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Mediterranean baked cod with kalamata olives, cherry tomatoes, and garlic in a white baking dish

Mediterranean Baked Cod

Flaky cod fillets baked with cherry tomatoes, kalamata olives, garlic, and oregano. A healthy, colorful dinner ready in 30 minutes with one baking dish.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American, Mediterranean
Calories: 228
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cod fillets about 5 oz each, patted dry
  • 0.5 lemon juiced
  • 0.5 tsp sweet paprika
  • salt and pepper to taste
  • 1 cup cherry tomatoes halved
  • 0.33 cup pitted kalamata olives coarsely chopped
  • 0.33 cup pitted green olives such as Castelvetrano coarsely chopped
  • 0.33 cup red onion diced
  • 2 tbsp extra virgin olive oil
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • fresh parsley chopped, for serving

Equipment

  • 9x13-inch baking dish
  • Medium mixing bowl
  • Instant-read thermometer
  • Paper Towels (for patting fish dry)

Method
 

  1. Preheat oven to 400 degrees F.
  2. Pat cod fillets completely dry with paper towels and place them in a 9x13-inch baking dish. Squeeze the juice of half a lemon over the fish. Sprinkle on the sweet paprika and season generously with salt and pepper.
  3. In a medium mixing bowl, combine the cherry tomatoes, kalamata olives, green olives, red onion, olive oil, minced garlic, and dried oregano. Stir gently to combine. Spoon this mixture evenly on top of and around the cod fillets.
  4. Bake for 15 to 20 minutes, until the cod flakes easily with a fork and registers 145 degrees F at the center on an instant-read thermometer. Start checking at 15 minutes to avoid overcooking.
  5. Remove from oven and scatter fresh chopped parsley over the top. Serve warm directly from the baking dish.

Notes

Pat the cod very dry before seasoning for the best texture and flavor adhesion. Leftovers keep for up to 2 days refrigerated. Reheat at 275 degrees F covered with foil for about 10 minutes. Tilapia and halibut work as substitutes -- thinner fillets cook faster so check at 12 minutes.