Pin There was an evening when my neighbor brought over a bottle of Greek wine and some talk of her recent trip to the Aegean, and I realized I had exactly what I needed in my kitchen to transport us both there for dinner. Four cod fillets, a handful of olives, tomatoes that still smelled like sunshine, and suddenly the oven became a portal to something simple and honest. This dish came together in the time it took to catch up on life, and by the time we sat down, the kitchen smelled like vacation.
I made this for my mom on a Tuesday when she was stressed about work, and watching her fork through the flaky cod and briny olives, shoulders finally dropping, reminded me that sometimes the most powerful thing a recipe can do is just quiet things down for a while. The herbs did most of the talking that evening.
Ingredients
- Cod fillets: Look for skinless, boneless pieces about the same thickness so they cook evenly; if one is thicker, gently pound it to match its neighbors.
- Cherry tomatoes: They burst slightly in the oven and release their juice into a sauce you didn't have to make, which is pure magic.
- Kalamata olives: The briny ones are essential here, not the canned black ones; they taste like the actual sea.
- Fresh herbs: Use what you have growing on your windowsill or buy the small packets; dried oregano is your backbone, the fresh basil and parsley are your finishing move.
- Lemon: Both zest and juice matter; the zest brightens everything while the juice cuts through the richness of the oil and olives.
- Olive oil: Good quality here makes a real difference, not the expensive stuff necessarily, but something you actually like the taste of.
- Capers: Tiny, salty bursts of flavor that make people ask what that sharp, interesting thing is.
- Red onion: Thin slices so it softens during cooking without disappearing.
Instructions
- Get your oven ready and your fish ready:
- Preheat to 200°C (400°F) and pat your cod fillets completely dry with paper towels; moisture is the enemy of a good sear, and you want them to stay tender inside while the edges get a little attention from the heat.
- Season and arrange:
- Salt and pepper both sides generously, then lay them in a lightly oiled baking dish in a single layer with a little space between each fillet so they can breathe.
- Build your sauce:
- In a bowl, combine the cherry tomatoes, red onion, garlic, olives, capers, lemon zest, lemon juice, parsley, basil, oregano, and a tablespoon of olive oil, tossing gently so nothing bruises.
- Crown the fish:
- Spoon this mixture evenly over and around each fillet, letting some of the juices pool in the bottom of the dish; this becomes your sauce.
- Bake with purpose:
- Into the oven for 20 to 25 minutes, until the cod is opaque and flakes easily with a fork when you test it in the thickest part; the tomatoes should have burst and the whole dish should smell incredible.
- Finish and serve:
- Pull it from the oven, scatter fresh basil on top, and serve with lemon wedges and something to soak up the juices.
Pin There was a moment when my daughter, who normally protests vegetables, asked for seconds of the tomato-olive mixture, and I realized the Mediterranean coast had somehow made it through the oven door and onto her plate. Food does that sometimes, especially when it comes together with such honesty.
Scaling This for Your Crowd
The beauty here is that this doubles or halves without any complications; four servings is perfect for a weeknight, but I've made it for eight people just by doubling everything and using two baking dishes, one on each oven rack, rotating halfway through. The timing stays the same, the flavor profile doesn't get confused, and nobody has to feel rushed.
What to Serve Alongside
Crusty bread is almost mandatory because those pan juices are too good to waste, but I've also done this with simple rice, which soaks up everything beautifully, or a sharp green salad that cuts through the richness and makes you feel like you've eaten something virtuous. Pick what sounds right to you, what you have time for, what your kitchen is already warm from making.
Fish Swaps and Flexibility
Cod is mild and flakes beautifully, but this dish works with haddock, halibut, sea bass, or any firm white fish that won't fall apart; even salmon works if you're willing to lean a little more into richness, though the timing might shift by a few minutes depending on thickness. The Mediterranean flavors adapt to whatever is fresh and reasonable at your market, and that's the whole point of cooking this way.
- Add red pepper flakes if you like a little heat warming through the olives and tomatoes.
- Swap fresh dill for basil if that's what sings to you and what you have available.
- If capers aren't your thing, just skip them and let the olives carry the brine forward.
Pin This recipe sits somewhere between weeknight dinner and something that feels a little special, and that balance is where the best cooking lives. Pull it from the oven, breathe in that Mediterranean air, and feed the people you're happy to be feeding.
Recipe Q&A
- → What type of fish works best for baking in this dish?
Firm white fish like cod, haddock, or halibut hold together well and absorb flavors nicely when baked.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the ingredients and keep them refrigerated before baking to maintain freshness.
- → What herbs complement the flavors here?
Fresh parsley, basil, and oregano bring brightness and a classic Mediterranean aroma to the dish.
- → How should I know when the cod is perfectly baked?
When the fish is opaque and flakes easily with a fork, it is fully cooked and ready to serve.
- → What sides pair well with this Mediterranean cod?
Crusty bread, rice, or a fresh green salad complement the dish and absorb the flavorful juices.
- → Can I add a spicy element to this preparation?
A pinch of red pepper flakes mixed in adds a subtle heat without overpowering the fresh flavors.