There’s something irresistible about fresh cod paired with bright Mediterranean flavors. This dish is loaded with juicy tomatoes and briny olives to bring out cod’s subtle sweetness. The recipe comes together quickly, making it a go-to for busy weeknights or a special dinner party.
Ingredients
- 4 cod fillets (about 5–6 ounces each)
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- ½ cup pitted Kalamata olives, halved
- ½ teaspoon dried oregano
- ½ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
- Juice from half a lemon
- (Optional) A pinch of red chili flakes for extra heat
- Fresh basil or parsley for garnish
Instructions
Preheat your oven to 400°F (200°C). Lightly coat a baking dish with olive oil or line it with parchment paper to keep cleanup simple.
Pat the cod fillets dry with a paper towel and place them in the baking dish. Drizzle each fillet with the olive oil, then scatter the minced garlic on top. Arrange the halved cherry tomatoes and olives around (and on top of) the cod.
Sprinkle the dried oregano, sea salt, and black pepper over the fillets. If you like a bit of heat, add a pinch of red chili flakes. Finish by squeezing fresh lemon juice across the dish to brighten the flavors.
Bake the cod for about 12–15 minutes, depending on the thickness of your fillets. You’ll know it’s ready when the fish flakes easily with a fork and turns opaque. Serve warm, topped with freshly chopped basil or parsley.
Mediterranean-Style Zesty Olive and Tomato Baked Cod is a delightful combination of simple, wholesome ingredients. Cod’s lean protein makes it a nutritious choice, and the classic Mediterranean pairing of tomatoes, olives, garlic, and lemon supports a heart-healthy lifestyle. It’s perfect for those seeking a quick dinner bursting with flavor, and you can easily tweak it by substituting cod with halibut or mahi-mahi. Enjoy this dish as-is or serve it with roasted veggies, couscous, or a side salad for a complete Mediterranean feast.
Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. He is a contributing chef at Mashed, and his recipes and contributions have been featured in Tasting Table, Edible Arrangements, Insanely Good Recipes, and The Daily Meal.
