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Easy Baked Cod Recipe with Juicy Tomatoes and Olives for Perfect Dinner

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A quick and easy baked cod dish featuring tender flaky fish with a flavorful sauce of juicy roasted tomatoes and salty Kalamata olives, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 4 cod fillets (6 oz / 170 g each), fresh or thawed frozen, skin removed
  • 2 cups cherry tomatoes (300 g), halved
  • 1/2 cup Kalamata olives (75 g), pitted and halved
  • 3 garlic cloves, minced
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 fresh lemon
  • 1 teaspoon dried oregano
  • A handful fresh parsley, chopped
  • Salt, about 1/2 teaspoon, to taste
  • Freshly ground black pepper, about 1/4 teaspoon, to taste

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. In a mixing bowl, combine halved cherry tomatoes, Kalamata olives, minced garlic, 2 tablespoons olive oil, dried oregano, salt, and pepper. Toss gently to coat evenly.
  3. Lightly grease a 9×13-inch baking dish with the remaining 1 tablespoon olive oil.
  4. Spread the tomato and olive mixture evenly in the bottom of the dish.
  5. Place the cod fillets on top of the tomato-olive bed, spacing evenly. Season the cod lightly with salt and pepper.
  6. Drizzle fresh lemon juice over the fish and tomatoes.
  7. Bake in the oven for 15-20 minutes, until the fish flakes easily with a fork and tomatoes have softened.
  8. Remove from oven and sprinkle chopped fresh parsley over the top.
  9. Let rest for a couple of minutes before serving.

Notes

If cod fillets are thicker than 1 inch, add 5 extra minutes to baking time. Cover loosely with foil if tomatoes start drying out. Let cod sit at room temperature for 10-15 minutes before baking for even cooking. Avoid overbaking to keep fish moist and flaky. Leftovers keep well refrigerated for up to 2 days and reheat best in the oven at 300°F for 10 minutes.

Nutrition

Keywords: baked cod, cod recipe, Mediterranean fish, tomatoes and olives, easy dinner, healthy fish recipe, quick baked fish

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