Name: Mediterranean Baked Cod with Cherry Tomatoes and Olives
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 6-oz fillets Cod fillets; 2 cups Cherry tomatoes; 0.5 cup Kalamata olives, pitted; 3 tbsp Extra virgin olive oil; 3 cloves Garlic cloves, minced; 2 tbsp Capers, drained; 1 tsp Dried oregano; 0.25 cup Fresh parsley, chopped; 1 large Lemon

"This elegant yet simple Mediterranean Baked Cod is a vibrant explosion of color and flavor, featuring flaky white fish nestled among blistered cherry tomatoes, briny olives, and aromatic garlic. It is the perfect healthy weeknight dinner that feels like a gourmet meal from a seaside bistro, all prepared in a single baking dish."

1 Ingredients

Qty	Item
4 6-oz fillets 680 g	Cod fillets
2 cups 300 g	Cherry tomatoes
0.5 cup 75 g	Kalamata olives, pitted
3 tbsp 45 ml	Extra virgin olive oil
3 cloves 9 g	Garlic cloves, minced
2 tbsp 30 g	Capers, drained
1 tsp 2 g	Dried oregano
0.25 cup 15 g	Fresh parsley, chopped
1 large 1 unit	Lemon

2 Instructions

Preheat your oven to 400°F (200°C). Lightly grease a large baking dish with a drizzle of olive oil.

In a medium mixing bowl, toss together the halved cherry tomatoes, Kalamata olives, capers, minced garlic, dried oregano, and 2 tablespoons of olive oil. Season with a pinch of black pepper (be careful with salt as olives and capers are already salty).

Pat the cod fillets dry with paper towels to ensure a better texture. Season both sides of the fish lightly with salt and pepper, then place them in the prepared baking dish.

Pour the tomato and olive mixture over and around the cod fillets, ensuring some of the garlic and oil sits on top of the fish.

Slice half of the lemon into thin rounds and place them on top of the fish. Squeeze the other half of the lemon over the entire dish.

Bake for 15-20 minutes, or until the fish is opaque and flakes easily with a fork, and the tomatoes have just begun to burst.

Remove from the oven and garnish generously with fresh chopped parsley. Serve immediately with crusty bread, rice, or a light salad.

·
Always pat your fish completely dry before seasoning to prevent it from steaming in excess moisture.
·
If you can't find cod, other firm white fish like halibut, haddock, or sea bass work perfectly in this recipe.
·
For a bit of heat, add a half teaspoon of red pepper flakes to the tomato mixture.
·
Use high-quality extra virgin olive oil as it forms the base of the delicious pan sauce created during baking.

? Frequently Asked Questions

Can I use frozen cod for this recipe?

Yes, but ensure the fillets are completely thawed and patted dry with paper towels before cooking to avoid a watery sauce.

How do I know when the cod is finished cooking?

The fish is done when the internal temperature reaches 145°F (63°C) or when the meat turns opaque and flakes easily when tested with a fork.

What should I serve with Mediterranean baked cod?

This dish pairs beautifully with roasted potatoes, pearl couscous, quinoa, or a side of sautéed spinach.

How long can I store the leftovers?

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or a skillet to avoid overcooking the fish.

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