What can I substitute for Kalamata olives?

Use green Castelvetrano or any brined black olive — just avoid pre-sliced olives packed in vinegar as they can be too sharp.

How do I know when the cod is perfectly cooked?

The fish should flake easily with a fork and the internal temperature should read 135-140°F (58-60°C) at the thickest part.

Can I double this recipe for a crowd?

Yes, use a larger baking dish so the fillets aren't crowded, and increase baking time by about 5 minutes if needed, checking for doneness early.

What if I don't have capers?

Skip them or add a splash of extra lemon juice and a few chopped anchovies for a similar briny, savory note.

Home / Recipes / mediterranean / Baked Cod with Olives and Tomato

mediterraneanEasynon vegetariangluten freedairy freenut free

Baked Cod with Olives and Tomato

RATING

0.0/5

TASTE SCORE

9/10

Tender, flaky cod fillets baked in a bright, savory sauce of cherry tomatoes, briny olives, and capers. This light Mediterranean-inspired dish comes together in under 30 minutes with virtually no cleanup — perfect for a quick weeknight dinner that feels special.

PREP

10m

COOK

18m

SERVES

1 PIECE

285 cal

SERVINGS

METHOD · 6 STEPS

prep
Preheat the oven and prep the ingredients.
1.Preheat oven to 400°F (200°C).
2.Pat cod fillets dry with paper towels.
3.Halve cherry tomatoes and pitted olives.
4.Thinly slice garlic cloves.
mix
Season the cod.
Drizzle cod fillets with 1 tablespoon olive oil, then season both sides with salt, black pepper, and dried oregano. Set aside while assembling the tomatoes.
assemble
Assemble the baking dish.
1.In the baking dish, toss cherry tomatoes, olives, capers, and sliced garlic with remaining 2 tablespoons olive oil and a pinch of chili flakes.
2.Spread the tomato-olive mixture into an even layer.
3.Nestle the seasoned cod fillets into the mixture, spooning some tomatoes and olives over the top.
TIPKeep the tomato mixture around the fish rather than completely burying it — this lets the cod brown slightly on top.
bake · ~18 min
Bake until the cod is flaky and tomatoes have burst.
Place the baking dish in the preheated oven and bake for 15 to 18 minutes. The cod is done when it flakes easily with a fork and reaches an internal temperature of 135-140°F (58-60°C). The tomatoes should be soft and starting to release their juices.
TIPStart checking at 15 minutes — thin tail-end pieces cook faster. Overcooked cod turns rubbery, so pull it the moment it flakes.
garnish
Finish with lemon juice and fresh parsley.
Remove from oven and immediately squeeze fresh lemon juice over everything. Scatter chopped parsley on top. Spoon the pan juices over the fish before serving.
serve
Serve straight from the baking dish.
Plate each cod fillet with a generous spoonful of the tomato-olive mixture and pan juices alongside. Great with crusty bread, steamed rice, or a simple green salad.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Pat the cod fillets completely dry before seasoning to ensure they sear rather than steam in the oven.
2
Use a baking dish just large enough to hold the fillets in a single layer so the tomato juices don't spread too thin.
3
If your fillets vary in thickness, fold the thin tail end under itself for more even cooking.
4
Let the baked cod rest for 2 minutes after removing from the oven so the juices redistribute and the fish stays moist.
5
For make-ahead, prep the tomato-olive mixture up to 1 day in advance and refrigerate; add the fish just before baking.
6
Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in a low oven to avoid drying the fish.

RECIPE VARIATIONS