Baked Cod Tomato Olive Salsa (Print Version)
Tender oven-baked cod with a fresh Mediterranean salsa of tomatoes, olives, and herbs.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (approximately 5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salsa
05 - 1 cup quartered cherry tomatoes
06 - 1/2 cup pitted, sliced Kalamata olives
07 - 1/4 cup finely diced red onion
08 - 2 tablespoons chopped fresh flat-leaf parsley
09 - 1 tablespoon chopped fresh basil
10 - 1 tablespoon rinsed and drained capers
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - Lemon wedges for serving
# How-To Steps:
01 - Set the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it with oil.
02 - Dry the cod fillets with paper towels, then brush both sides with olive oil and season with salt and pepper.
03 - Arrange the fillets on the baking sheet and bake for 15–18 minutes, until opaque and easily flaked with a fork.
04 - In a medium bowl, combine cherry tomatoes, Kalamata olives, red onion, parsley, basil, capers, olive oil, lemon juice, oregano, and black pepper. Toss gently to mix.
05 - Remove the cod from the oven, plate each fillet, and spoon the salsa generously over the top. Serve immediately with lemon wedges.
# Expert Tips:
01 -
- The fish stays impossibly tender while the salsa brings brightness and a salty punch that feels restaurant-quality but takes minutes to make.
- It's naturally gluten-free and light enough for weeknight cooking, but fancy enough to serve when people are coming over.
- One baking sheet means cleanup is almost non-existent, leaving you more time to actually enjoy the meal.
02 -
- Don't skip drying the fish—moisture is the enemy of that delicate, flaky texture, and it's the difference between a good dinner and a soggy disappointment.
- Make the salsa just before serving; if it sits too long, the tomatoes will weep and turn the whole thing watery, so timing matters here.
03 -
- Buy your fish from a fishmonger if you can, not the supermarket display case—the quality difference is real, and the fish will cook more evenly and taste sweeter.
- If your salsa tastes flat before serving, add a tiny squeeze more lemon juice and a crack of black pepper; brightness and salt are what wake everything up.