Baked cod with cherry tomatoes, olives and garlic makes a simple Mediterranean-style dinner. Serve with potatoes or bread to soak up the juices.
Servings: 4 | Prep: 10 minutes | Cook: approximately 25 minutes
Ingredients
- 4 cod fillets, about 150 g each
- 350 g cherry tomatoes, halved
- 80 g pitted olives
- 2 garlic cloves, sliced
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt and black pepper
- Lemon wedges and parsley, to serve
Instructions
- Heat the oven to 200°C (180°C fan). Toss tomatoes, olives, garlic, oil and oregano in a baking dish. Bake for 10 minutes.
- Place the cod among the tomatoes and season lightly. Bake for another 12–18 minutes, depending on thickness, until the fish is opaque and flakes easily; check the thickest part reaches 63°C.
- Sprinkle with parsley and serve with lemon. Check carefully for any remaining bones.
Choosing and preparing the fish
Use cod fillets of similar thickness for more even cooking. If using frozen fish, thaw it safely in the refrigerator first and pat it dry. Check for bones before serving. Other firm white fish may work, but cooking time varies with thickness.
Tips for tender baked cod
Starting the tomatoes first gives them time to soften without overcooking the fish. Arrange the fillets in a single layer and begin checking at the shorter end of the cooking range. A food thermometer is the most reliable check: the thickest part should reach 63°C (145°F).
What to serve with it
Try boiled potatoes, rice, couscous or crusty bread to catch the tomato juices. A green salad or steamed vegetables adds a fresh side. Olives can be salty, so taste the sauce before adding extra salt.
Frequently asked questions
Can I use canned tomatoes?
Yes. Use drained chopped tomatoes in place of cherry tomatoes. The sauce may be softer and wetter, so adjust cooking time as needed.
How do I know when the fish is done?
The flesh should be opaque and flake easily; check that the thickest part reaches 63°C. Thicker fillets may need longer than thin ones.
More recipes to try
Explore our Easy White Bean and Tomato Stew for another simple meal.
Storage and serving tips
Refrigerate leftovers promptly for up to 2 days and reheat until hot throughout.
Illustrative photo of sautéed cod with tomatoes and capers by David B Townsend on Unsplash; preparation differs from this recipe.