Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a quick, healthy dinner that’s perfect for busy weeknights. After making this many times, I’ve discovered the trick to keeping the cod moist and flavorful is to bake it with the tomatoes and olives. This creates a delicious, juicy sauce that coats the fish. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Baked Greek Lentil Meatballs with Tzatziki Sauce and Creamy Mushroom Risotto Recipe Easy Dinner Idea.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- It's ready in just 20 minutes
- The Mediterranean flavors are irresistible
- It's a healthy, low-carb dinner option
- Leftovers are just as delicious the next day
What You'll Need for Easy Mediterranean Baked Cod with Tomatoes and Olives
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 cod fillets
- 2 cups cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive oil
- 4 cloves garlic
- 1 lemon
- 1 tsp dried oregano
- Salt and pepper, to taste
- Garlic
- Oregano
- Lemon
- Olive Oil
- Salt and Pepper
- Optional: Fresh parsley
- Optional: Red pepper flakes
- Optional: Lemon wedges
📝 Ingredient Notes
- Cod fillets: You can also use halibut or mahi-mahi.
- Kalamata olives: Green olives can be used as a substitute.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect cooking → See on Amazon
- Good quality olive oil — Makes a big difference in the flavor of the dish → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the cod: Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
- Halve the tomatoes: Halve the cherry tomatoes and mince the garlic cloves.
- Combine ingredients: In a large bowl, combine the tomatoes, olives, garlic, olive oil, oregano, and the juice of half the lemon.
- Bake the cod: Place the cod fillets in a baking dish and spoon the tomato mixture over the top. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Serve the cod hot, topped with fresh parsley, red pepper flakes, and lemon wedges, if desired.
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- Common mistake and fix: The #1 reason this recipe fails is overcooking the cod. To prevent this, use an instant-read thermometer to check the internal temperature. It should read 145°F (63°C). If you don't have a thermometer, the cod is done when it flakes easily with a fork.
- Pro tip: For extra flavor, try marinating the cod in olive oil, garlic, and lemon juice for 30 minutes before baking.
- Pro tip: To make this dish even more Mediterranean, serve it with a side of tzatziki sauce and some crusty bread.
Storing & Reheating Easy Mediterranean Baked Cod with Tomatoes and Olives
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: The tomato mixture can be prepared up to a day ahead and stored in the fridge.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives
Freeze cooked cod for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a spicy twist, add some red pepper flakes to the tomato mixture.
- Best substitution: If you can't find cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: The tomato mixture can be prepared up to a day ahead and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the cod is sticking to the pan, try using a non-stick pan or adding a little more olive oil.
Want to level up this recipe?
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Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- 4 cod fillets
- 2 cups cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive oil
- 4 cloves garlic
- 1 lemon
- 1 tsp dried oregano
- Salt and pepper, to taste
Seasonings
- Garlic
- Oregano
- Lemon
- Olive Oil
- Salt and Pepper
Optional Toppings
- Fresh parsley
- Red pepper flakes
- Lemon wedges
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the cod: Pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
- Halve the tomatoes: Halve the cherry tomatoes and mince the garlic cloves.
- Combine ingredients: In a large bowl, combine the tomatoes, olives, garlic, olive oil, oregano, and the juice of half the lemon.
- Bake the cod: Place the cod fillets in a baking dish and spoon the tomato mixture over the top. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Serve the cod hot, topped with fresh parsley, red pepper flakes, and lemon wedges, if desired.
Notes
- Chef tip: For a spicy twist, add some red pepper flakes to the tomato mixture.
- Best substitution: If you can't find cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: The tomato mixture can be prepared up to a day ahead and stored in the fridge.
- Scaling: This recipe can easily be doubled or tripled to serve more people.
- Troubleshooting: If the cod is sticking to the pan, try using a non-stick pan or adding a little more olive oil.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked cod for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
- Make ahead: The tomato mixture can be prepared up to a day ahead and stored in the fridge.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 14g
- Carbs: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 450mg
- Cholesterol: 75mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives FAQs
Yes, the tomato mixture can be prepared up to a day ahead. Assemble the dish and bake just before serving.
The #1 reason this recipe fails is overcooking the cod. Use an instant-read thermometer to check the internal temperature. It should read 145°F (63°C).
Yes, just make sure to thaw the cod completely before baking.
Yes, cook the cod at 375°F (190°C) for 10-12 minutes, or until cooked through.
This dish pairs well with a side of tzatziki sauce and some crusty bread.
A Warm Final Note
I can’t wait for you to try Easy Mediterranean Baked Cod with Tomatoes and Olives and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
