Mediterranean Baked Cod with Lemon, Tomatoes & Olives!

Mediterranean Baked Cod with Lemon, Tomatoes & Olives

🍽️ Description

A light, flavorful Mediterranean-style baked cod dish with cherry tomatoes, Kalamata olives, garlic, herbs, and lemon. It’s healthy, elegant, and easy enough for a weeknight but impressive for guests.

🧾 Ingredients (Serves 3–4)

Fish

• 3–4 cod fillets (5–6 oz each, fresh or thawed)

• Salt, to taste

• Black pepper, to taste

Vegetables & Add-ins

• 1½–2 cups cherry tomatoes (red & yellow)

• ½ cup Kalamata olives, pitted

• 3–4 cloves garlic, minced

Herbs & Seasoning

• 1½ tsp dried oregano

• 1 tsp dried thyme

• ½ tsp red pepper flakes (optional)

• 2 tbsp fresh parsley, chopped

• Fresh dill or thyme sprigs (optional, for garnish)

Liquids & Fats

• ¼ cup extra-virgin olive oil

• Zest of 1 lemon

• 1 lemon, sliced into rounds

• Juice of ½ lemon

👨‍🍳 Instructions

1. Preheat Oven

   • Preheat to 400°F (200°C).

2. Prepare Baking Dish

   • Lightly grease a large baking dish with olive oil.

   • Scatter cherry tomatoes, olives, and garlic evenly in the dish.

3. Season the Cod

   • Pat cod fillets dry.

   • Season both sides with salt and black pepper.

   • Place fillets on top of the tomato mixture.

4. Add Flavor

   • Sprinkle oregano, thyme, red pepper flakes, and lemon zest over the fish.

   • Place lemon slices on top of each fillet.

   • Drizzle everything generously with olive oil and lemon juice.

5. Bake

   • Bake uncovered for 15–20 minutes, depending on thickness.

   • Fish is done when it flakes easily and reaches 145°F (63°C) internally.

6. Finish & Serve

   • Garnish with fresh parsley and dill.

   • Spoon the warm tomato-olive oil sauce over the fish before serving.

🍴 Serving Suggestions

• Crusty bread or garlic bread

• Roasted potatoes or rice pilaf

• Couscous or quinoa

• Simple green salad or steamed asparagus

❓ Q & A

Q: Can I use a different fish?

A: Yes! Halibut, haddock, sea bass, or tilapia work well. Adjust cooking time for thickness.

Q: Can I make this ahead of time?

A: You can prep everything up to 6 hours ahead and refrigerate. Bake just before serving for best texture.

Q: Can I cook this in a pan instead of the oven?

A: Yes. Sear cod in olive oil (3–4 min per side), remove, sauté tomatoes and olives, then return fish and simmer covered for 5–7 minutes.

Q: Is this dish healthy?

A: Very. It’s high in protein, omega-3s, and antioxidants, and naturally gluten-free and low-carb.

Q: Can I make it dairy-free?

A: It already is! No butter or cheese required.

Q: What if I don’t like olives?

A: Replace olives with capers, artichoke hearts, or sliced zucchini.

Q: How do I store leftovers?

A: Store in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out.