Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Easy Mediterranean Baked Cod with Tomatoes and Olives is a better-than-takeout dinner that’s ready in just 20 minutes. After making this many times, I discovered the trick to perfectly cooked, flaky cod every time. The golden, crispy edges and the fresh, tangy flavors will make your family beg for this Mediterranean delight. If you love recipes like this, you’ll also enjoy Crispy Asian Tuna Cakes with Spicy Sriracha Aioli and Easy Keto Coconut Flour Pancakes with Fresh Berries.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout Is Pure Comfort
- Quick and easy weeknight dinner
- Packed with fresh Mediterranean flavors
- Better than takeout and healthier too
What You'll Need for Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- cod fillets
- tomatoes
- kalamata olives
- garlic
- red onion
- olive oil
- lemon
- oregano
- red pepper flakes
- salt
- pepper
- Optional: fresh parsley
- Optional: lemon wedges
đź“ť Ingredient Notes
- cod fillets: Ask your fishmonger for skinless fillets for easier serving.
đź›’ Tools & Equipment I Recommend
- Good quality olive oil — Enhances flavors and prevents fish from sticking → See on Amazon
- Sharp kitchen knife — Ensures even cooking and clean cuts → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
- Prepare the cod: Pat cod fillets dry with a paper towel and season with salt, pepper, and red pepper flakes.
- Sauté aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add garlic and red onion, cooking until softened.
- Add tomatoes and olives: Stir in diced tomatoes, olives, oregano, and lemon zest. Cook for 5 minutes.
- Bake the cod: Nestle cod fillets into the tomato mixture. Drizzle with lemon juice and place the skillet in a preheated 400°F oven. Bake for 10-12 minutes or until cod is cooked through and flakes easily with a fork.
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
- : Use a meat thermometer to ensure cod is cooked to 145°F for perfect results.
- Common mistake and fix: Avoid overcooking the cod. Once it flakes easily, it's done. Overcooking can make it dry.
- : For a one-pan meal, serve the cod directly from the skillet with crusty bread to soak up the juices.
Storing & Reheating Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
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 mixture up to 1 day ahead. Store in the fridge and bake as directed when ready to serve.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Freeze cooked cod for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 10-15 minutes or until warmed through. Microwave: Reheat in the microwave for 1-2 minutes or until warmed through. Cover to prevent splatter.
Recipe Notes
- Chef tip: For a spicy kick, add sliced jalapeños to the skillet with the aromatics.
- Best substitution: Swap cod with halibut or mahi-mahi for similar results.
- Make-ahead: Prepare the tomato mixture up to 1 day ahead. Store in the fridge and bake as directed when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cod is sticking to the skillet, it's not hot enough. Make sure the skillet is well-preheated before adding the cod.
Want to level up this recipe?
Stainless steel oven-safe skillet — Ideal for searing and baking the cod in one pan → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Ingredients
Main Ingredients
- cod fillets
- tomatoes
- kalamata olives
- garlic
- red onion
Seasonings
- olive oil
- lemon
- oregano
- red pepper flakes
- salt
- pepper
Optional Toppings
- fresh parsley
- lemon wedges
Instructions
- Prepare the cod: Pat cod fillets dry with a paper towel and season with salt, pepper, and red pepper flakes.
- Sauté aromatics: Heat olive oil in a large oven-safe skillet over medium heat. Add garlic and red onion, cooking until softened.
- Add tomatoes and olives: Stir in diced tomatoes, olives, oregano, and lemon zest. Cook for 5 minutes.
- Bake the cod: Nestle cod fillets into the tomato mixture. Drizzle with lemon juice and place the skillet in a preheated 400°F oven. Bake for 10-12 minutes or until cod is cooked through and flakes easily with a fork.
Notes
- Chef tip: For a spicy kick, add sliced jalapeños to the skillet with the aromatics.
- Best substitution: Swap cod with halibut or mahi-mahi for similar results.
- Make-ahead: Prepare the tomato mixture up to 1 day ahead. Store in the fridge and bake as directed when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If the cod is sticking to the skillet, it's not hot enough. Make sure the skillet is well-preheated 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 overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 10-15 minutes or until warmed through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes or until warmed through. Cover to prevent splatter.
- Make ahead: Prepare the tomato mixture up to 1 day ahead. Store in the fridge and bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 320
- Protein: 30g
- Fat: 12g
- Carbs: 15g
- Fiber: 2g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout FAQs
Yes, prepare the tomato mixture up to 1 day ahead. Store in the fridge and bake as directed when ready to serve.
Overcooking is the most common reason for dry cod. Make sure to cook it to 145°F and no more.
Yes, cook the cod at 400°F for 8-10 minutes or until it reaches 145°F.
Halibut or mahi-mahi are great substitutes for cod in this recipe.
Yes, this recipe is naturally gluten-free. Just be sure to use gluten-free olive oil if necessary.
A Warm Final Note
I can’t wait for you to try Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout 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!
