Mediterranean Baked Cod Tomatoes (Printable)

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

# What You 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

# How-To Steps:

01 - Preheat oven to 400°F.
02 - Pat cod fillets dry with paper towels and season both sides evenly 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, Kalamata 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 cod fillets in the baking dish.
06 - Bake for 20 to 25 minutes, or until cod is opaque and flakes easily with a fork.
07 - Garnish with additional fresh basil and serve with lemon wedges.

# Expert Suggestions:

01 -
  • It comes together faster than takeout, and tastes like you've been cooking all day.
  • The cod turns silky and delicate while the tomatoes collapse into a briny, garlicky sauce that begs for bread.
  • One sheet pan means cleanup is a breeze, which means more time to actually enjoy dinner.
02 -
  • Overcooked fish turns rubbery and sad, so start checking at the 20-minute mark by gently pressing the thickest part with a fork.
  • Don't skip drying the fish before seasoning it, because moisture is the enemy of anything tender baking in an oven.
03 -
  • If your tomatoes aren't particularly flavorful, add a tiny pinch of sugar to the mixture to coax out their natural sweetness.
  • Make the tomato mixture a few hours ahead and keep it in the fridge, then simply spoon it over the fish right before baking for next-level convenience.
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