Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a crispy, comforting dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly baked cod every time. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy One-Pan Lemon Chicken and Rice Dinner Recipe and Chilled Mediterranean Tomato and Roasted Pepper Soup.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Crispy cod fillets with a tender center
- Juicy tomatoes and olives in a savory broth
- Ready in just 20 minutes for a quick weeknight dinner
- Better than takeout and full of Mediterranean flavor
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.
- 4 cod fillets (6 oz each)
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
- Optional: Lemon wedges
- Optional: Feta cheese (optional)
- Optional: Fresh parsley, chopped
📝 Ingredient Notes
- cod fillets: You can also use halibut or mahi-mahi.
🛒 Tools & Equipment I Recommend
- Cast Iron Skillet — Even heat distribution for perfect searing and baking. → See on Amazon
- Digital Meat Thermometer — Ensures perfectly cooked cod every time. → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare tomatoes: Halve the cherry tomatoes and set aside.
- Sear cod: Season cod fillets with salt, pepper, and oregano. Heat olive oil in an oven-safe skillet over medium-high heat. Sear cod fillets for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- Cook aromatics: In the same skillet, add red onion and garlic. Cook until softened, about 2 minutes.
- Assemble: Add cherry tomatoes, olives, lemon juice, and 1/4 cup water to the skillet. Stir to combine. Nestle cod fillets back into the skillet, spooning the tomato mixture over the top.
- Bake: Place the skillet in the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. Be careful not to overcook.
- Garnish: Garnish with fresh parsley and serve with lemon wedges. Enjoy your Easy Mediterranean Baked Cod!
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- Common mistake and fix: Overcooking can make the cod dry. To prevent this, use a meat thermometer to check the internal temperature. It should read 145°F (63°C). If it's not there yet, cover the skillet with foil and continue baking for another 2-3 minutes.
- Substitution: You can use halibut or mahi-mahi instead of cod.
- Make-ahead: This dish is best enjoyed fresh, but you can prepare the tomato mixture up to a day ahead. Store it in the refrigerator until ready to use.
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 refrigerator for up to 3 days. Make-ahead tip: You can prepare the tomato mixture up to a day ahead.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives
Not recommended for freezing.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Not recommended for reheating in the microwave.
Recipe Notes
- Chef tip: For extra flavor, add a pinch of red pepper flakes to the tomato mixture.
- Best substitution: Halibut or mahi-mahi can be used instead of cod.
- Make-ahead: Prepare the tomato mixture up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the tomato mixture is too watery, simmer it on the stovetop for a few minutes to reduce the liquid before serving.
Want to level up this recipe?
High-quality Baking Sheet — Even heat distribution ensures perfectly baked cod every time. → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- 4 cod fillets (6 oz each)
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/2 cup chopped red onion
- 2 cloves garlic, minced
Seasonings
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tbsp chopped fresh parsley
Optional Toppings
- Lemon wedges
- Feta cheese (optional)
- Fresh parsley, chopped
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare tomatoes: Halve the cherry tomatoes and set aside.
- Sear cod: Season cod fillets with salt, pepper, and oregano. Heat olive oil in an oven-safe skillet over medium-high heat. Sear cod fillets for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- Cook aromatics: In the same skillet, add red onion and garlic. Cook until softened, about 2 minutes.
- Assemble: Add cherry tomatoes, olives, lemon juice, and 1/4 cup water to the skillet. Stir to combine. Nestle cod fillets back into the skillet, spooning the tomato mixture over the top.
- Bake: Place the skillet in the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork. Be careful not to overcook.
- Garnish: Garnish with fresh parsley and serve with lemon wedges. Enjoy your Easy Mediterranean Baked Cod!
Notes
- Chef tip: For extra flavor, add a pinch of red pepper flakes to the tomato mixture.
- Best substitution: Halibut or mahi-mahi can be used instead of cod.
- Make-ahead: Prepare the tomato mixture up to a day ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the tomato mixture is too watery, simmer it on the stovetop for a few minutes to reduce the liquid before serving.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezer: Not recommended for freezing.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Not recommended for reheating in the microwave.
- Make ahead: You can prepare the tomato mixture up to a day ahead.
Nutrition Per Serving
- Calories: 250
- Protein: 28g
- Fat: 10g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 70mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives FAQs
You can prepare the tomato mixture up to a day ahead. However, it's best to bake the cod just before serving to prevent it from drying out.
Overcooking can make the cod dry. To prevent this, use a meat thermometer to check the internal temperature. It should read 145°F (63°C).
Yes, you can use halibut or mahi-mahi instead of cod. They have a similar texture and cook in a similar way.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free olive oil if you have a sensitivity.
Yes, you can add other vegetables like bell peppers, zucchini, or spinach to the tomato mixture. Just be sure to adjust the cooking time accordingly.
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!
