Mediterranean Baked Cod (Printable Version)

Flaky cod paired with tomatoes, olives, herbs, and lemon for a vibrant, healthy Mediterranean dish.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Vegetables & Aromatics

04 - 2 cups cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 3 garlic cloves, minced

→ Olives & Flavorings

07 - 1/2 cup pitted Kalamata olives, halved
08 - 2 tablespoons capers, drained
09 - Zest of 1 lemon
10 - Juice of 1/2 lemon

→ Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh basil, chopped plus extra for garnish
13 - 1 teaspoon dried oregano

→ To Serve

14 - Lemon wedges

# Directions:

01 - Set oven temperature to 400°F and allow 10 minutes for preheating.
02 - Pat cod fillets dry with paper towels and season both sides generously with salt and freshly ground black pepper.
03 - Lightly coat a large baking dish with olive oil and arrange seasoned cod fillets in a single layer with even spacing.
04 - In a medium bowl, combine halved cherry tomatoes, sliced red onion, minced garlic, halved Kalamata olives, drained capers, lemon zest, lemon juice, chopped parsley, fresh basil, dried oregano, and 1 tablespoon olive oil. Toss gently until evenly mixed.
05 - Spoon the tomato-olive mixture evenly over and around the cod fillets in the prepared baking dish.
06 - Bake for 20-25 minutes until cod is opaque throughout and flakes easily when tested with a fork.
07 - Remove from oven, garnish with additional fresh basil, and serve immediately with lemon wedges.

# Expert Suggestions:

01 -
  • The fish comes out so tender and juicy you won't believe something this elegant took less time than ordering delivery.
  • It feels fancy enough for guests but simple enough that you won't stress about timing or technique.
02 -
  • Don't skip patting the fish dry or you'll end up with watery, slightly rubbery fillets instead of tender ones that soak up the tomato sauce.
  • Watch the bake time closely because overcooked cod goes from flaky to mushy in about two minutes, and once that happens there's no fixing it.
03 -
  • Make the tomato-olive mixture ahead of time and keep it in the fridge, then just bake the fish with the cold topping when you're ready to cook, which gives the flavors time to meld.
  • If your tomatoes are the sad, pale kind, add a tiny pinch of sugar to balance their acidity and help them taste brighter.
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