

In the meantime, into a large frying pan and on medium high heat, heat some olive oil, add parsnips and fennels, season with salt and pepper, add some water just so the bottom of pan is covered, add water whenever needed, mix, towards the end when vegetables are almost cooked through, let the water completely evaporate

Into a saucepan, on medium high heat, heat some olive oil, add the frozen peas, frozen Paris mushrooms and tomato cubes or sauce, cook until all the released water has evaporated, mixing from time to time, season with salt and pepper once almost all the water has evaporated

To serve:

Distribute all the vegetables and tomato sauce around the cod loin, drizzle some olive oil if needed

Sprinkle some tarragon


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