Cheesy Baked Cod with Tomato-Pepper Base

If you're looking for a quick, comforting and flavour-packed cheesy baked cod recipe, this one’s perfect for a solo night in. With simple ingredients and only 30 minutes from prep to plate, this baked cod recipe for one delivers a creamy, cheesy finish that pairs beautifully with the sweet kick of roasted peppers and cherry tomatoes. It's easy, satisfying, and won’t leave you with a pile of washing up.

This cod with tomatoes and peppers combines flaky fish with a savoury, creamy base and a melted cheese topping that turns golden and bubbly in the oven. It’s ideal if you’ve got a cod loin in the fridge and want something more interesting than plain grilled fish.

Why You’ll Love This Cheesy Baked Cod Dish

One-pan wonder – everything bakes in the same dish

Customisable – swap the cheese, add herbs, or tweak the spice

Comfort food without the heaviness

Ingredients

1 cod loin (approx. 180–200g)

1 sweet red pepper, thinly sliced

6–8 cherry tomatoes, halved

1 onion, very finely sliced

2 tbsp single cream (or double if you’re feeling indulgent)

1 small handful grated cheese (cheddar, mozzarella, or a mix – about 30–40g)

1 pinch dried chilli flakes (adjust to taste)

1 tsp olive oil

Sea salt & freshly ground black pepper

Method

1. Preheat your oven to 190°C (fan 180°C).
2. Prepare the base: In a small baking dish, drizzle the olive oil and add the sliced pepper onions and halved tomatoes. Pour over the cream, sprinkle in the chilli flakes, and season with sea salt and pepper. Gently mix to coat everything.
3. Add the cod: Lay the cod loin on top of the creamy veg mix. Season again with sea salt and pepper.
4. Cheese it up: Scatter grated cheese evenly over the fish and a little over the vegetables for a cheesy crust.
5. Bake for 18–20 minutes until the cod is opaque and flakes easily. The cheese should be melted and starting to brown.
6. Optional grill finish: For an extra crisp topping, flash under a hot grill for 1–2 minutes.
7. Serve hot, ideally with new potatoes and green beans or crusty bread to mop up the sauce.

This cheesy baked cod is a keeper—rich but balanced and easy enough for a weeknight treat. Whether you’re eating solo or doubling up, this dish is a brilliant way to enjoy cod with tomatoes and peppers in a creamy, cheesy twist.

Love this flavour profile? If you enjoy the combination of melted cheese and white fish, you must try my Cheesy Cod Timbale, which offers a slightly more elegant presentation. For a lighter, Mediterranean-style alternative, my Cod Parcels en Papillote keep the fish incredibly moist without the extra dairy.

This recipe is featured in my Inland Fish and Seafood Hub, a collection of resourceful ways to prepare the sea's bounty from the heart of rural Spain.

Find more recipes and food adventures here.

Wonky photos, proper food, genuine adventures — The Flexible Chef