Save There's something about the smell of tomatoes and olives warming in the oven that instantly transports me to a sun-soaked kitchen overlooking the Mediterranean. I discovered this recipe on a quiet Tuesday night when I had four lonely cod fillets and a handful of pantry staples, nothing fancy or complicated. What emerged from the oven was so bright and alive that I couldn't believe how little effort it took. Now whenever I need something that feels both indulgent and honest, this is where I turn.
I'll never forget the first time I served this to my sister, who claimed she didn't really like fish. She took one bite of the flaky cod swimming in those briny olives and tomato juices, then went completely quiet. That silence said everything, and now she requests it every time she visits.
Ingredients
- Cod fillets (4, about 150 g each): Look for thick, evenly-sized pieces so they cook at the same pace, and ask your fishmonger to remove any remaining pin bones because hitting one with your teeth is a real mood killer.
- Olive oil (2 tablespoons total): Use something you actually enjoy tasting, not the cheapest bottle on the shelf, because this oil is doing the heavy lifting flavor-wise.
- Cherry tomatoes (2 cups, halved): Summer varieties burst with juice and sweetness, but even winter ones work fine if you give them a gentle squeeze first to release their liquid.
- Red onion (1 small, thinly sliced): The thin slices soften and mellow as they roast, adding sweetness without any harsh bite.
- Garlic (3 cloves, minced): Don't skip mincing it finely, because garlic chunks stubbornly stay raw if they're too chunky.
- Kalamata olives (1/2 cup pitted, halved): These briny little gems are the salty backbone of the whole dish, so taste them first to gauge your salt later.
- Capers (2 tablespoons, drained): They add a sharp, pickled pop that ties everything together beautifully.
- Lemon zest and juice (1 whole lemon): Fresh lemon brightens everything and keeps the fish tasting clean and alive rather than heavy.
- Fresh parsley (2 tablespoons, chopped): Add this at the end to keep its fresh, grassy flavor from getting lost in the heat.
- Fresh basil (2 tablespoons, plus extra for garnish): Basil and tomatoes are a match made somewhere perfect, so don't let the dried stuff substitute here.
- Dried oregano (1 teaspoon): This is your Mediterranean anchor, subtle but essential to the whole flavor story.
- Salt and black pepper: Taste as you go because olives and capers bring their own saltiness, and it's easy to oversalt.
Instructions
- Get your oven ready:
- Set it to 200°C (400°F) and let it preheat while you prep your ingredients so everything moves smoothly once you start assembling.
- Dry and season the fish:
- Pat those cod fillets completely dry with paper towels, then season both sides generously with salt and pepper. This little step makes all the difference between fish that steams and fish that stays tender and delicate.
- Oil your baking dish:
- Rub the bottom with that tablespoon of olive oil and lay your fillets in a single, comfortable layer with a little space between each one so the heat circulates.
- Toss together the Mediterranean mixture:
- In a bowl, combine your tomatoes, onion, garlic, olives, capers, lemon zest, lemon juice, parsley, basil, oregano, and the remaining tablespoon of olive oil. Mix gently so you don't break up the tomatoes, just coat everything in that fragrant oil.
- Crown the fish:
- Spoon the tomato mixture generously over and around each fillet, letting some of those juices pool on the bottom of the dish. Don't be shy here, it all comes together into something wonderful.
- Slide into the oven:
- Bake for 20 to 25 minutes until the cod is opaque and flakes easily when you press it with a fork. The exact timing depends on your oven and the thickness of your fillets, so start checking at 20 minutes.
- Finish and serve:
- Pull it out, scatter more fresh basil over the top if you're feeling fancy, and serve immediately with lemon wedges alongside so everyone can squeeze more brightness onto their plate.
Save There was an evening when a friend mentioned she was trying to eat healthier, and I made this without any fanfare. She came back for seconds and asked for the recipe before dessert was even cleared, which somehow felt like the biggest compliment I could receive. That's when I realized this dish had become something I could trust completely.
Why This Recipe Deserves Your Attention
Mediterranean cooking isn't actually complicated once you understand that it's really just about letting good ingredients shine without drowning them in fuss. This dish represents that philosophy perfectly: a beautiful piece of fish, bright acidity from the lemon, the earthiness of herbs, and the salty pop of olives create something that feels far more sophisticated than the actual effort involved. It's honest food that tastes like you care, which might be the best compliment any recipe can receive.
What Makes Cod the Perfect Choice
Cod has this wonderful, mild flavor that acts like a blank canvas for the Mediterranean landscape of olives, tomatoes, and herbs surrounding it. Unlike stronger fish, it doesn't fight the other flavors but instead lets them come forward while adding its own delicate sweetness. The flaky texture is also incredibly forgiving for home cooks, practically telling you when it's done.
Flexible Serving Ideas and Substitutions
I've served this alongside crusty bread for soaking up every drop of those pan juices, with fluffy rice to absorb the sauce, and with a simple green salad when I want something lighter. The beauty is that it adapts to whatever you have on hand or whatever your mood calls for. You can swap the cod for haddock, halibut, or any other firm white fish, add red pepper flakes if you crave heat, or drizzle with a little extra olive oil before serving for richness.
- Crusty bread is non-negotiable if you want to capture every last bit of that tomato-olive sauce.
- A pinch of red pepper flakes transforms this from comforting to exciting, so keep them nearby if you like a little warmth.
- Make sure to taste the olives and capers before seasoning with extra salt, since they're already quite briny.
Save This is the kind of meal that reminds you why you love cooking in the first place. Simple, genuine, and absolutely worth the few minutes it takes to pull together.
Recipe Guide
- → How do I know when the cod is perfectly baked?
The cod is done when it turns opaque and flakes easily when tested with a fork. Baking usually takes 20–25 minutes at 200°C (400°F).
- → Can I substitute other fish for cod in this dish?
Yes, firm white fish like haddock or halibut can be used as alternatives while maintaining similar texture and flavor.
- → What herbs enhance the Mediterranean flavors best?
Fresh parsley, basil, and dried oregano add bright, earthy notes that complement the tomatoes and olives well.
- → Is it necessary to add lemon juice?
Adding lemon juice brightens the dish and balances the saltiness of the olives and capers, enhancing overall flavor.
- → What side dishes pair well with this baked cod?
Crusty bread, rice, or a simple green salad are excellent accompaniments that absorb the flavorful juices.