Mediterranean Baked Cod

There's something about the smell of lemon and olives hitting hot fish that makes you feel like you're cooking somewhere golden and sun-drenched, even if it's raining outside your kitchen window. I discovered this recipe on an ordinary Tuesday when my fridge held exactly four cod fillets, a handful of cherry tomatoes going soft, and that jar of Kalamata olives I'd been meaning to use. What started as cleanup cooking turned into the kind of dinner that made everyone at the table pause mid-bite and ask for the recipe, which honestly never happens with my cooking.

I made this for my sister last summer when she was going through a phase of eating only fish and vegetables, and I half-expected her to be polite but underwhelmed. Instead she asked for seconds and wanted to know if I'd been secretly taking cooking classes. The baking dish came out of the oven with the tomatoes slightly blistered and the olives glistening, and there was this perfect moment where everyone just stopped talking and started eating.

Ingredients

• Cod fillets: Choose thick, even pieces so they cook at the same rate, and ask your fishmonger to check for pin bones because finding one mid-bite ruins the whole vibe.
• Cherry tomatoes: Halving them lets them collapse into the sauce while keeping their shape just enough, and they release this gorgeous sweet juice that the fish practically bathes in.
• Red onion: Thin slices mellow out as they bake and add a subtle sweetness that balances the brine from the olives.
• Garlic cloves: Mince them fine so they disperse through the dish rather than leaving big chunks that overpower everything.
• Kalamata olives: Their briny, almost fruity flavor is what makes this dish taste Mediterranean and not just like baked fish with toppings.
• Capers: These tiny pickled buds add a sharp, almost lemony punch that wakes up your palate.
• Lemon zest and juice: The zest gives brightness without liquid, while the juice ties everything together and keeps the fish from tasting flat.
• Fresh parsley and basil: Add parsley before baking so it softens slightly, but save the basil for garnish so it keeps its grassy freshness.
• Dried oregano: A teaspoon is enough to whisper Mediterranean herb flavor without overpowering the delicate fish.
• Olive oil: Good quality makes a real difference here since it's not being cooked down into nothing.

Instructions

Prep ingredients easily by chopping vegetables, slicing meats, and serving dishes neatly during everyday cooking.

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Heat your oven and prep the fish:

Get the oven to 200°C (400°F) while you pat the cod completely dry with paper towels, which sounds fussy but makes the seasoning stick and prevents the fish from steaming. Season both sides generously with salt and pepper, then arrange the fillets in a lightly oiled baking dish in a single layer without crowding them.

Build the flavor mixture:

In a bowl, combine the halved cherry tomatoes, thinly sliced red onion, minced garlic, halved olives, drained capers, lemon zest, and lemon juice. Toss in the fresh parsley, basil, dried oregano, and one tablespoon of olive oil, stirring gently so you don't crush the tomatoes and lose their juice.

Top and bake:

Spoon the entire tomato-olive mixture over and around the cod fillets, making sure they're partially nestled in the sauce. Slide the baking dish into the oven and bake for 20 to 25 minutes until the fish is opaque and flakes easily when you press it with a fork.

Finish and serve:

Pull the dish from the oven and scatter fresh basil across the top while everything is still steaming. Serve immediately with lemon wedges on the side so people can squeeze extra brightness onto their plate if they want it.

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The moment that made this recipe stick for me wasn't really about the taste, though it's honestly delicious. It was watching my friend's seven-year-old, who claims she hates fish, eat the whole fillet and ask when we're making it again, then try to pick out the olives because apparently they're the best part.

Why This Works as a Weeknight Dinner

Most of the ingredients come together while the oven preheats, and you're basically just combining things rather than following complex techniques. The fish bakes unattended, which means you can actually sit down for five minutes instead of hovering over the stove, and the whole meal hits the table in under forty minutes from start to finish.

Fish Substitutions and Variations

Cod isn't precious about being the star here, so haddock, halibut, or even thicker white fish like sea bass work beautifully with this same treatment. If you want to add heat, a pinch of red pepper flakes scattered through the tomato mixture transforms the whole vibe, and if you're feeling rich, finish with a drizzle of really good olive oil right before serving.

What to Serve Alongside

The beauty of this dish is that it's already a complete meal, but it's nice to have something to soak up all that incredible tomato and olive juice. Crusty bread is the obvious choice, but creamy polenta, fluffy rice, or even just a simple green salad with sharp vinaigrette all work depending on what mood you're in and what's actually in your kitchen.

• Tear up the crusty bread and drag it through the sauce like you're supposed to.
• If using rice, choose something absorbent like arborio or a simple white rice rather than something too fluffy.
• A salad with vinegar in the dressing brightens everything up and cuts through the richness of the olives and oil.

Chop vegetables, slice meats, and prep ingredients easily for everyday cooking and homemade recipes.

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This is the kind of recipe that reminds you why Mediterranean cooking has lasted centuries, and why sometimes the most impressive meals are the ones where you're not actually trying that hard. Make it once and it becomes the thing you turn to when you want to feel like you know what you're doing in the kitchen.

Recipe Questions & Answers

→ What is the best type of cod for baking?

Skinless, boneless cod fillets around 150 grams each work best for even baking and tender texture.

→ Can I substitute olives in this dish?

Yes, Kalamata olives bring a distinctive briny flavor, but green olives or other pitted varieties can be used to adjust saltiness and taste.

→ How can I tell when the cod is perfectly cooked?

When the cod turns opaque and flakes easily with a fork, it's cooked through but still moist and tender.

→ What herbs complement the flavors best?

Fresh parsley, basil, and a touch of dried oregano create a balanced herbal aroma that enhances both the fish and vegetables.

→ Are there any suggested side dishes?

This dish pairs well with crusty bread, steamed rice, or a simple green salad to round out the meal.