Mediterranean baked cod dish (Printer View)

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

# What you'll need:

→ Fish

01 - 4 cod fillets (approximately 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 additional for garnish
13 - 1 teaspoon dried oregano

→ To Serve

14 - Lemon wedges

# Method:

01 - Preheat oven to 400°F (200°C).
02 - Pat cod fillets dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
03 - Lightly oil a large baking dish and arrange cod fillets in a single layer with adequate spacing.
04 - In a medium bowl, combine cherry tomatoes, red onion, garlic, Kalamata olives, capers, lemon zest, lemon juice, parsley, basil, oregano, and 1 tablespoon olive oil. Toss gently to blend ingredients evenly.
05 - Spoon tomato-olive mixture evenly over and around cod fillets in the prepared baking dish.
06 - Bake for 20 to 25 minutes until cod is opaque and flakes easily when tested with a fork.
07 - Remove from oven, garnish with fresh basil, and serve immediately with lemon wedges on the side.

# Expert Advice:

01 -
  • The fish emerges impossibly tender while the tomatoes collapse into a silky sauce that makes you want to soak up every drop.
  • It comes together in under an hour and tastes like you've spent all afternoon in the kitchen.
  • This meal works for weeknight dinners and when you're trying to impress someone, which is its own kind of magic.
02 -
  • Wet fish steams instead of stays tender, so those paper towels matter more than you think and make a measurable difference in the final texture.
  • Don't overcrowd your baking dish and don't skip preheating the oven, because both of these shortcuts will give you rubbery, disappointing fish.
03 -
  • Check your fish at exactly 20 minutes by gently pressing the thickest part with your fork to see if it flakes cleanly, since timing varies with oven personality and fillet thickness.
  • Have your lemon wedges cut and ready before serving because people will want them immediately, and the juice adds essential brightness that can't be overstated.
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