Easy Cozy Baked Cod with Tomatoes and Olives
Easy Baked Cod with Tomatoes and Olives is a cozy, hearty dinner ready in just 20 minutes. After making this many times, I’ve discovered the trick to perfectly tender cod every time. The crispy, golden edges and juicy, flaky cod in a rich, tangy tomato sauce will make your whole family beg for this Mediterranean-inspired dish. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner and Refreshing Pineapple Margarita Mocktail Recipe.
Why This Easy Cozy Baked Cod with Tomatoes and Olives Is Pure Comfort
- Easy, 20-minute dinner
- Cozy, hearty Mediterranean flavors
- Better than takeout
- Juicy, flaky cod with crispy edges
What You'll Need for Easy Cozy Baked Cod with Tomatoes and Olives
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Cod fillets
- Cherry tomatoes
- Kalamata olives
- Garlic
- Red onion
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Lemon juice
- Fresh parsley
- Optional: Crumbled feta
- Optional: Sliced red onion
- Optional: Fresh parsley
📝 Ingredient Notes
- Cod fillets: About 1 lb (450g) or 4 fillets
🛒 Tools & Equipment I Recommend
- Cast iron skillet — Even heat for perfect searing → See on Amazon
- Digital meat thermometer — Ensures cod is cooked to 145°F → See on Amazon
How to Make Easy Cozy Baked Cod with Tomatoes and Olives
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry and season with salt, black pepper, and red pepper flakes. Heat olive oil in an oven-safe skillet over medium-high heat. Add cod and cook for 2-3 minutes until golden. Flip and transfer skillet to the preheated oven. Bake for 8-10 minutes until cod is cooked through and flakes easily with a fork.
- Cook tomatoes and olives: In another skillet, heat olive oil over medium heat. Add garlic and red onion, cooking until softened. Add cherry tomatoes and olives, cooking until tomatoes burst and release their juices. Stir in lemon juice and fresh parsley.
- Serve: Serve cod over the tomato and olive mixture. Top with crumbled feta, sliced red onion, and fresh parsley if desired.
Cook's Tips for Perfect Easy Cozy Baked Cod with Tomatoes and Olives
- Common mistake and fix: Overcooking cod can make it dry. To prevent this, use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
- Substitution tip: You can use halibut or mahi-mahi instead of cod.
- Make-ahead tip: Prepare the tomato and olive mixture up to 2 days ahead. Store in the fridge and reheat before serving.
Storing & Reheating Easy Cozy Baked Cod with Tomatoes and Olives
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the tomato and olive mixture up to 2 days ahead.
Freezing Easy Cozy Baked Cod with Tomatoes and Olives
Freeze cooked cod for up to 2 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.
Recipe Notes
- Chef tip: Using a cast iron skillet ensures even heat distribution for perfect searing.
- Best substitution: Halibut or mahi-mahi can be used instead of cod.
- Make-ahead: Prepare the tomato and olive mixture up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your cod is sticking to the skillet, it's not hot enough. Make sure the skillet is hot before adding the cod.
Want to level up this recipe?
High-quality olive oil — Enhances the rich, fruity flavors of this dish → Check price on Amazon
Easy Cozy Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- Cod fillets
- Cherry tomatoes
- Kalamata olives
- Garlic
- Red onion
Seasonings
- Olive oil
- Salt
- Black pepper
- Red pepper flakes
- Lemon juice
- Fresh parsley
Optional Toppings
- Crumbled feta
- Sliced red onion
- Fresh parsley
Instructions
- Preheat oven: Preheat oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry and season with salt, black pepper, and red pepper flakes. Heat olive oil in an oven-safe skillet over medium-high heat. Add cod and cook for 2-3 minutes until golden. Flip and transfer skillet to the preheated oven. Bake for 8-10 minutes until cod is cooked through and flakes easily with a fork.
- Cook tomatoes and olives: In another skillet, heat olive oil over medium heat. Add garlic and red onion, cooking until softened. Add cherry tomatoes and olives, cooking until tomatoes burst and release their juices. Stir in lemon juice and fresh parsley.
- Serve: Serve cod over the tomato and olive mixture. Top with crumbled feta, sliced red onion, and fresh parsley if desired.
Notes
- Chef tip: Using a cast iron skillet ensures even heat distribution for perfect searing.
- Best substitution: Halibut or mahi-mahi can be used instead of cod.
- Make-ahead: Prepare the tomato and olive mixture up to 2 days ahead.
- Scaling: This recipe can be easily doubled or tripled to serve more people.
- Troubleshooting: If your cod is sticking to the skillet, it's not hot enough. Make sure the skillet is hot before adding the cod.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked cod for up to 2 months. Thaw in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes.
- Make ahead: Prepare the tomato and olive mixture up to 2 days ahead.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 12g
- Carbs: 12g
- Fiber: 2g
- Sugar: 3g
- Sodium: 700mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Cozy Baked Cod with Tomatoes and Olives FAQs
Yes, prepare the tomato and olive mixture up to 2 days ahead. Store in the fridge and reheat before serving. Cook cod just before serving to prevent it from drying out.
Overcooking is the most common reason for dry cod. Use a meat thermometer to ensure the internal temperature reaches 145°F (63°C).
Yes, thaw frozen cod in the fridge overnight before cooking. Pat dry and season as usual.
Easy Pesto Zucchini Corn Quinoa Salad for Quick Dinner or Refreshing Pineapple Margarita Mocktail Recipe would pair well with this dish.
Yes, add sliced bell peppers, zucchini, or spinach to the skillet with the tomatoes and olives for a more robust dish.
A Warm Final Note
I can’t wait for you to try Easy Cozy Baked Cod with Tomatoes and Olives and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
