Spoon Simple
Baked Cod with Cherry Tomatoes and Olives
Flaky baked cod infused with Mediterranean flavors of olives, lemon, and herbs, nestled amongst sweet cherry tomatoes. A light, healthy, and impressive dinner with minimal effort.
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Baked Cod
- 4 (6-ounce) cod fillets, skinless
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp olive oil
- 1 lemon, thinly sliced
- 2 cloves garlic, thinly sliced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Step 2 — Optional Serving Suggestion
- Cooked couscous or quinoa
Instructions
- 1
Preheat and Prepare
Preheat oven to 400°F (200°C). Line a baking dish or large oven-safe skillet with parchment paper (optional, for easier cleanup).
- 2
Combine Vegetables and Flavorings
In a bowl, combine the halved cherry tomatoes, halved Kalamata olives, olive oil, sliced garlic, oregano, thyme, salt, and pepper. Toss gently to coat.
- 3
Arrange in Baking Dish
Spread the tomato and olive mixture evenly in the bottom of the prepared baking dish. Place the cod fillets on top of the mixture. Arrange the lemon slices over and around the cod fillets.
- 4
Bake
Bake for 15-25 minutes, depending on the thickness of the cod, or until the fish is opaque and flakes easily with a fork, and the tomatoes have softened and burst.
- 5
Garnish and Serve
Garnish with fresh chopped parsley. Serve the baked cod immediately, spooning the tomato-olive mixture over the top. Serve optionally with cooked couscous or quinoa.
Nutrition per serving: 450 cal · 35g protein · 20g carbs · 25g fat · 5g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
