Baked Cod with Tomato Olive Relish
White fish like cod provides a clean, mild canvas that benefits tremendously from bold, aromatic toppings. In this dish, halved cherry tomatoes break down softly in the oven heat while chopped kalamata olives lend a rich, briny bite, combining with dried oregano and olive oil to create a vibrant pan relish right over the fillets.
Why this one works
- The bright acidity from the tomatoes balances the rich, briny kalamata olives.
- Oven roasting creates a savory pan relish without needing extra saucepans.
- Mild cod stays moist beneath the warm topping of vegetables and olive oil.
- Comes together quickly with straightforward pantry and produce ingredients.
What you’ll need
- 2 fillets (340g) cod Choose thick, even fillets so the fish cooks uniformly without drying out.
- 1 cup (150g) cherry tomatoes, halved Halving allows the juices to release and mingle with the olive oil as they bake.
- 0.5 cup (75g) kalamata olives, pitted and chopped Coarsely chop so you get distinct savory pieces across every bite.
- 2 tablespoons (30ml) olive oil Split between coating the fish and dressing the tomato-olive mixture.
- 1 teaspoon (5g) dried oregano Crush between your fingers as you add it to release the aromatic oils.
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What to have nearby
- Baking dish
- Small mixing bowl
- Pastry brush or spoon
- Chef's knife and cutting board
Step-by-step instructions
Preparation is minimal and centers on assembling the topping before baking. Brushing the cod directly with olive oil protects the fish while the tomato and olive mixture roasts into a tender blanket on top.
- 1Step 1
Preheat oven to 400F (200C).
- 2Step 2
Place cod fillets in a baking dish and brush with half the olive oil.
- 3Step 3
In a bowl, toss tomatoes, olives, and oregano with remaining oil.
- 4Step 4
Spoon relish over the fish.
- 5Step 5
Bake for 15 minutes until fish flakes easily with a fork.
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A few things worth knowing
- Pat the cod fillets dry with paper towels before brushing with oil to promote clean, even baking.
- Distribute the relish evenly over the fillets, letting any extra scatter into the dish to create flavorful pan juices.
- Check doneness at the 15-minute mark by gently testing the thickest part of the fillet with a fork.
Ways to make it your own
- Garnish with a sprinkle of fresh flat-leaf parsley or torn basil leaves just before serving.
- Serve with fresh lemon wedges on the side for an extra squeeze of bright citrus.
Serving suggestions
This baked cod pairs wonderfully with simple starch bases like steamed long-grain rice, buttery orzo, or fluffy couscous that can catch the seasoned pan juices. A light cucumber salad or roasted asparagus rounds out the plate without competing with the savory olives and sweet baked tomatoes.
Storage & reheating
Transfer any leftover cod and relish to an airtight container and refrigerate promptly. Reheat gently in an oven or covered skillet over low heat just until warmed through, taking care not to overheat the delicate fish.
Nutrition notes
Nutrition is provided as a general estimate for the listed recipe. Brands, exact portions, and ingredient swaps can change the numbers.
Quick recipe answers
How do I know when the cod is completely cooked?+
The fish is ready when the flesh turns opaque and flakes apart easily when gently prodded with the tines of a fork at its thickest point.
Can I use whole cherry tomatoes instead of halving them?+
Halving is recommended because it allows the internal juices to burst out during baking and combine with the olive oil and oregano to form a relish.
A simple approach to weeknight seafood, this recipe lets the natural sweetness of roasted tomatoes and the savory punch of olives do all the heavy lifting.
Baked Cod with Tomato Olive Relish
Tender baked cod fillets topped with a quick Mediterranean-style relish of juicy cherry tomatoes, savory kalamata olives, dried oregano, and olive oil.
Ingredients
- 2 fillets (340g) cod
- 1 cup (150g) cherry tomatoes, halved
- 0.5 cup (75g) kalamata olives, pitted and chopped
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) dried oregano
Instructions
- Preheat oven to 400F (200C).
- Place cod fillets in a baking dish and brush with half the olive oil.
- In a bowl, toss tomatoes, olives, and oregano with remaining oil.
- Spoon relish over the fish.
- Bake for 15 minutes until fish flakes easily with a fork.
Nutrition
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