Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a cozy, better-than-takeout dish that’s ready in just 20 minutes. After making this many times, I discovered the trick to perfectly tender cod every time. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Guava White Tea Lemonade and Easy Stuffed Grape Leaves with Lemon Rice and Herbs.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Perfectly tender cod in just 20 minutes
- Vibrant Mediterranean flavors in every bite
- Better than takeout and easy to customize
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
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive oil
- Salt and pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Cod fillets: Any firm white fish will work.
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing. → See on Amazon
- Digital meat thermometer — Ensures perfectly cooked fish every time. → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel, then season both sides with salt, pepper, oregano, garlic powder, and red pepper flakes.
- Sear cod: Heat olive oil in a large oven-safe skillet over medium-high heat. Add cod fillets and sear for 2-3 minutes on each side until golden brown.
- Add tomatoes and olives: Add cherry tomatoes and olives to the skillet, spooning the juices over the cod. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: 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: Overcooking can make the cod dry. To prevent this, use a meat thermometer to check the internal temperature, which should read 145°F (63°C).
- Time-saving tip: Prepare the cod and assemble the skillet while the oven preheats to save time.
- Flavor boost: Add minced garlic or capers for extra flavor.
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: Prepare the skillet up to a day ahead, then bake just before serving.
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. Microwave: Reheat in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp up the skin.
Recipe Notes
- Chef tip: For extra crispy skin, finish the cod under the broiler for 2-3 minutes.
- Best substitution: Use halibut or mahi-mahi instead of cod.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily doubled or tripled for a larger crowd.
- Troubleshooting: If the tomatoes are not breaking down, add a splash of water to the skillet and continue cooking.
Want to level up this recipe?
High-quality olive oil — Makes a big difference in flavor. → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- 4 cod fillets
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive oil
Seasonings
- Salt and pepper
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1/2 tsp red pepper flakes
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel, then season both sides with salt, pepper, oregano, garlic powder, and red pepper flakes.
- Sear cod: Heat olive oil in a large oven-safe skillet over medium-high heat. Add cod fillets and sear for 2-3 minutes on each side until golden brown.
- Add tomatoes and olives: Add cherry tomatoes and olives to the skillet, spooning the juices over the cod. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and serve with lemon wedges.
Notes
- Chef tip: For extra crispy skin, finish the cod under the broiler for 2-3 minutes.
- Best substitution: Use halibut or mahi-mahi instead of cod.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily doubled or tripled for a larger crowd.
- Troubleshooting: If the tomatoes are not breaking down, add a splash of water to the skillet and continue cooking.
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.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, then broil for 2-3 minutes to crisp up the skin.
- Make ahead: Prepare the skillet up to a day ahead, then bake just before serving.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 18g
- Carbs: 10g
- Fiber: 2g
- Sugar: 3g
- Sodium: 500mg
- Cholesterol: 95mg
- Sat. Fat: 2.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives FAQs
Yes, prepare the skillet up to a day ahead, then bake just before serving. See storage notes for more details.
Overcooking can make the cod dry. Use a meat thermometer to check the internal temperature, which should read 145°F (63°C).
Yes, add sliced zucchini or bell peppers to the skillet before baking for extra nutrition and flavor.
Yes, this recipe is naturally gluten-free.
Try it with Refreshing Guava White Tea Lemonade or Easy Stuffed Grape Leaves with Lemon Rice and Herbs for a complete Mediterranean meal.
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!
