Save I was standing in my kitchen on a Wednesday night, staring at a pack of cod fillets and wondering how to make dinner feel less like a chore. The tomatoes on my counter were starting to soften, and I had a jar of olives I kept forgetting to use. I tossed everything onto a tray with some garlic and lemon, slid it into the oven, and twenty minutes later I had this beautiful, fragrant dish that tasted like I'd spent hours on it. It's been my go-to ever since.
The first time I made this for friends, I was nervous the fish would dry out or the flavors wouldn't come together. But when I pulled the tray from the oven, the tomatoes had caramelized at the edges, the olives had released their brine, and the cod was perfectly tender. Everyone reached for seconds, and one friend asked if I'd been hiding my cooking skills all along.
Ingredients
- Cod fillets: Choose thick, skinless fillets so they stay moist during baking, and pat them dry before seasoning to help the lemon zest stick.
- Cherry tomatoes: Halving them lets their juices release and mingle with the olive oil, creating a light, tangy sauce that clings to everything.
- Red onion: Slice it thin so it softens and sweetens in the oven without overpowering the delicate fish.
- Zucchini: This is optional, but it adds a subtle freshness and soaks up the Mediterranean flavors beautifully.
- Kalamata olives: Their briny, fruity flavor is essential here, and halving them helps distribute that taste throughout the tray.
- Garlic: Slice it finely rather than mincing so it roasts gently and doesn't burn or turn bitter.
- Capers: Rinse them well to remove excess salt, and they'll add little bursts of tangy brightness.
- Extra virgin olive oil: Use a good quality oil since it's not just for cooking, it becomes part of the sauce.
- Lemon: Both zest and juice are key, the zest on the fish adds fragrance, and the juice brightens everything at the end.
- Oregano and thyme: Dried herbs work perfectly here and give that classic Mediterranean aroma without any fuss.
- Fresh parsley: A handful of chopped parsley at the end makes the whole dish look and taste alive.
Instructions
- Prep the oven and tray:
- Preheat your oven to 200°C (400°F) and line a large baking tray with parchment paper. This step makes cleanup so easy you'll wonder why you ever skipped it.
- Toss the vegetables:
- Scatter the cherry tomatoes, red onion, zucchini, olives, garlic, and capers onto the tray, drizzle with half the olive oil, and sprinkle with oregano, thyme, salt, and pepper. Use your hands to toss everything gently so each piece gets a little oil and seasoning.
- Nestle the cod:
- Place the cod fillets among the vegetables, drizzle them with the remaining olive oil, and sprinkle the lemon zest over the top. Season with a bit more salt and pepper, then squeeze half the lemon juice over the whole tray.
- Bake until tender:
- Slide the tray into the oven and bake for 18 to 20 minutes, until the cod is opaque and flakes easily with a fork and the vegetables are tender with slightly caramelized edges. The smell that fills your kitchen is worth the wait.
- Finish and serve:
- Pull the tray from the oven, drizzle the remaining lemon juice over everything, and scatter fresh parsley on top. Serve it straight from the tray while it's still steaming.
Save One evening, I made this dish for my mom, who's always skeptical of anything too simple. She took a bite, paused, and said it reminded her of summers on the coast. That's when I realized this recipe wasn't just easy, it carried something deeper, a sense of place and warmth that turned a regular dinner into a memory.
Serving Suggestions
I like to serve this with crusty bread to soak up all the juices from the tomatoes and olives, but it's also wonderful over a bed of quinoa or alongside steamed potatoes. The dish is light enough that you don't need much else, maybe just a simple green salad or roasted asparagus on the side.
Swaps and Variations
If you can't find cod, haddock or halibut work beautifully and cook in about the same time. For a bit of heat, I sometimes add a pinch of red pepper flakes to the vegetables before baking. You can also swap the zucchini for bell peppers or leave it out entirely if you want to keep things even simpler.
Storage and Pairing
Leftovers keep well in the fridge for up to two days, and I've even eaten them cold straight from the container for lunch. This pairs beautifully with a crisp white wine like Sauvignon Blanc, something that echoes the lemon and complements the brininess of the olives.
- Reheat gently in a low oven to keep the fish from drying out.
- If you're meal prepping, store the fish and vegetables separately so the cod doesn't get too soft.
- Freeze the vegetables (without the fish) for up to a month, then bake fresh cod on top when you're ready.
Save This dish has taught me that the best meals don't always require complicated techniques or long ingredient lists. Sometimes all you need is good fish, ripe tomatoes, and the willingness to let the oven do the work.
Recipe FAQs
- → What type of fish works best for this dish?
Skinless, boneless cod fillets are ideal, but haddock or halibut can be used as well for similar texture and flavor.
- → Can I add other vegetables to the tray?
Yes, adding sliced zucchini or other Mediterranean vegetables complements the dish and bakes well alongside the cod and tomatoes.
- → How do I ensure the cod stays moist during baking?
Drizzling olive oil and lemon juice over the fillets before and after baking helps keep the fish tender and flavorful.
- → What herbs pair well with this baked cod?
Dried oregano and thyme create a fragrant base, while fresh parsley adds brightness as a garnish after baking.
- → Can this dish be prepared ahead of time?
You can arrange the ingredients on the tray in advance and refrigerate briefly, but bake just before serving for best freshness and texture.