Easy Mediterranean Baked Cod with Tomatoes and Olives
Mediterranean Baked Cod is a quick, healthy dinner that’s perfect for busy weeknights. After making this many times, I’ve discovered the secret to perfectly crispy cod every time. The combination of fresh tomatoes, olives, and herbs creates a cozy, flavorful dish that’s better than takeout. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Gnocchi Broccoli Bake with Creamy Cheese Sauce and Easy Lemon Butter Salmon with Crispy Potatoes and Broccoli.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Easy to make with simple ingredients
- Crispy cod with a tender, flaky interior
- Bursting with fresh Mediterranean flavors
- Healthy and low in calories
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
- fresh herbs
- olive oil
- salt
- pepper
- red pepper flakes
- Optional: lemon wedges
- Optional: fresh parsley
📝 Ingredient Notes
- cod fillets: Use fresh or frozen fillets. Thaw frozen fillets before using.
🛒 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
- Prepare the cod: Pat cod fillets dry and season 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.
- Add tomatoes and olives: Add cherry tomatoes, olives, and minced garlic to the skillet. Cook for 1-2 minutes until tomatoes start to soften.
- Bake the cod: Transfer the skillet to a preheated 400°F (200°C) oven and bake for 10-12 minutes until cod is cooked through and tomatoes are bursting.
- Garnish and serve: Garnish with fresh herbs and serve with lemon wedges.
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. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
- Time-saving tip: Prepare the ingredients ahead of time. The cooking process is quick, so having everything ready goes a long way.
- Flavor boost: Add a pinch of saffron to the tomatoes for an extra layer of flavor.
- Presentation tip: Serve the cod on a platter with the tomatoes and olives spooned over the top for a beautiful presentation.
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 ingredients ahead of time. The cooking process is quick, so having everything ready goes a long way.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives
Freeze cooked cod for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes until heated through. Microwave: Reheat in the microwave for 1-2 minutes until heated through. Be careful not to overheat.
Recipe Notes
- Chef tip: Use a cast-iron skillet for even heat distribution and a beautiful sear on the cod.
- Best substitution: Substitute cod with halibut or mahi-mahi for a similar cooking experience.
- Make-ahead: Prepare the ingredients ahead of time. The cooking process is quick, so having everything ready goes a long way.
- Scaling: This recipe serves 4. Double the ingredients for a larger crowd.
- Troubleshooting: If the cod is sticking to the skillet, it's not hot enough. Heat the skillet over medium-high heat before adding the cod.
Want to level up this recipe?
High-Quality Meat Thermometer — Ensures perfectly cooked, moist 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
- fresh herbs
Seasonings
- olive oil
- salt
- pepper
- red pepper flakes
Optional Toppings
- lemon wedges
- fresh parsley
Instructions
- Prepare the cod: Pat cod fillets dry and season 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.
- Add tomatoes and olives: Add cherry tomatoes, olives, and minced garlic to the skillet. Cook for 1-2 minutes until tomatoes start to soften.
- Bake the cod: Transfer the skillet to a preheated 400°F (200°C) oven and bake for 10-12 minutes until cod is cooked through and tomatoes are bursting.
- Garnish and serve: Garnish with fresh herbs and serve with lemon wedges.
Notes
- Chef tip: Use a cast-iron skillet for even heat distribution and a beautiful sear on the cod.
- Best substitution: Substitute cod with halibut or mahi-mahi for a similar cooking experience.
- Make-ahead: Prepare the ingredients ahead of time. The cooking process is quick, so having everything ready goes a long way.
- Scaling: This recipe serves 4. Double the ingredients for a larger crowd.
- Troubleshooting: If the cod is sticking to the skillet, it's not hot enough. Heat the skillet over medium-high heat before adding the cod.
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 in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes until heated through. Be careful not to overheat.
- Make ahead: Prepare the ingredients ahead of time. The cooking process is quick, so having everything ready goes a long way.
Nutrition Per Serving
- Calories: 270
- Protein: 30g
- Fat: 12g
- Carbs: 10g
- Fiber: 2g
- Sugar: 3g
- 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, prepare the ingredients ahead of time. The cooking process is quick, so having everything ready goes a long way.
Overcooking is the most common reason for dry cod. Use a meat thermometer to check for an internal temperature of 145°F (63°C).
Yes, cook the cod at 400°F (200°C) for 8-10 minutes until cooked through. Add the tomatoes and olives for the last 2-3 minutes of cooking.
Reheat in the oven at 350°F (180°C) for 10-15 minutes until heated through. Be careful not to overheat.
Yes, use a 14.5-ounce can of diced tomatoes. Drain excess liquid before adding to the skillet.
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!
