Dinner

Cod and Cherry Tomato Bake with New Potatoes and Green Beans Recipe

ByCleo Brixton January 4, 2026January 4, 2026

Introduction

This Cod & Cherry Tomato Bake is a light, flavorful dish perfect for a wholesome dinner. Combining tender cod with sweet cherry tomatoes and fresh basil, it’s simple to prepare yet impressive on the plate.

Two white plates each have a layer of green beans at the bottom, topped by a thick white piece of cooked fish. On top of each fish piece are bright red roasted cherry tomato halves mixed with dark purple olives, sprinkled with small green herb leaves and a drizzle of brown sauce. Nearby, there is a white bowl with crushed black pepper and another bowl filled with yellow-golden potato wedges with their skin on, arranged neatly. The table surface has a white marbled texture with parts of a blue and white patterned tile 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: Preheat 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 olive oil.
Step 2: Place the cod loins on top of the tomato mixture and bake in the oven for 15-18 minutes, until the cod is cooked through and flakes easily.
Step 3: While the cod bakes, bring a pan of water to a boil. Add the halved new potatoes to the pan. Place a steamer basket over the pot and add the trimmed green beans to steam. Cook both potatoes and beans for about 15 minutes, or until tender.
Step 4: To serve, arrange the steamed green beans in the center of two plates. Place the cod on top of the beans.
Step 5: Pour the tomatoes and all their juices into a bowl. Stir in the remaining 1 tablespoon chopped basil, extra virgin olive oil, and balsamic vinegar to dress the sauce.
Step 6: Spoon this tomato dressing over the cod and serve the new potatoes on the side. Optionally, sprinkle some cracked black pepper over the dish to finish.

Tips & Variations

Use fresh herbs like thyme or oregano if you prefer a different flavor profile instead of basil.
For extra richness, add a few dollops of crème fraîche or a sprinkle of feta cheese over the tomato mixture before baking.
If you don’t have a steamer, boil the green beans separately or add them to the potatoes for the last 5 minutes.

Storage

Store any leftover baked cod and vegetables in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave to avoid drying out the fish. Potatoes are best reheated separately to maintain texture.