Mediterranean Baked Cod Fillets (Print Version)

Tender cod with juicy tomatoes, olives, fresh herbs, and lemon zest baked to flaky perfection.

# What You'll Need:

→ Fish

01 - 4 cod fillets (approximately 5.3 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Vegetables and Aromatics

04 - 2 cups cherry tomatoes, halved
05 - 1 small red onion, thinly sliced
06 - 3 garlic cloves, minced

→ Olives and Flavorings

07 - ½ cup pitted Kalamata olives, halved
08 - 2 tablespoons capers, drained
09 - Zest of 1 lemon
10 - Juice of ½ lemon

→ Herbs

11 - 2 tablespoons fresh parsley, chopped
12 - 2 tablespoons fresh basil, chopped, plus extra for garnish
13 - 1 teaspoon dried oregano

→ To Serve

14 - Lemon wedges

# How to Make It:

01 - Preheat oven to 400°F (200°C).
02 - Pat cod fillets dry with paper towels and season both sides evenly with salt and freshly ground black pepper.
03 - Lightly oil a large baking dish and arrange cod fillets in a single layer.
04 - In a medium mixing bowl, combine cherry tomatoes, red onion, garlic, olives, capers, lemon zest, lemon juice, parsley, basil, oregano, and 1 tablespoon olive oil. Toss gently to combine.
05 - Spoon tomato-olive mixture evenly over and around cod fillets in the baking dish.
06 - Bake for 20 to 25 minutes, or until cod is opaque and flakes easily when tested with a fork.
07 - Remove from oven, garnish with additional fresh basil, and serve with lemon wedges.

# Additional Tips::

01 -
  • The fish stays impossibly tender because you're essentially steaming it in its own flavorful bath, not dry-roasting it.
  • Everything cooks in one dish, which means minimal cleanup and maximum flavor mingling together.
  • It feels restaurant-worthy but honestly takes less time than ordering takeout.
02 -
  • Pat the cod completely dry before seasoning—moisture is the enemy of even cooking and any crust you might want.
  • Don't skip tasting the tomato mixture before it goes on the fish, because once baked, you can't adjust the seasoning easily.
  • The lemon matters as much as the olives—it brightens everything and keeps the dish from feeling heavy.
03 -
  • If your fillets are particularly thick, start checking doneness at 20 minutes—thin fillets might be done by then, while thicker ones need the full 25.
  • Make the tomato mixture while the oven preheats so you're ready to go the moment your fish is seasoned and in the dish.
Go Back