Mediterranean Baked Cod (Print)

Flaky cod baked with tomatoes, olives, and fresh herbs for a flavorful Mediterranean meal.

# Ingredients:

→ 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

# Instructions:

01 - Preheat your oven to 400°F (200°C).
02 - Pat the cod fillets dry and season both sides generously with salt and freshly ground black pepper.
03 - Lightly oil a large baking dish and arrange the 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 mix.
05 - Spoon the tomato-olive mixture evenly over and around the cod fillets in the baking dish.
06 - Bake for 20 to 25 minutes, or until the cod is opaque and flakes easily with a fork.
07 - Garnish with additional fresh basil and serve with lemon wedges.

# Pro Tips:

01 -
  • The fish cooks perfectly in 25 minutes while you do almost nothing, leaving you feeling like you actually have free time.
  • One baking dish means minimal cleanup, which is honestly half the appeal of weeknight cooking.
  • It tastes expensive and Mediterranean without requiring a trip to a specialty store or a complicated technique.
02 -
  • Do not skip patting the fish dry; I learned this the hard way when a wet fillet steamed instead of cooking properly, and the difference was everything.
  • Watch your oven time carefully because it varies wildly; a thick fillet needs those extra few minutes, but thinner ones can dry out fast, so check at 20 minutes and trust your fork test.
03 -
  • Make the tomato mixture ahead of time and let it sit at room temperature for an hour so the flavors get to know each other before the fish ever sees heat.
  • A splash more olive oil drizzled over the finished dish just before serving adds richness and makes everything look like it came from someone's kitchen in a small Greek village.
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