Baked Cod with Tomatoes & Olives
Baked Cod
Tender white fish baked in a vibrant Mediterranean sauce of fresh tomatoes and briny olives. Quick, healthy, and absolutely delicious.
Nutrition (per serving)
This Baked Cod with Tomatoes & Olives is a celebration of Mediterranean flavors that comes together in under 30 minutes. The tender, flaky cod is the perfect canvas for a bright, herbaceous sauce made with ripe tomatoes, briny kalamata olives, and garlic. It's the kind of dish that tastes like you spent hours in the kitchen, but honestly, it's almost embarrassingly simple to make.
What I love most about this recipe is how it transforms humble ingredients into something truly special. The cod stays incredibly moist thanks to the tomato sauce, while the olives add depth and a touch of salty richness. Serve it with crusty bread to soak up every last bit of that gorgeous sauce, and you've got yourself a restaurant-quality dinner that's actually good for you.
Ingredients
- Cod fillets:4 pieces
- Olive oil:3 tbsp
- Garlic cloves, minced:3 pieces
- Canned diced tomatoes:1 can (14.5 oz)
- Kalamata olives:¾ cup
- Fresh lemon juice:2 tbsp
- Dried oregano:1 tsp
- Salt:½ tsp
- Black pepper:¼ tsp
- Fresh parsley, chopped:2 tbsp
- Red pepper flakes:¼ tsp
Instructions
-
Preheat your oven to 400°F (200°C).
-
Heat olive oil in a large oven-safe skillet over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
-
Pour in the canned diced tomatoes (with juice) and stir in the kalamata olives, lemon juice, oregano, salt, and red pepper flakes. Let the sauce simmer for 3-4 minutes.
-
Pat the cod fillets dry with paper towels and season both sides with salt and pepper. Nestle them into the tomato sauce.
-
Transfer the skillet to the oven and bake for 12-15 minutes until the cod is cooked through and flakes easily with a fork.
-
Remove from the oven and garnish with fresh chopped parsley. Serve immediately with crusty bread or over rice.
Tips & Notes
- Don't overcrowd the skillet — if your cod fillets are large, you may need to work in two batches.
- Fresh tomatoes can be used instead of canned — use about 4 medium tomatoes, diced, though the cooking time may be slightly longer.
- Look for sustainably sourced cod at your fishmonger for the best flavor and to support responsible fishing practices.
- Leftover cod reheats beautifully — just warm it gently in a low oven to avoid drying it out.
