Baked Cod Tomato Kalamata Olive (Printable)
Tender cod baked and served with a fresh tomato and Kalamata olive salsa rich in herbs and citrus.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salsa
05 - 1 cup quartered cherry tomatoes
06 - 1/2 cup pitted and sliced Kalamata olives
07 - 1/4 cup finely diced red onion
08 - 2 tablespoons chopped fresh flat-leaf parsley
09 - 1 tablespoon chopped fresh basil
10 - 1 tablespoon rinsed and drained capers
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - Lemon wedges for serving
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat cod fillets dry with paper towels. Brush both sides with olive oil, then season evenly with sea salt and black pepper.
03 - Arrange cod fillets on the prepared baking sheet. Bake for 15 to 18 minutes until opaque and flakes easily with a fork.
04 - While cod bakes, mix cherry tomatoes, Kalamata olives, red onion, parsley, basil, capers, olive oil, lemon juice, oregano, and black pepper in a medium bowl. Toss gently to combine.
05 - Remove cod from oven. Place each fillet on a serving plate and spoon the tomato and olive salsa over the top.
06 - Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The fish stays impossibly tender while the salsa brings bright, briny life to every bite.
- It feels fancy enough for guests but comes together in under 40 minutes on a regular Tuesday night.
- One pan, minimal cleanup, and somehow everyone asks for seconds.
02 -
- Ovens vary wildly, so check your fish at 15 minutes rather than waiting the full 18; once it's past that opaque point, it gets dry fast.
- Make the salsa right before serving so the herbs stay bright and the tomatoes don't turn into mush.
03 -
- Buy your cod from a fishmonger if possible; they can tell you when it arrived and how fresh it is, which changes everything.
- The salsa tastes even better if you make it 30 minutes ahead—the flavors mellow and marry together, but add the fresh herbs just before serving so they don't turn dark.