Dinner

Cod and Cherry Tomato Bake with Potatoes and Green Beans Recipe

ByNoah Steele January 28, 2026January 28, 2026

Introduction

This Cod & Cherry Tomato Bake is a light and flavorful dish perfect for a quick weeknight dinner. Fresh cherry tomatoes, olives, and fragrant basil come together with tender cod loins and crisp green beans for a wholesome, delicious meal.

Two white plates each have a base layer of green beans spread out flat. On top of the beans is a thick, white piece of cooked fish with a slightly browned surface. The top layer is a mix of roasted red cherry tomatoes and dark purple olives, scattered with small green herb bits and drizzled with a red-brown sauce. To the side, there is a white bowl with small black pepper pieces inside and a white bowl filled with yellow potato wedges. The dishes are set on a white marbled surface with blue and white patterned tiles visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200g vine cherry tomatoes, halved
3 tbsp finely chopped basil leaves

6 Kalamata olives, halved
1 garlic clove, finely grated

1 tbsp olive oil
2 cod loins, about 130g each

300g new potatoes, halved
180g fine green beans, ends trimmed
1 tbsp extra virgin olive oil

1 tbsp balsamic vinegar

Instructions

Step 1: Heat the oven to 200°C (180°C fan) or gas mark 6. In a small non-stick roasting tin or shallow ovenproof dish, toss the halved cherry tomatoes with 2 tablespoons of the chopped basil, the halved olives, grated garlic, and 1 tablespoon of olive oil.
Step 2: Add the cod loins on top of the tomato mixture, then place the dish in the oven and bake for 15-18 minutes, until the cod is cooked through and flakes easily with a fork.

Step 3: While the cod is baking, boil the halved new potatoes in a pan. Set a steamer over the pan and add the trimmed green beans. Steam the beans and boil the potatoes simultaneously for about 15 minutes, until both are tender.
Step 4: To serve, arrange the cooked green beans in the center of two dinner plates and place the baked cod on top. Tip the tomatoes and their juices into a bowl, then mix with the remaining tablespoon of chopped basil, extra virgin olive oil, and balsamic vinegar.
Step 5: Spoon the tomato dressing over the cod and serve the potatoes on the side. Optionally, sprinkle some cracked black pepper over the dish before serving.

Tips & Variations

For extra flavor, add a squeeze of fresh lemon juice over the cod before baking.
Swap Kalamata olives for green olives or capers to change the salty tang.
If fresh basil isn’t available, try using fresh parsley or a pinch of dried basil instead.

You can replace new potatoes with baby potatoes or sweet potatoes for a different twist.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through, taking care not to overcook the fish to maintain its texture.

How to Serve

Two white plates each have three layers: at the bottom, a bed of bright green beans with fresh texture; in the middle, a thick white fish fillet, grilled and slightly browned; and on top, a mix of vibrant red cherry tomatoes and dark purple olives, with a light drizzle of sauce. To the side, there is a white bowl filled with small boiled potatoes in yellow and light brown shades. The background is a white marbled surface with a blue and white patterned tile. A small white bowl with crushed black pepper sits near the top left. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cod loins for this recipe?

Yes, frozen cod loins can be used. Make sure to thaw them fully before baking to ensure even cooking.

Is this recipe suitable for meal prep?

This dish works well for meal prep as the components keep their texture after refrigeration. Store the cod separately from potatoes and vegetables if possible to maintain freshness.