Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod is a quick and flavorful dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly crispy cod every time. The combination of fresh tomatoes, briny olives, and capers creates a cozy, comforting dish that’s perfect for busy weeknights. Jump to the recipe card or keep reading for my best tips, including how to prevent overcooking. If you love recipes like this, you’ll also enjoy Easy Pumpkin Roll Recipe with Cream Cheese Filling and Easy Spicy Cranberry Salsa Recipe for Quick Snacks.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Crispy cod fillets with a tender center
- Bursting with Mediterranean flavors
- Ready in just 20 minutes
- Healthier than takeout
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.
- Cod fillets
- Cherry tomatoes
- Olives
- Capers
- Garlic
- Red onion
- Lemon
- Parsley
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Lemon zest
- Lemon juice
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Cod fillets: Make sure they're even in thickness for even cooking.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfectly cooked cod. → See on Amazon
- Olive Oil Dispenser — Easy and mess-free olive oil pouring. → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Prepare ingredients: Preheat oven to 400°F (200°C). Pat cod fillets dry and season with salt, pepper, and lemon zest. Dice tomatoes, olives, and red onion. Mince garlic and chop parsley.
- Sear cod: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear cod fillets for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- Cook vegetables: In the same skillet, add more olive oil if needed. Sauté garlic, red onion, and red pepper flakes for 1 minute. Add tomatoes, olives, capers, lemon juice, and a pinch of salt. Cook for 5-7 minutes until tomatoes start to soften.
- Bake cod: Nestle cod fillets back into the skillet with the vegetables. Spoon the tomato mixture over the cod. Bake in the preheated oven for 10-12 minutes until cod is cooked through and flakes easily with a fork. Garnish with fresh parsley and serve with lemon wedges.
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. Remove the cod from the oven when it reaches 140°F (60°C). It will continue to cook with residual heat.
- Pro tip: For an extra layer of flavor, deglaze the skillet with white wine before adding the tomatoes. Cook until the liquid has mostly evaporated.
- Pro tip: To make this dish even more Mediterranean, serve it with crusty bread to soak up the delicious sauce.
- Pro tip: For a spicy kick, add some chopped chili peppers or a pinch of cayenne pepper to the skillet with the vegetables.
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: You can prepare the vegetables and season the cod up to a day ahead. Store separately in the fridge until ready to cook.
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 a 350°F (180°C) oven for 10-15 minutes until warmed through. Microwave: Reheat in the microwave for 1-2 minutes until warmed through. Be careful not to overcook.
Recipe Notes
- Chef tip: For a one-pan meal, you can cook some pasta in the skillet before adding the cod. Just make sure to cook the pasta al dente before adding the cod to prevent overcooking.
- Best substitution: If you can't find cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: This dish is best served fresh, but you can prepare the vegetables and season the cod up to a day ahead.
- Scaling: This recipe serves 4. To double the recipe, use a larger skillet or divide the ingredients between two skillets.
- Troubleshooting: If your cod fillets are sticking to the skillet, make sure you've patted them dry and used enough oil. If they're still sticking, gently shake the skillet to loosen them before flipping.
Want to level up this recipe?
Instant-Read Meat Thermometer — Ensures perfectly cooked cod every time. → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- Cod fillets
- Cherry tomatoes
- Olives
- Capers
- Garlic
- Red onion
- Lemon
- Parsley
Seasonings
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Lemon zest
- Lemon juice
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Prepare ingredients: Preheat oven to 400°F (200°C). Pat cod fillets dry and season with salt, pepper, and lemon zest. Dice tomatoes, olives, and red onion. Mince garlic and chop parsley.
- Sear cod: Heat olive oil in a large oven-safe skillet over medium-high heat. Sear cod fillets for 2-3 minutes on each side until golden brown. Remove from skillet and set aside.
- Cook vegetables: In the same skillet, add more olive oil if needed. Sauté garlic, red onion, and red pepper flakes for 1 minute. Add tomatoes, olives, capers, lemon juice, and a pinch of salt. Cook for 5-7 minutes until tomatoes start to soften.
- Bake cod: Nestle cod fillets back into the skillet with the vegetables. Spoon the tomato mixture over the cod. Bake in the preheated oven for 10-12 minutes until cod is cooked through and flakes easily with a fork. Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For a one-pan meal, you can cook some pasta in the skillet before adding the cod. Just make sure to cook the pasta al dente before adding the cod to prevent overcooking.
- Best substitution: If you can't find cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: This dish is best served fresh, but you can prepare the vegetables and season the cod up to a day ahead.
- Scaling: This recipe serves 4. To double the recipe, use a larger skillet or divide the ingredients between two skillets.
- Troubleshooting: If your cod fillets are sticking to the skillet, make sure you've patted them dry and used enough oil. If they're still sticking, gently shake the skillet to loosen them before flipping.
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 a 350°F (180°C) oven for 10-15 minutes until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until warmed through. Be careful not to overcook.
- Make ahead: You can prepare the vegetables and season the cod up to a day ahead. Store separately in the fridge until ready to cook.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 12g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 70mg
- 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
You can prepare the vegetables and season the cod up to a day ahead. Store separately in the fridge until ready to cook. However, it's best to bake the cod fresh for the best texture.
The #1 reason this recipe fails is overcooking the cod. To prevent this, use an instant-read thermometer. Remove the cod from the oven when it reaches 140°F (60°C). It will continue to cook with residual heat.
Yes, you can make this dish in the air fryer. Preheat the air fryer to 400°F (200°C). Cook the cod for 8-10 minutes, flipping halfway through, until cooked through and crispy.
This dish pairs well with crusty bread, quinoa, or couscous to soak up the delicious sauce. For a side dish, try a simple green salad or steamed vegetables.
Yes, you can use frozen cod for this recipe. Thaw the cod overnight in the fridge before cooking. Make sure to pat it dry before seasoning and searing to prevent the cod from sticking to the skillet.
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!
