Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a quick, flavorful dinner that’s better than takeout. After making this many times, I’ve discovered the trick to perfectly cooked cod every time. The fresh, Mediterranean flavors will make your kitchen smell cozy and inviting. Jump to the recipe or keep reading for my best tips, including a natural internal link to my Easy Cajun Sweet Potato Rice Bowl with Black Beans. If you love recipes like this, you’ll also enjoy Easy Cajun Sweet Potato Rice Bowl with Black Beans and Slow Cooker Chicken Enchiladas Recipe for Easy Dinner.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Quick and easy, ready in 20 minutes
- Bursting with fresh Mediterranean flavors
- Healthier than takeout, packed with protein and nutrients
- One-pan, minimal cleanup
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
- 2 cups cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/2 cup red onion
- 4 cloves garlic
- 1 lemon
- 1/4 cup olive oil
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes (optional)
- Fresh parsley
- Optional: Lemon wedges
- Optional: Crumbled feta cheese
- Optional: Chopped fresh parsley
📝 Ingredient Notes
- cod fillets: Substitute with halibut or mahi-mahi if cod is not available.
🛒 Tools & Equipment I Recommend
- Stainless Steel Baking Sheet — Even heat distribution for perfectly baked cod → See on Amazon
- Good Quality Olive Oil — Enhances the Mediterranean flavors in this dish → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare cod: Pat the cod fillets dry with a paper towel, season with salt, pepper, and dried oregano. Place them in a baking dish.
- Prepare vegetables: Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic. Toss them with olive oil, salt, pepper, and red pepper flakes (if using).
- Bake: Spread the vegetable mixture over the cod fillets. Slice the lemon and tuck the slices among the vegetables. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley, lemon wedges, and crumbled feta cheese (if using). Serve hot and enjoy!
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- Common mistake and fix: Avoid overcooking the cod. It can become dry. To prevent this, check the doneness at the 12-minute mark and adjust the baking time accordingly.
- Pro tip: For a one-pan meal, serve the cod with the vegetables and juices over a bed of quinoa or couscous.
- Pro tip: To make this recipe ahead, prepare the cod and vegetables separately, then combine and bake just before serving.
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 vegetables separately up to a day ahead.
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, then broil for 2-3 minutes to crisp up the top.
Recipe Notes
- Chef tip: To make this recipe gluten-free, serve it over a bed of roasted vegetables or cauliflower rice.
- Best substitution: Substitute the cod with salmon or shrimp for a different twist.
- Make-ahead: Prepare the cod and vegetables separately up to a day ahead. Combine and bake just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the cod is not cooking evenly, try flipping the fillets halfway through the baking time.
Want to level up this recipe?
High-Quality Baking Dish — Even heat distribution for perfectly baked cod → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- 4 cod fillets
- 2 cups cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/2 cup red onion
- 4 cloves garlic
- 1 lemon
- 1/4 cup olive oil
Seasonings
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes (optional)
- Fresh parsley
Optional Toppings
- Lemon wedges
- Crumbled feta cheese
- Chopped fresh parsley
Instructions
- Preheat oven: Preheat the oven to 400°F (200°C).
- Prepare cod: Pat the cod fillets dry with a paper towel, season with salt, pepper, and dried oregano. Place them in a baking dish.
- Prepare vegetables: Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic. Toss them with olive oil, salt, pepper, and red pepper flakes (if using).
- Bake: Spread the vegetable mixture over the cod fillets. Slice the lemon and tuck the slices among the vegetables. Bake for 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley, lemon wedges, and crumbled feta cheese (if using). Serve hot and enjoy!
Notes
- Chef tip: To make this recipe gluten-free, serve it over a bed of roasted vegetables or cauliflower rice.
- Best substitution: Substitute the cod with salmon or shrimp for a different twist.
- Make-ahead: Prepare the cod and vegetables separately up to a day ahead. Combine and bake just before serving.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If the cod is not cooking evenly, try flipping the fillets halfway through the baking time.
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, then broil for 2-3 minutes to crisp up the top.
- Make ahead: You can prepare the cod and vegetables separately up to a day ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 35g
- Fat: 14g
- Carbs: 12g
- Fiber: 2g
- Sugar: 4g
- Sodium: 600mg
- Cholesterol: 75mg
- 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 vegetables separately up to a day ahead. Combine and bake just before serving.
Overcooking is the most common reason for dry cod. To prevent this, check the doneness at the 12-minute mark and adjust the baking time accordingly.
Yes, you can freeze cooked cod for up to 2 months. Thaw overnight in the fridge before reheating.
Yes, you can cook the cod in the air fryer at 400°F (200°C) for 10-12 minutes. The vegetables can be cooked separately in the oven.
Halibut or mahi-mahi are great substitutes for cod in this recipe.
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!
