Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a quick, flavorful dinner that’s ready in just 20 minutes. After making this many times, I’ve discovered the secret to keeping your cod moist and tender. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Aloo Keema Recipe with Ground Meat and Potatoes and Burnt Honey Pie with Flaky Oat Crust Recipe.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Quick and easy weeknight dinner
- Packed with Mediterranean flavors
- Moist and tender cod every time
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
- garlic
- lemon
- olive oil
- red pepper flakes
- oregano
- salt
- pepper
- Optional: fresh parsley
- Optional: lemon wedges
📝 Ingredient Notes
- cod fillets: You can also use halibut or mahi-mahi.
- olives: Use your favorite variety, such as Kalamata or Cerignola.
🛒 Tools & Equipment I Recommend
- Stainless Steel Skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital Meat Thermometer — Prevent overcooking and ensure cod is cooked to 145°F. → 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 and season both sides with salt, pepper, and red pepper flakes.
- Sear cod: Heat olive oil in an 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: Scatter tomatoes and olives around the cod in the skillet. Drizzle with olive oil and sprinkle with oregano.
- Bake: 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: Don't overcook the cod. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). Use a digital meat thermometer to prevent overcooking.
- Pro tip: For a one-pan meal, add some spinach or kale to the skillet before baking. The greens will wilt and cook perfectly with the cod.
- Pro tip: Make this dish even more Mediterranean-inspired by serving it with some crusty bread to soak up the delicious juices.
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 cod and tomatoes up to a day ahead. Store in separate airtight containers in the fridge until ready to bake.
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 or until heated through. Microwave: Reheat in the microwave for 1-2 minutes or until heated through. Be careful not to overcook.
Recipe Notes
- Chef tip: For a spicy kick, add some sliced jalapeños to the skillet with the tomatoes and olives.
- Best substitution: If you can't find fresh cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily scalable. Simply adjust the number of cod fillets and tomatoes to feed your crowd.
- Troubleshooting: If your cod is dry, you've likely overcooked it. To prevent this, use a digital meat thermometer and cook the cod to an internal temperature of 145°F (63°C).
Want to level up this recipe?
High-quality Olive Oil — Enhances the Mediterranean flavors in this dish. → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- cod fillets
- cherry tomatoes
- olives
- garlic
- lemon
Seasonings
- olive oil
- red pepper flakes
- oregano
- salt
- pepper
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 and season both sides with salt, pepper, and red pepper flakes.
- Sear cod: Heat olive oil in an 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: Scatter tomatoes and olives around the cod in the skillet. Drizzle with olive oil and sprinkle with oregano.
- Bake: 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 a spicy kick, add some sliced jalapeños to the skillet with the tomatoes and olives.
- Best substitution: If you can't find fresh cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: See storage notes for make-ahead tips.
- Scaling: This recipe is easily scalable. Simply adjust the number of cod fillets and tomatoes to feed your crowd.
- Troubleshooting: If your cod is dry, you've likely overcooked it. To prevent this, use a digital meat thermometer and cook the cod to an internal temperature of 145°F (63°C).
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 or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until heated through. Be careful not to overcook.
- Make ahead: You can prepare the cod and tomatoes up to a day ahead. Store in separate airtight containers in the fridge until ready to bake.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 12g
- Carbs: 8g
- Fiber: 2g
- Sugar: 2g
- 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
Yes, you can prepare the cod and tomatoes up to a day ahead. Store in separate airtight containers in the fridge until ready to bake.
You've likely overcooked the cod. To prevent this, use a digital meat thermometer and cook the cod to an internal temperature of 145°F (63°C).
Yes, you can use frozen cod. Thaw it overnight in the fridge before cooking. Make sure it's completely thawed before seasoning and searing.
This dish pairs well with crusty bread, a side salad, or some steamed vegetables. For a complete Mediterranean meal, try serving it with some tzatziki sauce.
Yes, you can make this recipe in the air fryer. Preheat your air fryer to 400°F (200°C), sear the cod in a bit of olive oil, then add the tomatoes and olives. Cook for 10-12 minutes or until the cod is cooked through.
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!
