Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod is a quick, healthy dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy cod every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mushroom Spinach Lasagna Recipe for Dinner and Fresh Apple Tortellini Salad with Strawberries and Greens.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Crispy cod fillets with a tender, flaky interior
- Bursting with the fresh flavors of the Mediterranean
- Easy cleanup with just one pan
- Ready in under 30 minutes
What You'll Need for Easy Mediterranean Baked Cod with Tomatoes and Olives
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Cod fillets
- Cherry tomatoes
- Kalamata olives
- Garlic
- Fresh herbs (parsley, oregano, basil)
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Lemon zest and juice
- Optional: Fresh parsley
- Optional: Lemon wedges
- Optional: Feta cheese
📝 Ingredient Notes
- Cod fillets: Use fresh or frozen fillets. If frozen, thaw before using.
- Kalamata olives: Green olives can be substituted if preferred.
🛒 Tools & Equipment I Recommend
- Stainless Steel Baking Sheet — Even heat distribution for perfectly crispy cod → See on Amazon
- Olive Oil Dispenser — Easy and mess-free oil measurement → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes. Drizzle with olive oil.
- Prepare tomatoes: Halve cherry tomatoes and mince garlic. Toss with olive oil, salt, pepper, and oregano.
- Assemble: Place cod fillets in a baking dish. Surround with tomato mixture and olives. Sprinkle with lemon zest.
- Bake: Bake for 15-20 minutes, or until cod is cooked through and flakes easily with a fork.
- Serve: Squeeze fresh lemon juice over the top. Garnish with fresh parsley and serve with lemon wedges.
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- : For even cooking, make sure your cod fillets are similar in thickness.
- Common mistake and fix: Avoid overcooking the cod. If it starts to flake apart, it's done. Remove from oven immediately.
- : For a one-pan meal, serve with crusty bread to soak up the delicious juices.
- : For a spicy kick, add sliced jalapeños to the tomato mixture.
Storing & Reheating Easy Mediterranean Baked Cod with Tomatoes and Olives
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the tomato mixture up to 1 day ahead. Store in the fridge until ready to use.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives
Freeze cooked cod for up to 2 months. Thaw before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, then crisp under the broiler for 1-2 minutes.
Recipe Notes
- Chef tip: For a quick side dish, toss cooked couscous with the leftover tomato mixture.
- Best substitution: Haddock or halibut can be substituted for cod.
- Make-ahead: This dish is best served fresh. However, you can prepare the tomato mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your cod is sticking to the pan, it's not hot enough. Preheat the pan before adding the cod.
Want to level up this recipe?
Instant-Read Meat Thermometer — Ensure perfectly cooked cod every time → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- Cod fillets
- Cherry tomatoes
- Kalamata olives
- Garlic
- Fresh herbs (parsley, oregano, basil)
Seasonings
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Lemon zest and juice
Optional Toppings
- Fresh parsley
- Lemon wedges
- Feta cheese
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel. Season both sides with salt, pepper, and red pepper flakes. Drizzle with olive oil.
- Prepare tomatoes: Halve cherry tomatoes and mince garlic. Toss with olive oil, salt, pepper, and oregano.
- Assemble: Place cod fillets in a baking dish. Surround with tomato mixture and olives. Sprinkle with lemon zest.
- Bake: Bake for 15-20 minutes, or until cod is cooked through and flakes easily with a fork.
- Serve: Squeeze fresh lemon juice over the top. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a quick side dish, toss cooked couscous with the leftover tomato mixture.
- Best substitution: Haddock or halibut can be substituted for cod.
- Make-ahead: This dish is best served fresh. However, you can prepare the tomato mixture up to 1 day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your cod is sticking to the pan, it's not hot enough. Preheat the pan before adding the cod.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked cod for up to 2 months. Thaw before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then crisp under the broiler for 1-2 minutes.
- Make ahead: Prepare the tomato mixture up to 1 day ahead. Store in the fridge until ready to use.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 12g
- Carbs: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives FAQs
While it's best served fresh, you can prepare the tomato mixture up to 1 day ahead.
Overcooking is the most common reason for dry cod. Remove from the oven as soon as it flakes easily with a fork.
Yes, cook at 375°F (190°C) for 10-12 minutes, or until cod is cooked through.
Green olives or capers can be substituted for Kalamata olives.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free seasonings and toppings.
A Warm Final Note
I can’t wait for you to try Easy Mediterranean Baked Cod with Tomatoes and Olives and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
