Cod Recipe: Baked Cod with Lemon Tomatoes and Olives
Baked Lemon Cod with Tomatoes and Olives is a one-pan seafood dinner with mild white fish roasted over juicy tomatoes, briny olives, garlic, and herbs. It cooks quickly, stays moist, and gives you a bright Mediterranean-style sauce without stovetop work.
Inspired by Kitchen Tutor
Ingredients
- skinless cod fillets, 6 ounces each, about 1 inch thick4
- kosher salt, divided1 teaspoon
- black pepper1/2 teaspoon
- cherry tomatoes, halved1 pint
- pitted Kalamata olives, halved1/3 cup
- shallot, thinly sliced1 small
- garlic, thinly sliced3 cloves
- extra-virgin olive oil, divided3 tablespoons
- dried oregano1 teaspoon
- crushed red pepper flakes1/4 teaspoon
- lemon, half juiced and half cut into wedges1
- chopped fresh parsley1/4 cup
Instructions
- 1
Heat oven to 425°F and place a rack in the center. Pat cod dry, then season both sides with 3/4 teaspoon salt and pepper.
- 2
Stir tomatoes, olives, shallot, garlic, 2 tablespoons olive oil, oregano, red pepper flakes, and remaining 1/4 teaspoon salt in a 9 by 13-inch baking dish.
- 3
Roast the tomato mixture for 8 minutes, until the skins begin to wrinkle and the shallot smells sweet.
- 4
Nestle the cod fillets into the hot vegetables, drizzle with the remaining 1 tablespoon olive oil, and spoon a little tomato juice over each piece.
- 5
Bake for 10 to 12 minutes, until the cod flakes at the thickest part and reaches 145°F on an instant-read thermometer.
- 6
Squeeze half the lemon over the fish, then scatter parsley across the pan and rest for 3 minutes so the juices settle.
- 7
Serve each fillet with tomatoes, olives, and pan juices, adding extra lemon wedges and a drizzle of olive oil if desired.
Tutor's tips
- •Choose cod fillets with similar thickness so every portion finishes at the same time.
- •Pat the fish very dry before seasoning, which helps the cod roast instead of steam.
- •Start checking doneness early if your fillets are thin, since cod can overcook in just a minute or two.
