Baked Cod with Tomato and Olive Salsa (Printable Version)

Tender baked cod topped with fresh tomato and olive salsa, ready in 35 minutes for a light Mediterranean dinner.

# What You Need:

→ Fish

01 - 4 cod fillets (about 5 ounces each), skinless and boneless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced

→ Tomato and Olive Salsa

06 - 2 ripe medium tomatoes, diced
07 - 1/2 cup pitted Kalamata olives, chopped
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon capers, rinsed and drained
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

# How-To:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the cod fillets dry. Brush with olive oil and season both sides with salt and pepper. Arrange the fillets in the prepared baking dish. Top each fillet with a lemon slice.
03 - Bake for 15–20 minutes, or until the fish flakes easily with a fork and is opaque in the center.
04 - While the cod is baking, prepare the salsa: In a medium bowl, combine the diced tomatoes, chopped olives, red onion, parsley, capers, olive oil, lemon juice, and red pepper flakes (if using). Mix well and season with salt and pepper to taste.
05 - Remove the cod from the oven. Plate each fillet and generously spoon the tomato and olive salsa over the top. Serve immediately.

# Expert Hints:

01 -
  • The contrast between tender mild fish and zesty vibrant salsa creates that perfect restaurant style balance at home
  • Everything comes together in under 40 minutes but tastes like you spent much longer caring about each component
  • The salsa works double duty as a topping and side dish so you get maximum flavor with minimal effort
02 -
  • Dry your fish thoroughly before baking or you will end up with a steamed texture instead of that beautiful lightly flaked perfection
  • The salsa can be made up to an hour ahead and kept at room temperature but do not refrigerate it or the tomatoes will lose their bright fresh character
  • Cod continues cooking after it leaves the oven so pull it when it is just barely opaque in the center
03 -
  • Let the fish sit at room temperature for 15 minutes before baking for more even cooking
  • If your fillets vary in thickness put the thinner ones in the back of the oven where it is slightly cooler

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