Baked Cod with Tomatoes Olives (Printable)

Tender cod fillets roasted with cherry tomatoes, Kalamata olives, herbs, and lemon for vibrant Mediterranean flavors.

# Ingredient List:

→ Fish

01 - 4 cod fillets, skinless and boneless (about 5.3 oz each)

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, finely sliced
07 - 2 tablespoons capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# Directions:

01 - Preheat the oven to 400°F (200°C). Line a large baking tray with parchment paper for easy cleanup.
02 - Arrange cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers on the tray. Drizzle with half the olive oil, season with oregano, thyme, salt, and pepper, then toss gently to combine.
03 - Nestle cod fillets among the vegetables. Drizzle with remaining olive oil, sprinkle lemon zest over the fish, season with additional salt and pepper, and squeeze half the lemon juice evenly over the tray.
04 - Bake for 18 to 20 minutes, until cod is opaque and flakes easily, and vegetables are tender and slightly caramelized.
05 - Remove from oven, drizzle with remaining lemon juice, garnish with fresh parsley, and serve immediately.

# Expert Tips:

01 -
  • Everything cooks together on one tray, so theres almost no cleanup and the flavors meld beautifully as they roast.
  • The cod stays moist and flaky while the tomatoes burst into a sweet, tangy sauce that soaks into every bite.
  • It feels elegant enough for guests but requires less effort than making a sandwich.
02 -
  • Don't skip the parchment paper—it keeps the fish from sticking and makes cleanup a breeze, which is half the point of a one-tray meal.
  • If your cod fillets are uneven in thickness, fold the thinner tail ends under so they cook at the same rate as the thicker parts.
  • Resist the urge to flip the fish halfway through—it will break apart, and it doesn't need it anyway.
03 -
  • Use a large enough tray so everything has room to roast and caramelize—if it's too crowded, the vegetables will steam instead of getting those crispy edges.
  • Taste a tomato and an olive before seasoning—you might need less salt than you think, especially if your olives and capers are quite briny.
  • Let the tray rest for a minute or two after it comes out of the oven so the juices settle and the flavors have a moment to come together.
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