20-Minute Dinners
Baked Cod Fillet with Tomatoes and Olives
This light and aromatic Mediterranean-style dish brings out the best in delicate white fish. Sweet cherry tomatoes burst in the oven, releasing their juices to create a rich, natural sauce with olive oil, while black olives contribute a savory, briny accent. Fresh garlic infuses the cod with subtle warmth, keeping it moist and tender inside. Cooked entirely in one baking dish in under twenty minutes, it represents the perfect balance of freshness and culinary sophistication.
Dishday
Recipe overview
- Total time
- 20 min
- Prep
- 5 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Medium
- Cuisine
- 20-Minute Dinners
Nutrition
per serving
- Calories
- 290 kcal
- Protein
- 24 g
- Fat
- 15 g
- Carbs
- 8 g
- Fiber
- 2 g
Step by step
Method
- 01
Preheat your oven to 200°C
Preheat your oven to 200°C. Rinse the cod fillets under cold water and pat them completely dry with paper towels to remove excess surface moisture.
- 02
Cut the dried cod fillets into equal portion-sized pieces, ab…
Cut the dried cod fillets into equal portion-sized pieces, about 4-5 cm wide, to ensure they bake evenly in the dish.
- 03
Wash the cherry tomatoes and slice them in half to help them…
Wash the cherry tomatoes and slice them in half to help them release their juices. Peel the garlic and slice it into thin laminas for a subtle distribution of aroma.
- 04
Grease a baking dish with a splash of olive oil, arrange the…
Grease a baking dish with a splash of olive oil, arrange the fish pieces in the center, and season them on both sides with salt and dried oregano.
- 05
Scatter the tomato halves, pitted olives, and garlic slices a…
Scatter the tomato halves, pitted olives, and garlic slices around and on top of the cod. Drizzle all the ingredients evenly with the remaining olive oil.
- 06
Place the dish in the oven and bake for 15 minutes
Place the dish in the oven and bake for 15 minutes. The cod is ready when its flesh loses transparency, turns opaque white, and flakes easily with a fork.
Dishday
Useful advice
Cooking tip
Use pitted olives to make the dish as convenient and safe as possible, especially if you are serving it to children.
How to serve
Serve the cod piping hot, generously spooning the savory tomato and olive juices from the bottom of the dish over the fish. Garnish with fresh basil leaves.
How to store
Baked fish is best enjoyed immediately. If necessary, store leftovers in an airtight container in the fridge for up to 24 hours and reheat gently.
Note
Haddock, hake, or pollock can be easily used as a substitute for cod in this versatile recipe.
