Mediterranean baked cod with olives (Print View)

Tender cod baked in tomato sauce with olives, capers, and fresh herbs for a light Mediterranean meal.

# What You'll Need:

→ Fish

01 - 4 cod fillets (5-6 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste

→ Sauce & Vegetables

04 - 2 tablespoons olive oil
05 - 1 medium yellow onion, finely chopped
06 - 2 garlic cloves, minced
07 - 1 red bell pepper, diced
08 - 14 oz canned diced tomatoes
09 - 1/2 cup pitted Kalamata olives, halved
10 - 2 tablespoons capers, drained
11 - 1 teaspoon dried oregano
12 - 1/4 teaspoon crushed red pepper flakes
13 - 2 tablespoons fresh parsley, chopped
14 - 2 tablespoons fresh basil, chopped
15 - Zest of 1 lemon
16 - Juice of 1/2 lemon

# Method:

01 - Preheat the oven to 400°F.
02 - Pat the cod fillets dry with paper towels, drizzle with 1 tablespoon olive oil, and season both sides with salt and pepper. Set aside.
03 - In a large ovenproof skillet or baking dish, heat 2 tablespoons olive oil over medium heat. Add the onion and sauté for 3 minutes until softened.
04 - Add the garlic and red bell pepper; cook for another 2-3 minutes until fragrant.
05 - Stir in the diced tomatoes, olives, capers, oregano, and red pepper flakes. Simmer for 5 minutes to blend flavors.
06 - Remove from heat. Stir in half of the parsley, basil, and lemon zest.
07 - Nestle the cod fillets into the sauce, spooning a little sauce over each.
08 - Bake uncovered for 15-18 minutes, or until the cod is opaque and flakes easily with a fork.
09 - Drizzle with lemon juice, and sprinkle with the remaining parsley, basil, and lemon zest before serving.

# Insider Tips:

01 -
  • The cod stays incredibly tender while soaking up all those vibrant Mediterranean flavors
  • Everything bakes in one pan so cleanup is almost nonexistent
  • It feels fancy enough for guests but comes together on a busy weeknight
02 -
  • Overcooking cod makes it dry and tough so check it a couple minutes early and trust the flake test over the exact timer
  • Let the sauce come to room temperature before adding the fresh herbs or they will turn brown and lose their vibrant flavor
  • Serve this straight from the baking dish because moving the delicate cooked fish often makes it fall apart
03 -
  • If your cod fillets vary in thickness, tuck the thin ends underneath so everything cooks at the same rate
  • Let the dish rest for 5 minutes after baking so the sauce thickens slightly and the fish firms up

Go Back