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Mediterranean baked cod garnished with olives and herbs

Mediterranean Baked Cod with Olives

This Mediterranean Baked Cod with Olives combines flaky cod, briny olives, sweet cherry tomatoes, and fresh herbs, all baked together for a simple yet satisfying dish that tastes like sunshine.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces Cod Fillets, skinless and boneless About 6 ounces each.
  • 1 cup Kalamata Olives, pitted and halved Provides a briny flavor.
  • 1 pint Cherry Tomatoes, halved Adds sweetness and acidity.
  • 1 medium Red Onion, thinly sliced Contributes mild pungency.
  • 4 cloves Garlic, minced Infuses the dish with aroma.
  • 2 tablespoons Capers, drained Adds tangy flavor.
  • ¼ cup Olive Oil, extra virgin For drizzling and baking.
  • 2 teaspoons Dried Oregano A quintessential Mediterranean herb.
  • 1 piece Fresh Lemon, zested and juiced Adds brightness.
  • to taste Salt Enhances flavor.
  • to taste Black Pepper, freshly ground Adds depth of flavor.
  • ¼ cup Fresh Parsley, chopped For garnish.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C). Lightly grease a 9×13 inch baking dish.
  2. Thinly slice the red onion and halve the cherry tomatoes. Mince the garlic cloves. Pit and halve the Kalamata olives. Drain the capers.
  3. In the baking dish, spread the sliced red onion. Scatter the halved cherry tomatoes and Kalamata olives on top.
  4. Distribute the minced garlic and drained capers evenly over the vegetables.
  5. Drizzle about 2 tablespoons of olive oil over the vegetables and sprinkle with dried oregano, salt, and pepper. Toss gently.
  6. Pat the cod fillets dry and season generously with salt and pepper.
  7. Place the seasoned cod fillets on top of the vegetables, ensuring space between each fillet.
  8. Drizzle the remaining olive oil over the cod and sprinkle the lemon zest on top.
Cooking
  1. Place the baking dish in the preheated oven. Bake for 15-20 minutes, or until the cod is cooked through and flakes easily.
  2. Once cooked, remove the baking dish from the oven and squeeze the juice of half a lemon over the cod and vegetables.
  3. Garnish with chopped parsley and serve immediately.

Notes

Use the freshest cod available for best results. Kalamata olives add a smoky-tang; consider milder green olives if preferred. Leftovers can be stored in an airtight container for 2-3 days.