Mediterranean Baked Cod with Cherry Tomatoes and Olives
This Mediterranean baked cod is one of those easy, no-fuss dinners that are healthy and comforting at the same time. Flaky white fish baked with cherry tomatoes, olives, garlic and capers in a simple olive oil sauce. This is exactly the kind of dinner that makes you feel good after eating it.
It’s the kind of meal I make when I want something colorful and fresh, but I also don’t have the time (or energy) to stand over a stove. And I love how it feels somewhere between comfort food and a summer holiday dinner. The kind of thing you’d eat on a warm evening with a glass of wine, but also make on a weeknight when everyone’s hungry and you just need something good.
Even my 8-year-old, who has a complicated relationship with olives, is slowly warming up to this one (she still picks most of them off, but we’re making progress). And the rest of us leave clean plates every time!
WHY YOU’LL LOVE THIS ONE PAN GNOCCHI
- Light, fresh & full of flavor: This baked cod with tomatoes and olives is the perfect balance of zesty, salty and slightly sweet. Every bite tastes like summer by the sea.
- So easy to make: Everything cooks together in one dish. No complicated steps, no fancy equipment. It’s a true easy baked cod recipe you can throw together on a weeknight.
- Healthy and wholesome: High in protein, packed with veggies and made with heart-healthy olive oil.
- Naturally Mediterranean: Tomatoes, olives, garlic, lemon and herbs. Simple, sunny flavors of the Mediterranean.
WHAT IS MEDITERRANEAN BAKED COD?
Mediterranean baked cod is a light, flavorful fish dish inspired by the sunny coastal cooking of southern Europe. It features tender cod fillets baked with cherry tomatoes, olives, garlic, onion and capers. These are all classic Mediterranean ingredients that create their own sauce as they roast together in the oven.
The beauty of this dish is how effortlessly everything comes together. The tomatoes burst and turn sweet, the olives and capers add a salty depth and the cod gently cooks right in that flavorful mixture until flaky and juicy.
It’s an easy baked cod recipe that feels wholesome, vibrant, and elegant. It’s perfect for a quick weeknight dinner or a simple dinner party dish. Serve it with a side of rice, potatoes or a crusty piece of bread to soak up the sauce.
INGREDIENTS YOU’LL NEED
- Cod fillets: The star of this Mediterranean baked cod. Use fresh or thawed fillets and pat them dry before baking for the best flaky texture.
- Cherry tomatoes: They burst in the oven and create a naturally sweet, juicy base for the sauce.
- Olives: Add briny flavor and richness. Use green, black or a mix of both for color and contrast.
- Yellow onion: Thinly sliced for a soft, caramelized sweetness that balances the saltiness of the olives and capers.
- Garlic: Sliced, not minced. It gently roasts in the olive oil and infuses the whole dish with flavor.
- Capers: Tiny but mighty! They add a bright, tangy kick that defines this baked cod with tomatoes and olives.
- Olive oil: A must for that Mediterranean dishes. It helps the vegetables roast and adds flavor to the sauce.
- Lemon slices: Laid on top of each fillet for freshness and subtle citrus aroma.
- Fresh herbs: Parsley or basil are perfect for finishing the dish with color and brightness.
HOW TO MAKE MEDITERRANEAN BAKED COD
Please note: This is just an overview – the full ingredients and directions are in the recipe card at the bottom of this post.
Step 1: Preheat & prep
Preheat your oven to 400°F (200°C). In a large baking dish, combine the cherry tomatoes, olives, sliced onion, garlic and capers. Drizzle with olive oil, season generously with salt and black pepper, and toss everything together. Spread evenly and roast for about 20 minutes, until the tomatoes start to soften and burst.
Step 2: Add the cod
While the vegetables roast, pat the cod fillets dry with paper towels and drizzle them with olive oil. Season both sides with salt and pepper. Remove the baking dish from the oven, gently nestle the cod fillets into the hot tomato mixture and place a thin slice of lemon on each piece.
Step 3: Bake
Return the dish to the oven and bake uncovered for 12–15 minutes or until the fish is opaque and flakes easily with a fork.
Step 4: Serve
Spoon the Mediterranean baked cod with tomatoes and olives onto plates, making sure to include plenty of that flavorful tomato-olive mixture. Drizzle with a little extra olive oil if you’d like and garnish with fresh parsley or basil. Serve immediately with crusty bread, rice or roasted potatoes.
STORING AND REHEATING
Fridge: Store leftover Mediterranean baked cod in an airtight container for up to 2 days.
Reheat: Warm gently in the oven at 160°C (320°F) until heated through or reheat individual portions in a skillet over low heat. Avoid microwaving for too long, it can dry out the fish.
Freezer: Not ideal. The tomatoes and fish tend to lose their texture once thawed.
Make-ahead tip: You can roast the tomato-olive mixture a few hours in advance, then add the fish and finish baking just before serving.
NOTES FROM MY KITCHEN
I like using cod for this recipe because it’s mild, flaky and takes on flavor beautifully. But you can easily swap it for another white fish like haddock. I usually buy skinless fillets so they cook evenly, but skin-on works too if that’s what you have.
The key to this Mediterranean baked cod is letting the vegetables roast first. The cherry tomatoes soften and burst, the garlic turns mellow and sweet and the olives release their briny flavor into the oil. Once the cod goes in, it bakes gently right on top, soaking up all that delicious tomato-olive sauce underneath.
I tend to go for a mix of green and black olives for extra color (and because I never decide which I prefer). The capers are optional but worth adding. They bring a pop of acidity that balances the olive oil and richness of the fish.
I love serving it simply, with some crusty bread or roasted potatoes to catch the sauce. It’s one of those dinners that feels effortless but looks like something you’d make for guests. And it always smells incredible as it bakes!
Other fish recipes you’ll enjoy…
Salmon Wellington with Creamy Spinach Filling
Creamy Tuscan Salmon with Garlic-Parmesan Orzo
FAQ
Can I use frozen cod?
Yes. Just make sure it’s fully thawed and patted dry before baking. Excess moisture can prevent the fish from getting that perfect flaky texture in your Mediterranean baked cod.
What other fish can I use?
Any mild white fish works beautifully. Try haddock, pollock, halibut, tilapia or even sea bass. They all bake well with the tomato-olive mixture.
Can I make this without olives or capers?
Absolutely. You can skip one or both if you prefer a milder flavor. Try adding a handful of chopped sun-dried tomatoes or roasted red peppers for a similar savory depth.
How do I know when the cod is done?
The fish should be opaque and flake easily with a fork. If you have a thermometer, the internal temperature should reach about 145°F (63°C).
What can I serve with this baked cod?
This baked cod with tomatoes and olives pairs perfectly with rice, roasted potatoes or couscous. It’s also great with a crusty bread to soak up the sauce.
Can I add more vegetables?
Yes! Zucchini, bell peppers or spinach work wonderfully in this recipe. Just chop them and roast along with the tomatoes and onions before adding the fish.
Mediterranean Baked Cod with Cherry Tomatoes and Olives
This Mediterranean baked cod is one of those easy, no-fuss dinners that are healthy and comforting at the same time. Flaky white fish baked with cherry tomatoes, olives, garlic and capers in a simple olive oil sauce. This is exactly the kind of dinner that makes you feel good after eating it.
3-4
servings10
minutes35
minutes320
kcal45
minutesKeep the screen of your device on
INGREDIENTS
1-1.25 lbs (about 500g) cod fillet, cut into 4 pieces
10 oz (300 g) cherry tomatoes, halved
1/2 cup (90 g) pitted olives (green or black), halved
1/2 yellow onion, thinly sliced
2 garlic cloves, thinly sliced
1 tbsp capers
2 tbsp olive oil
Salt & black pepper
4 thin lemon slices
Fresh parsley or basil, to serve
DIRECTIONS
- Preheat the oven to 400°F (200°C).
- In a baking dish, toss cherry tomatoes, olives, sliced garlic, onion, capers, olive oil and a good pinch of salt and pepper. Spread evenly. Put in the oven and roast for about 20 minutes.
- In the meantime, pat cod fillets dry and drizzle with olive oil. Season with salt and pepper. Nestle them into the hot tomato mixture and place one slice of lemon on each fillet.
- Remove baking dish from the oven and nestle cod fillets into the hot tomato mixture and place one slice of lemon on each fillet.
- Bake uncovered for about 12-15 minutes, until the cod is opaque and flakes easily.
- Spoon baked cod and juicy tomato-olive mixture into plates. Garnish with fresh herbs and enjoy immediately.
Notes
- Store leftover Mediterranean baked cod in an airtight container for up to 2 days.
- Cod: I like using cod for this recipe because it’s mild, flaky and takes on flavor beautifully. But you can easily swap it for another white fish like haddock. I usually buy skinless fillets so they cook evenly, but skin-on works too if that’s what you have.
- Make-ahead tip: You can roast the tomato-olive mixture a few hours in advance, then add the fish and finish baking just before serving.
- The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Nutrition Facts
- Total number of serves: 4
- Calories: 320kcal
- Fat: 16g
- Carbohydrates: 12g
- Protein: 29g
Did you make it?
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