Mediterranean Baked Cod with Tomatoes, Olives and Capers

• cod fillets (skinless and boneless) 4 6 oz
• extra-virgin olive oil (divided) 2 tbsp
• cherry tomatoes (halved) 2 cups
• Kalamata olives (pitted and halved) 0.33 cup
• capers (drained) 1 tbsp
• garlic (thinly sliced) 3 cloves
• dried oregano 1 tsp
• salt (or to taste) 0.5 tsp
• black pepper (freshly ground) 0.25 tsp
• fresh lemon juice 1 tbsp
• fresh parsley (chopped) 2 tbsp
• lemon (for serving) Optional 4 wedges

Let's cook

Step-by-step instructions

01

Step 1

Preheat the oven to 400°F (200°C). Lightly grease a baking dish with 1 tablespoon of olive oil.

02

Step 2

Add the cherry tomatoes, olives, capers, sliced garlic, oregano, half the salt, and half the black pepper to the dish. Toss with the remaining olive oil.

03

Step 3

Bake the tomato mixture for 5 minutes to give the tomatoes a head start.

04

Step 4

Pat the cod fillets dry with paper towels. Season both sides with the remaining salt and black pepper.

05

Step 5

Nestle the cod fillets among the tomatoes and olives. Spoon some of the tomato mixture over each fillet.

06

Step 6

Bake for 12 to 15 minutes, depending on the thickness of the fish, until the cod is opaque, flakes easily, and reaches an internal temperature of 145°F (63°C).

07

Step 7

Drizzle the lemon juice over the fish and scatter the chopped parsley across the dish.

08

Step 8

Serve warm with the roasted tomatoes, olives, and capers spooned over each fillet, with lemon wedges on the side if desired.

Kitchen notes