Baked Cod Tomato Olive Salsa

There's something about a Mediterranean kitchen in summer that makes you want to cook fish. I was visiting my cousin near the coast, and she pulled out the most beautiful cod fillets from her fishmonger's stall, still cold and pristine. She mentioned her trick was never to overthink it—just let good ingredients do the talking. That afternoon, we made this dish almost without thinking, tossing together what we had on hand, and it became the kind of meal that stays with you.

I made this for my partner one rainy evening when we were both tired, and I wanted something that felt special without spending hours in the kitchen. The smell of the fish baking mixed with lemon and oregano filled our small apartment, and suddenly the whole mood shifted. By the time we sat down with those tender flakes and that briny, herbaceous salsa, it felt like we'd taken a tiny vacation together.

Ingredients

• Cod fillets: Look for thick, uniform pieces about the same size so they cook evenly; thinner fillets dry out faster than you'd expect.
• Extra-virgin olive oil: This is where quality matters—use one you actually like tasting, because it's the backbone of both the fish and the salsa.
• Cherry tomatoes: Quartering them by hand instead of halving lets them release their juice into the salsa without falling apart into pulp.
• Kalamata olives: Buy them pitted if you can find them; your fingers will thank you, and you'll spend less time fishing for pits on your plate.
• Fresh herbs: Parsley and basil make all the difference—dried herbs just won't give you that brightness that makes people ask for seconds.
• Lemon juice: Fresh lemon, always; bottled changes the flavor in ways you won't expect until it's too late.
• Capers: These little briny bursts are optional but worth hunting down; they add a complexity that makes the whole dish feel more intentional.

Instructions

Get your oven ready:

Preheat to 400°F and line a baking sheet with parchment paper or a light brush of oil. This small step means you're not wrestling with stuck fish later, and the even heat makes everything cook predictably.

Prepare the cod:

Pat the fillets completely dry with paper towels—this is the secret to getting that gentle, opaque finish. Brush both sides with olive oil and season with salt and pepper, then arrange them on the sheet with a little space between each one.

Bake the fish:

Slide the sheet into the oven for 15 to 18 minutes; you'll know it's ready when the flesh is opaque and flakes away easily when you press it gently with a fork. The timing depends on thickness, so start checking at 15 minutes.

Build the salsa:

While the fish bakes, combine the tomatoes, olives, red onion, parsley, basil, capers, olive oil, lemon juice, oregano, and black pepper in a bowl. Toss gently so everything mingles without bruising the tomatoes.

Plate and serve:

Remove the cod from the oven and transfer each fillet to a plate, then spoon the salsa generously over the top. Serve immediately with lemon wedges on the side so people can add brightness to taste.

Bookmark

There was a moment at my cousin's table when everyone went quiet—not awkward quiet, but the kind where you're all just tasting and appreciating something good. That's when I knew this recipe worked, and why I keep making it.

Why This Works

The beauty of this dish is its simplicity and the way each component has a job. The baked cod is a blank canvas—delicate and mild—and the salsa is what brings personality and dimension. The oven does almost all the work for you, so you're not standing over a stove in the heat, which is exactly what you want on a summer evening or when you're cooking after a long day.

Variations and Swaps

This formula works beautifully with other white fish like haddock or halibut if you can't find good cod, or if you want to ring the changes. I've also made this with a white wine splash splashed over the fish before baking, which adds a gentle acidity. Some people add a pinch of crushed red pepper flakes to the salsa for heat, and that's worth experimenting with if you like that kick.

Side Dishes and Pairings

Serve this with something soft and absorbing to catch the juices—steamed couscous is perfect because it's fast and lets the fish stay the star, but roasted potatoes or quinoa work beautifully too. I sometimes make a simple cucumber salad on the side with yogurt and dill, which feels light and refreshing alongside the Mediterranean flavors. A crisp white wine or even sparkling water with plenty of lemon feels right with this meal.

• Couscous takes just 5 minutes and soaks up every drop of that precious salsa juice.
• A green salad with a lemon vinaigrette echoes the flavors without making the plate feel crowded.
• Crusty bread for soaking up the salsa is never a bad idea, even if you're trying to keep things light.

Bookmark

This is the kind of recipe that feels like a secret—easy enough to make on a Tuesday night, but impressive enough to serve when you want people to think you spent hours. That's the whole point.

Recipe FAQs

→ What type of fish works best?

Cod is ideal for its mild flavor and flaky texture, but haddock or halibut are excellent substitutes that hold up well to baking.

→ How do I know when the cod is done?

The cod is finished when the flesh turns opaque white and flakes easily with a fork throughout the thickest part.

→ Can I make the salsa ahead of time?

Yes, you can prepare the salsa components up to an hour ahead to let the flavors meld, though it is best served fresh.

→ What sides go well with this dish?

Steamed couscous, quinoa, or roasted potatoes pair beautifully to soak up the flavorful olive oil and juices.

→ Is this dish spicy?

The dish is not spicy by default, but you can add a pinch of crushed red pepper flakes to the salsa for some heat.

→ Can I use dried herbs instead of fresh?

While fresh parsley and basil provide the best flavor, you can use dried oregano as already specified, or dried basil if necessary.