Baked Cod with Tomatoes Olives (Printable)

Tender cod pairs with cherry tomatoes, olives, and herbs baked on a single tray for vibrant flavors.

# Ingredient List:

→ Fish

01 - 4 cod fillets, skinless and boneless, approximately 5.3 oz each

→ Vegetables

02 - 2 cups cherry tomatoes, halved
03 - 1 small red onion, thinly sliced
04 - 1 medium zucchini, sliced (optional)

→ Olives & Aromatics

05 - 2/3 cup pitted Kalamata olives, halved
06 - 2 cloves garlic, finely sliced
07 - 2 tablespoons capers, rinsed and drained (optional)

→ Herbs & Seasonings

08 - 2 tablespoons extra virgin olive oil
09 - 1 lemon, zested and juiced
10 - 1 teaspoon dried oregano
11 - 1/2 teaspoon dried thyme
12 - Sea salt, to taste
13 - Freshly ground black pepper, to taste
14 - Fresh parsley, chopped, for garnish

# How-To Steps:

01 - Preheat oven to 400°F. Line a large baking tray with parchment paper for easy cleanup.
02 - Arrange cherry tomatoes, red onion, zucchini (if using), olives, garlic, and capers on the tray. Drizzle with half the olive oil, season with oregano, thyme, salt, and pepper, then toss gently to combine.
03 - Nestle cod fillets among the vegetables. Drizzle with remaining olive oil, sprinkle lemon zest over the fish, season with additional salt and pepper, then squeeze half the lemon juice over the tray.
04 - Bake for 18 to 20 minutes until the cod is opaque and flakes easily with a fork, and vegetables are tender and slightly caramelized.
05 - Remove from oven, drizzle remaining lemon juice over the dish, garnish with chopped fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one tray, so theres barely any cleanup and you can actually relax while dinner bakes.
  • The tomatoes and olives create a naturally flavorful sauce that seeps into the fish, no heavy cream or complicated steps needed.
  • Its flexible enough to use whatever white fish you have on hand and still tastes like you planned it all along.
02 -
  • Pat the cod fillets completely dry before placing them on the tray, otherwise they steam instead of bake and the texture turns rubbery.
  • Dont skip the parchment paper, it makes cleanup effortless and keeps the fish from sticking to the tray.
  • If your tomatoes are on the larger side, quarter them so they release their juices and caramelize properly in the oven.
03 -
  • Use a large enough tray so everything spreads out in a single layer, crowding causes steaming instead of roasting and you lose that caramelized edge.
  • Taste a tomato before you start, if theyre not very sweet, add a tiny pinch of sugar to the vegetables to balance the acidity.
  • Let the tray rest for a minute after it comes out of the oven so the juices settle and the fish stays intact when you serve it.
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