Save My neighbor Maria taught me this dish one afternoon when I showed up at her door asking what smelled so incredible wafting from her kitchen. She laughed and pulled a baking dish from the oven, steam rising with the scent of lemon, garlic, and warm olives. I watched her plate it, the cod flaking apart at the gentlest nudge of her fork, and I realized this wasn't fancy restaurant cooking—it was the kind of simple, honest food that makes people want to linger at the table.
I made this for my family on a random Tuesday when I was tired of the usual rotation, and my kids actually asked for seconds. That's when I knew it had crossed from dinner into something I'd be making regularly, the kind of meal that doesn't need fanfare or complicated steps to feel special.
Ingredients
- Cod fillets (4, about 150 g each): Skinless and boneless cod is forgiving and cooks quickly, but you could swap in halibut, haddock, or any firm white fish that speaks to you.
- Olive oil (2 tablespoons total): Use a good quality oil here—it's not just cooking medium, it's a main flavor player.
- Cherry tomatoes (2 cups, halved): Their natural sweetness and juice create the sauce, so don't skip halving them to let the insides mingle with everything else.
- Red onion (1 small, thinly sliced): The thin slices soften beautifully in the oven and add a whisper of sharpness.
- Garlic cloves (3, minced): Three cloves is enough to be heard without shouting over the other flavors.
- Kalamata olives (1/2 cup pitted, halved): The briny punch these bring is non-negotiable—it's what makes this taste like the Mediterranean and not just baked fish.
- Capers (2 tablespoons, drained): These little salty bursts add complexity and cut through the richness.
- Lemon zest and juice (1 whole lemon's worth): The zest goes in the mixture, the juice follows, and this brightness is what ties everything together.
- Fresh parsley (2 tablespoons, chopped): The herbaceous backbone that keeps things fresh-tasting.
- Fresh basil (2 tablespoons, chopped, plus extra for garnish): Don't use dried here—fresh basil added at the end makes all the difference in how alive this tastes.
- Dried oregano (1 teaspoon): A touch of earthiness that connects all the Mediterranean elements.
- Salt and freshly ground black pepper: Season generously; the cod needs it and so does the mixture.
- Lemon wedges for serving: These aren't optional—they're your final flourish and people will squeeze them over everything.
Instructions
- Heat your oven to 400°F:
- This temperature is the sweet spot where the fish cooks through gently while the tomatoes collapse into something sauce-like. Don't go higher or you'll have overcooked fish with raw vegetables.
- Dry and season the cod:
- Pat the fillets dry with paper towels—this matters more than you'd think because it helps them cook evenly instead of steaming. Season both sides well with salt and pepper, then set them aside while you prep everything else.
- Oil your baking dish:
- A light coating of olive oil prevents sticking and adds subtle richness. Use a dish that fits the fillets in a single layer without too much empty space around them.
- Build the mixture:
- In a bowl, toss together the halved tomatoes, sliced onion, minced garlic, halved olives, drained capers, lemon zest, lemon juice, chopped parsley, chopped basil, dried oregano, and 1 tablespoon of olive oil. You want everything combined but not crushed—taste it here and adjust salt and pepper if needed.
- Arrange and top:
- Place the seasoned cod fillets in your oiled baking dish in a single layer, then spoon the tomato mixture evenly over and around them. The vegetables should nestle between and beside the fish, not bury it completely.
- Bake until the fish is opaque:
- This takes 20 to 25 minutes depending on the thickness of your fillets. You'll know it's done when the flesh is opaque all the way through and flakes easily with a gentle fork—there's no guesswork needed here, your eyes will tell you.
- Finish with fresh basil and serve:
- Pull the dish from the oven, scatter extra fresh basil on top while everything is still warm, and serve with lemon wedges on the side. Let people finish their own plate exactly how they like it.
Pin it Last summer I made this for a dinner party where I was stressed about impressing someone's visiting mother, and by the time we sat down, the anxiety melted away. She took one bite, closed her eyes, and said it tasted like the Greek islands, and I realized that sometimes the simplest thing you can make is the most memorable.
Why This Works Every Time
The genius of baking fish this way is that the vegetables create steam and sauce around the fillets, so the fish stays moist instead of drying out. You're not fighting the oven—you're working with it, letting time and gentle heat do the work while you do something else. The briny, acidic flavors of the olives, capers, and lemon punch through the richness of the fish, making it feel light despite being quite satisfying.
Swaps and Variations That Actually Work
If you can't find fresh basil, skip it and add more parsley instead of using dried basil—the dish will taste different but still good. Halibut or sea bass are lovely substitutes if your fish counter doesn't have cod, and honestly, even frozen cod works fine as long as you thaw it completely and pat it dry. For heat, sprinkle in some red pepper flakes, and if you want richness, add a splash more olive oil before serving or even a dollop of ricotta on the side.
What to Serve Alongside
This dish pairs beautifully with crusty bread for soaking up the lemony tomato juices, or a simple arugula salad with olive oil and lemon if you want to keep things light. Rice works too, and some people love it with roasted potatoes, but honestly, it's complete enough on its own with just the lemon wedges and maybe a green vegetable on the side.
- Crush a hunk of good bread for soaking up every drop of the tomato liquid.
- A simple green salad with lemon vinaigrette keeps things fresh and balanced.
- Serve at the table family-style so everyone can plate their fish and add their own squeeze of lemon.
Pin it This is the kind of dinner that tastes like you spent hours in the kitchen when you really spent 15 minutes prepping and 25 baking. Serve it warm, squeeze lemon over everything, and watch people relax into their chairs.
Frequently Asked Questions
- → What type of cod is best for baking?
Skinless, boneless cod fillets are ideal for baking as they cook evenly and flake nicely without drying out.
- → Can I substitute other fish for cod?
Yes, firm white fish such as haddock or halibut can be used as alternatives while maintaining a similar texture and flavor profile.
- → How do olives and capers affect the flavor?
Olives add a briny richness, while capers contribute a subtle tanginess that balances the sweetness of the tomatoes and freshness of the herbs.
- → What herbs complement this dish best?
Fresh parsley, basil, and a touch of dried oregano enhance the Mediterranean character with bright and earthy notes.
- → Any tips for serving suggestions?
Serve with lemon wedges and accompany with crusty bread, rice, or a simple green salad for a complete and satisfying meal.