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Mediterranean baked cod with roasted cherry tomatoes, olives, garlic, and parsley in a baking dish.

Mediterranean Baked Cod with Tomatoes and Olives

Tender cod fillets baked with cherry tomatoes, Kalamata olives, garlic, herbs, and fresh lemon. An easy one-dish fish dinner ready in about 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • For the Tomato and Olive Sauce
  • 2 cups cherry tomatoes halved
  • 1/2 cup pitted Kalamata olives halved
  • 3 garlic cloves finely minced
  • 2 tbsp extra-virgin olive oil
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/4 tsp crushed red pepper flakes optional
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • For the Cod
  • 4 cod fillets approximately 6 ounces each
  • 1 tbsp extra-virgin olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley chopped
  • 4 lemon wedges for serving

Equipment

  • 1 Large baking dish
  • 1 Small mixing bowl
  • 1 Cutting board
  • 1 Sharp knife
  • 1 Instant-read thermometer

Method
 

  1. Preheat the oven to 400°F. Lightly coat a large baking dish with olive oil or cooking spray.
  2. Add the cherry tomatoes, olives, garlic, olive oil, oregano, smoked paprika, crushed red pepper flakes, salt, and black pepper to the baking dish. Stir until evenly combined and spread into one layer.
  3. Place the baking dish in the oven and roast the tomato mixture for 8 minutes.
  4. While the tomatoes roast, pat the cod fillets dry with paper towels. Brush the fish with olive oil and season both sides with salt and black pepper.
  5. Remove the baking dish from the oven. Arrange the cod fillets among the tomatoes and spoon a small amount of the pan juices around the fish.
  6. Return the uncovered dish to the oven. Bake for 10 to 14 minutes, depending on the thickness of the fillets. The thickest part of the cod must reach 145°F.
  7. Drizzle the cooked fish with fresh lemon juice. Sprinkle with chopped parsley and serve with the roasted tomatoes, olives, pan juices, and lemon wedges.

Notes

Use similarly sized cod fillets so they cook at approximately the same rate.
Frozen cod must be completely thawed and patted dry before cooking.
Kalamata olives are naturally salty, so taste the finished sauce before adding more salt.
Cooking time depends on the thickness of the fish. Use an instant-read thermometer and cook the cod until its thickest part reaches 145°F.
Store leftovers promptly in an airtight container in the refrigerator and use within 3 days.