In a microwave safe bowl, melt butter. Add lemon juice, garlic, herbs, salt and pepper and stir to combine.
Place cod in the center of a shallow baking dish and spread the tomatoes around the edges. Spoon the butter mixture evenly over the cod.
Bake for 14-20 minutes until cooked through to 145 F and flaky. Serve hot, topped with the roasted tomatoes and juices from the baking dish.
Notes
LeftoversStore leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350 F for about 10 minutes until warmed through.