Easy Mediterranean Baked Cod with Tomatoes and Olives
Crispy Mediterranean Baked Cod with Tomatoes and Olives is my go-to for a quick, flavorful dinner. After making this many times, I’ve discovered the secret to perfectly crispy cod every time. The fresh herbs and bright flavors will make your kitchen feel like a cozy Mediterranean bistro. Try it with my Easy Spicy Honey Soy Sauce for dinner. If you love recipes like this, you’ll also enjoy Easy Spicy Honey Soy Sauce Recipe for Dinner and Creamy Jalapeno Popper Corn Casserole Recipe.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Crispy cod fillets with a golden crust
- Juicy tomatoes and olives in a flavorful sauce
- Ready in just 20 minutes, better than takeout
- Easy cleanup with one pan
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 lemon, sliced
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
- Optional: Fresh parsley, chopped
- Optional: Lemon wedges
- Optional: Feta cheese, crumbled
đź“ť Ingredient Notes
- cod fillets: Substitute with halibut or mahi-mahi if cod is not available.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing. → See on Amazon
- Digital meat thermometer — Ensures cod is cooked to a safe temperature. → 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 cod fillets dry with a paper towel and season both sides with salt, pepper, oregano, and thyme. 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. Transfer skillet to the preheated oven and bake for 8-10 minutes or until cod is cooked through and flakes easily with a fork.
- Cook the tomatoes and olives: While the cod is baking, heat a separate skillet over medium heat. Add olive oil, garlic, and red pepper flakes. Cook for 1 minute until fragrant. Add cherry tomatoes and olives, and cook for 5-7 minutes until tomatoes begin to burst and release their juices. Season with salt and pepper.
- Assemble and serve: Remove the skillet from the oven. Top each cod fillet with a spoonful of the tomato and olive mixture. Garnish with fresh parsley and lemon wedges. Serve with crusty bread to soak up the sauce.
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- Common mistake and fix: Overcooking the cod can make it dry. To prevent this, use a digital meat thermometer to ensure the cod reaches an internal temperature of 145°F (63°C).
- Pro tip: For extra flavor, deglaze the skillet with a splash of white wine after removing the cod. Scrape up any browned bits and let the wine reduce before adding the tomatoes and olives.
- Pro tip: To make this dish even more Mediterranean, add some capers and a pinch of red pepper flakes to the tomato and olive mixture.
- Pro tip: For a one-pan meal, you can cook the tomatoes and olives directly in the same skillet used for the cod. Simply transfer the cod to a plate after searing, then add the tomatoes and olives to the skillet and cook as directed.
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 and olive mixture can be made ahead of time and reheated in the skillet before serving.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives
Freeze cooked cod fillets 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 overheat and make the cod rubbery.
Recipe Notes
- Chef tip: For a spicy twist, add some sliced jalapeños to the skillet with the garlic.
- Best substitution: If you can't find fresh cod, frozen cod fillets can be used. Thaw them overnight in the fridge before cooking.
- Make-ahead: The tomato and olive mixture can be made ahead of time and reheated in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cod fillets are sticking to the skillet, they may not be dry enough. Pat them dry with a paper towel and try again.
Want to level up this recipe?
Stainless steel fish spatula — Gently lifts cod fillets without breaking them apart. → 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 lemon, sliced
- 4 cloves garlic, minced
Seasonings
- 1 tsp dried oregano
- 1 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp olive oil
Optional Toppings
- Fresh parsley, chopped
- Lemon wedges
- Feta cheese, crumbled
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C).
- Prepare the cod: Pat cod fillets dry with a paper towel and season both sides with salt, pepper, oregano, and thyme. 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. Transfer skillet to the preheated oven and bake for 8-10 minutes or until cod is cooked through and flakes easily with a fork.
- Cook the tomatoes and olives: While the cod is baking, heat a separate skillet over medium heat. Add olive oil, garlic, and red pepper flakes. Cook for 1 minute until fragrant. Add cherry tomatoes and olives, and cook for 5-7 minutes until tomatoes begin to burst and release their juices. Season with salt and pepper.
- Assemble and serve: Remove the skillet from the oven. Top each cod fillet with a spoonful of the tomato and olive mixture. Garnish with fresh parsley and lemon wedges. Serve with crusty bread to soak up the sauce.
Notes
- Chef tip: For a spicy twist, add some sliced jalapeños to the skillet with the garlic.
- Best substitution: If you can't find fresh cod, frozen cod fillets can be used. Thaw them overnight in the fridge before cooking.
- Make-ahead: The tomato and olive mixture can be made ahead of time and reheated in the skillet before serving.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cod fillets are sticking to the skillet, they may not be dry enough. Pat them dry with a paper towel and try again.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked cod fillets 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 overheat and make the cod rubbery.
- Make ahead: The tomato and olive mixture can be made ahead of time and reheated in the skillet before serving.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 10g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 1.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives FAQs
While you can make the tomato and olive mixture ahead of time, it's best to cook the cod right before serving to prevent it from drying out.
Overcooking is the most common reason for dry cod. Use a digital meat thermometer to ensure the cod reaches an internal temperature of 145°F (63°C).
Yes, you can cook the cod in the air fryer at 400°F (200°C) for 8-10 minutes or until cooked through. However, the tomatoes and olives should still be cooked on the stovetop as directed.
Halibut or mahi-mahi can be used as a substitute for cod in this recipe. They have a similar texture and flavor profile.
Yes, this dish is perfect for a cozy winter dinner. The warm, comforting flavors of the tomatoes, olives, and herbs will make your kitchen feel like a cozy Mediterranean bistro.
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!
