Easy Mediterranean Baked Cod with Tomatoes and Olives
Easy Mediterranean Baked Cod with Tomatoes and Olives is a 20-minute restaurant version you can make at home. After making this many times, I’ve discovered the trick to perfectly crispy cod every time. The golden, flaky cod is nestled in a cozy, fragrant tomato and olive sauce that’s irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Creamy Tuscan Chicken with Spinach and Easy Cheesy Baked Halibut.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Perfectly crispy cod in just 20 minutes
- Cozy, fragrant tomato and olive sauce
- Better than takeout and so easy
- One pan, one dish, one delicious dinner
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.
- 2 cod fillets
- 1 can diced tomatoes
- 1/2 cup pitted olives
- 1 small onion
- 2 cloves garlic
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes (optional)
- Optional: Fresh parsley
- Optional: Lemon wedges
đź“ť Ingredient Notes
- cod fillets: Any firm white fish will work.
đź›’ Tools & Equipment I Recommend
- Stainless Steel Baking Sheet — Even heat distribution for perfectly crispy 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: Preheat your oven to 400°F (200°C).
- Prepare: Pat cod fillets dry with a paper towel and season both sides with salt, black pepper, and dried oregano. 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. Remove cod from skillet and set aside.
- Sauté: In the same skillet, add diced onion and cook until softened. Add minced garlic and cook for another minute. Stir in diced tomatoes, pitted olives, and red pepper flakes (if using). Simmer for 5 minutes.
- Bake: Nestle the cod fillets back into the skillet among the tomato and olive mixture. Spoon the sauce over the cod. Place the skillet in 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. Enjoy your Easy Mediterranean Baked Cod with Tomatoes and Olives!
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 and crumbly. The best way to check if it's done is to insert a fork into the thickest part at an angle and twist gently. If the fish flakes easily, it's done.
- Pro tip: For extra crispy cod, start it in a cold pan. This helps to create a barrier between the fish and the pan, preventing it from sticking and promoting crispiness.
- Pro tip: Make sure your pan is oven-safe. This allows you to start the cooking process on the stove and finish it in the oven, which helps to develop flavors and ensures even cooking.
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 tomato and olive mixture up to 2 days ahead. Store in the fridge and reheat on the stove before adding the cod and 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 a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Be careful, as the sauce may splatter.
Recipe Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the sauce.
- Best substitution: If you can't find cod, any firm white fish like halibut or mahi-mahi will work.
- Make-ahead: You can prepare the tomato and olive mixture up to 2 days ahead. Store in the fridge and reheat on the stove before adding the cod and baking.
- Scaling: This recipe is easily scalable. Just adjust the quantities of the ingredients accordingly.
- Troubleshooting: If your cod is sticking to the pan, it's likely because the pan wasn't hot enough or the fish wasn't dry enough. Make sure your pan is hot and your fish is patted dry before adding it to the pan.
Want to level up this recipe?
Oven-Safe Skillet — Starts the cooking process on the stove and finishes it in the oven for even heat distribution and better flavor development. → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- 2 cod fillets
- 1 can diced tomatoes
- 1/2 cup pitted olives
- 1 small onion
- 2 cloves garlic
Seasonings
- Salt
- Black pepper
- Dried oregano
- Red pepper flakes (optional)
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare: Pat cod fillets dry with a paper towel and season both sides with salt, black pepper, and dried oregano. 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. Remove cod from skillet and set aside.
- Sauté: In the same skillet, add diced onion and cook until softened. Add minced garlic and cook for another minute. Stir in diced tomatoes, pitted olives, and red pepper flakes (if using). Simmer for 5 minutes.
- Bake: Nestle the cod fillets back into the skillet among the tomato and olive mixture. Spoon the sauce over the cod. Place the skillet in 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. Enjoy your Easy Mediterranean Baked Cod with Tomatoes and Olives!
Notes
- Chef tip: For a spicy kick, add some red pepper flakes to the sauce.
- Best substitution: If you can't find cod, any firm white fish like halibut or mahi-mahi will work.
- Make-ahead: You can prepare the tomato and olive mixture up to 2 days ahead. Store in the fridge and reheat on the stove before adding the cod and baking.
- Scaling: This recipe is easily scalable. Just adjust the quantities of the ingredients accordingly.
- Troubleshooting: If your cod is sticking to the pan, it's likely because the pan wasn't hot enough or the fish wasn't dry enough. Make sure your pan is hot and your fish is patted dry before adding it to the pan.
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 a preheated 350°F (175°C) oven for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Be careful, as the sauce may splatter.
- Make ahead: You can prepare the tomato and olive mixture up to 2 days ahead. Store in the fridge and reheat on the stove before adding the cod and baking.
Nutrition Per Serving
- Calories: 350
- Protein: 35g
- Fat: 12g
- Carbs: 15g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- 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 and olive mixture up to 2 days ahead. Store in the fridge and reheat on the stove before adding the cod and baking.
Overcooking is the most common reason for dry cod. The best way to check if it's done is to insert a fork into the thickest part at an angle and twist gently. If the fish flakes easily, it's done.
Yes, you can use frozen cod. Just make sure it's thawed completely before cooking. You may need to adjust the cooking time slightly.
This dish pairs well with crusty bread, quinoa, or a simple green salad. For a cozy, hearty meal, try serving it with some creamy mashed potatoes.
While you can cook the cod in the air fryer, the tomato and olive sauce is best cooked on the stove. You can cook the cod in the air fryer at 400°F (200°C) for 10-12 minutes, then finish it in the oven with the sauce.
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!
