Mediterranean Baked Cod with Olives
Flaky baked cod nestled in a savory sauce of cherry tomatoes, Kalamata olives, capers, and garlic - a simple, healthy Mediterranean dinner ready in 30 minutes.
Equipment
- Baking dish
- Paper towels
Ingredients
- 4 cod fillets (about 6 oz each), skin removed
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp capers, drained
- 3 garlic cloves, thinly sliced
- 1/4 cup dry white wine or chicken broth
- 3 tbsp extra virgin olive oil, divided
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes optional
- salt and black pepper to taste
- fresh parsley or basil for serving
- lemon wedges for serving
Instructions
- Preheat the oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon of olive oil.
- Add cherry tomatoes, olives, capers, and garlic to the baking dish. Drizzle with remaining olive oil and pour in white wine. Season with oregano, salt, pepper, and red pepper flakes.
- Pat the cod fillets dry with paper towels and season both sides with salt and pepper.
- Nestle the cod fillets into the tomato and olive mixture, pressing them gently into the sauce.
- Bake uncovered for 18 to 22 minutes, until the fish flakes easily with a fork and edges are opaque.
- Rest for 2 minutes, then scatter fresh parsley on top and serve with lemon wedges.
Notes
- Pat cod completely dry before seasoning to ensure roasting, not steaming.
- Check thin fillets at 16 minutes to avoid overcooking.
- Substitute halibut, sea bass, or tilapia if needed, adjusting time by thickness.
- For deeper flavor, add a small amount of anchovy paste to the sauce base.