Mediterranean Baked Cod Tomatoes (Print View)

Flaky cod baked with juicy tomatoes, olives, fresh herbs, and olive oil for a vibrant Mediterranean meal.

# Ingredient List:

→ 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 - Preheat oven to 400°F (200°C).
02 - Pat cod fillets dry with paper towels and season both sides generously with salt and pepper.
03 - Lightly oil a large baking dish and arrange cod fillets in a single layer.
04 - In a medium bowl, combine cherry tomatoes, red onion, garlic, olives, capers, lemon zest, lemon juice, parsley, basil, oregano, and 1 tablespoon olive oil. Toss gently to combine.
05 - Spoon tomato-olive mixture evenly over and around the cod fillets in the baking dish.
06 - Bake for 20 to 25 minutes until cod is opaque and flakes easily with a fork.
07 - Garnish with additional fresh basil and serve immediately with lemon wedges.

# Expert Tips:

01 -
  • The fish comes out so tender and buttery you won't believe there's no cream involved.
  • Everything cooks in one dish, which means minimal cleanup and maximum flavor.
  • It feels fancy enough for guests but honest enough for a quiet Tuesday night.
02 -
  • Don't skip patting the fish dry, moisture is the enemy of a good sear and even texture.
  • Check your fish earlier than the recipe suggests, ovens vary wildly and overcooked cod is sadly, irreversibly dry.
03 -
  • If your tomatoes seem watery, halve them and let them sit in a colander for five minutes before mixing so the dish doesn't get soggy.
  • Room temperature fish cooks more evenly than cold fish straight from the fridge, so pull it out about 10 minutes before baking.
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