Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a quick and delicious weeknight dinner. After making this many times, I’ve discovered the trick to perfectly crispy cod every time. You’ll love the fresh, cozy flavors that remind you of a Mediterranean holiday. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Tomato and Cottage Cheese Toast Recipe for Quick Meals and Easy No-Bake Mango Coconut Rice Pudding Recipe.
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
- Better than takeout and healthier too
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
- Kalamata olives
- Garlic
- Red onion
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Fresh parsley
- Optional: Lemon wedges
- Optional: Feta cheese
📝 Ingredient Notes
- Cod fillets: About 1 lb (450g) or 4 fillets
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfectly crispy cod → See on Amazon
- Olive oil dispenser — Easy drizzling for precise measurements → 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. Heat olive oil in an oven-safe skillet over medium-high heat. Add cod fillets and cook for 2-3 minutes on each side until golden brown. Remove from heat.
- Prepare tomato mixture: In a bowl, combine cherry tomatoes, sliced garlic, sliced red onion, olive oil, salt, and pepper. Spread the mixture evenly in the skillet around the cod fillets.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and the tomatoes are softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges and feta cheese if desired.
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- Common mistake and fix: Don't overcook the cod. It can become dry. To prevent this, use an instant-read thermometer and remove the cod from the oven when it reaches 140°F (60°C). It will continue to cook with residual heat.
- Pro tip: For extra flavor, add a pinch of dried oregano to the tomato mixture.
- Pro tip: To make this dish even quicker, use pre-sliced garlic and onions from the grocery store.
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 tomato mixture up to a day ahead. Store in the fridge and add to the skillet just before baking.
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. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through.
Recipe Notes
- Chef tip: For a spicy kick, add some sliced jalapeño to the tomato mixture.
- Best substitution: If you can't find cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: You can prepare the cod fillets up to a day ahead. Season and store in the fridge until ready to cook.
- Scaling: This recipe is easy to double or triple. Just make sure the skillet is large enough to fit all the fillets in a single layer.
- Troubleshooting: If your cod fillets are sticking to the skillet, they're not ready to flip. Give them another minute or two to develop a golden crust.
Want to level up this recipe?
Instant-read 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
- Kalamata olives
- Garlic
- Red onion
Seasonings
- Olive oil
- Salt
- Pepper
- Red pepper flakes
- Fresh parsley
Optional Toppings
- Lemon wedges
- Feta cheese
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. Heat olive oil in an oven-safe skillet over medium-high heat. Add cod fillets and cook for 2-3 minutes on each side until golden brown. Remove from heat.
- Prepare tomato mixture: In a bowl, combine cherry tomatoes, sliced garlic, sliced red onion, olive oil, salt, and pepper. Spread the mixture evenly in the skillet around the cod fillets.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and the tomatoes are softened.
- Serve: Garnish with fresh parsley and serve with lemon wedges and feta cheese if desired.
Notes
- Chef tip: For a spicy kick, add some sliced jalapeño to the tomato mixture.
- Best substitution: If you can't find cod, halibut or mahi-mahi make excellent substitutes.
- Make-ahead: You can prepare the cod fillets up to a day ahead. Season and store in the fridge until ready to cook.
- Scaling: This recipe is easy to double or triple. Just make sure the skillet is large enough to fit all the fillets in a single layer.
- Troubleshooting: If your cod fillets are sticking to the skillet, they're not ready to flip. Give them another minute or two to develop a golden crust.
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.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through.
- Make ahead: Prepare the tomato mixture up to a day ahead. Store in the fridge and add to the skillet just before baking.
Nutrition Per Serving
- Calories: 280
- Protein: 28g
- 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
Yes, you can prepare the tomato mixture up to a day ahead. Store in the fridge and add to the skillet just before baking. You can also prepare the cod fillets up to a day ahead. Season and store in the fridge until ready to cook.
Overcooking is the most common reason for dry cod. To prevent this, use an instant-read thermometer and remove the cod from the oven when it reaches 140°F (60°C). It will continue to cook with residual heat.
Yes, you can cook the cod fillets in the air fryer at 400°F (200°C) for 8-10 minutes, or until cooked through. However, the tomatoes and olives are best cooked in the oven.
This dish pairs well with crusty bread, quinoa, or a simple green salad. For a cozy winter meal, try serving it with some creamy mashed potatoes.
Yes, you can use frozen cod. Thaw it overnight in the fridge before cooking. Make sure to pat it dry with a paper towel before seasoning and cooking.
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!
