Baked Cod with Cherry Tomatoes (Printer-friendly)

Mediterranean cod baked alongside cherry tomatoes, olives, garlic, and herbs for a flavorful, easy main dish.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (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, thinly sliced
07 - 2 tbsp capers, rinsed and drained (optional)

→ Herbs & Seasonings

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

# Directions:

01 - Preheat oven to 400°F (200°C). Line a large baking tray with parchment paper to ease cleanup.
02 - Place cherry tomatoes, red onion, zucchini (if using), Kalamata olives, garlic, and capers on the tray. Drizzle with half of the olive oil, then season with dried oregano, thyme, sea salt, and freshly ground pepper. Toss gently to combine evenly.
03 - Nestle cod fillets among the vegetables. Drizzle remaining olive oil on fish, sprinkle lemon zest over the fillets, then season with additional salt and pepper. Squeeze half of the lemon juice over the entire tray.
04 - Bake for 18 to 20 minutes until cod is opaque and flakes easily with a fork and vegetables are tender with slight caramelization.
05 - Remove from oven, drizzle with remaining lemon juice, garnish with chopped fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • Everything cooks on one tray, so cleanup is practically nonexistent and you can actually relax while dinner bakes.
  • The tomatoes burst and mingle with the olives and lemon, creating a sauce that makes you want to soak up every last drop with bread.
  • It feels elegant enough for guests but simple enough that you can make it on a weeknight without breaking a sweat.
02 -
  • Don't overcrowd the tray or the vegetables will steam instead of roast, and you'll miss out on those sweet, caramelized edges.
  • Pat the cod fillets dry with a paper towel before seasoning, otherwise the moisture prevents the lemon zest and herbs from sticking.
  • Add the final squeeze of lemon juice after baking, not before, so the bright acidity stays fresh and vibrant.
03 -
  • Use parchment paper instead of foil, it prevents sticking and makes the cleanup truly effortless.
  • Let the tray sit for a minute after baking so the juices settle and the flavors have a chance to deepen before you dig in.
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