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Mediterranean baked cod with tomatoes, Kalamata olives, capers, lemon

Mediterranean baked cod with tomatoes, Kalamata olives, capers, lemon

Mediterranean baked cod with burst cherry tomatoes, Kalamata olives, capers, lemon and garlic. One-pan, 30-minute dinner, flaky and bright.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Ingredients Equipment Method Video Notes

Ingredients
  

  • 4 cod fillets about 150–170 g each
  • 400 g cherry tomatoes
  • ½ cup pitted Kalamata olives
  • 1 tablespoon capers drained
  • 4 garlic cloves thinly sliced
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon dried oregano
  • ½ teaspoon chili flakes optional
  • ½ teaspoon salt plus more only if needed
  • ¼ teaspoon black pepper
  • 1 lemon half sliced and half juiced
  • ¼ cup chopped parsley

Equipment

  • Large baking dish / casserole dish
  • Chef’s Knife & Cutting Board
  • . Paper towels - patting 
  •  Instant-read thermometer 

Method
 

  1. Heat oven to 220°C (425°F). Pat cod dry and season with oregano, pepper, and a little salt.
  2. Toss tomatoes, olives, capers, garlic, olive oil, and chili flakes in a baking dish. Roast for 10 minutes.
  3. Place cod among the tomatoes and top with lemon slices.
  4. Bake 12–18 minutes, until opaque and flaky or until the thickest part reaches 63°C (145°F).
  5. Finish with lemon juice, parsley, and olive oil. Spoon the pan juices over the fish and serve.

Video

Notes

This is my go-to one-pan dinner when I want something bright and effortless. Pat the cod very dry and choose fillets of similar thickness so they bake evenly. I like to roast the tomato-olive base first — it creates a light, glossy sauce so the fish stays flaky, not watery.
Salt cod 15 min ahead, pat bone-dry. Roast tomatoes first, then add fish — stays flaky, sauce stays glossy.