Baked Cod Tomato Kalamata Salsa

There was this one summer evening when my neighbor brought over fresh cod from the market, and I had a handful of cherry tomatoes that were about to go soft on the counter. I wanted something that felt effortless but tasted like I'd spent hours in the kitchen, so I threw together this Mediterranean-inspired bake, and it became the thing people ask me to make now. The beauty of it is how the oven does almost all the work while you throw together a vibrant salsa that tastes like sunshine in a bowl.

I remember bringing this to a potluck once, and someone actually asked if I'd made it myself or picked it up somewhere fancy. That moment stuck with me because it's the kind of dish that looks far more complicated than it actually is, which is maybe the highest compliment a weeknight dinner can receive.

Ingredients

• Cod fillets: Look for ones that are pale and smell briny, not fishy—that's the sign of freshness. Pat them completely dry before cooking so they bake evenly and get a gentle golden edge.
• Kalamata olives: The salty, briny punch these bring is what makes the whole dish feel Mediterranean, so don't skip them or replace them with a milder variety.
• Cherry tomatoes: Quarter them just before serving so they release their juices into the salsa and stay vibrant rather than turning mushy.
• Fresh herbs: Parsley and basil make all the difference here—dried herbs won't give you that fresh, alive taste that makes this feel special.
• Extra-virgin olive oil: This is one of those moments where the good stuff matters because the oil becomes a main flavor, not just cooking fat.
• Lemon juice: A squeeze of fresh lemon brings everything into focus and keeps the salsa from feeling heavy.

Instructions

Get your oven ready and set up your workspace:

Preheat to 400°F and line a baking sheet with parchment paper so cleanup later is genuinely painless. Having everything prepped before the cod goes in means you're not scrambling.

Dry and season the cod:

Pat those fillets dry with paper towels—this step sounds boring but it's what gets them to bake beautifully instead of steaming. Brush lightly with olive oil, then sprinkle salt and pepper on both sides like you're seasoning something you actually care about.

Bake the fish:

Place the fillets on your sheet and slide them into the oven for 15 to 18 minutes. You'll know they're done when the flesh is opaque and flakes away from the center when you touch it gently with a fork.

Build the salsa while the fish cooks:

Grab a bowl and combine the tomatoes, olives, red onion, parsley, basil, capers, oil, lemon juice, oregano, and pepper. Toss gently so everything gets coated but the tomatoes don't break apart.

Plate and finish:

When the cod comes out of the oven, place each fillet on a plate and spoon the salsa generously over the top so every bite has that Mediterranean brightness. Serve right away with lemon wedges on the side.

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I made this for my parents last spring, and my dad—who claims he doesn't really like fish—went back for seconds. Watching someone's face light up because you've made something that tastes better than they expected is a small kind of magic that keeps me cooking.

Why Mediterranean Flavors Work So Well

There's something about the combination of briny olives, bright tomatoes, and fresh herbs that just makes sense together. It's a flavor profile that's been working for centuries in Mediterranean cooking because those ingredients grow in the same region and naturally complement each other. When you put them on a delicate white fish, it feels like you're bringing the whole landscape to a plate.

Making This Dish Your Own

The skeleton of this recipe is strong enough that it actually welcomes improvisation. If you have shallots instead of red onion, use them—they'll be sweeter and slightly gentler. If fresh dill is what you've got in your garden instead of basil, it creates a totally different but equally delicious direction. The olive oil and lemon juice are the anchors that keep everything grounded no matter what you switch around.

Sides and Serving Ideas

This fish sings with simple sides that don't compete with those bright Mediterranean flavors. I love serving it with steamed couscous so the grains soak up the salsa juices, or with quinoa if someone's after something more protein-forward. Roasted potatoes are phenomenal too if you want the meal to feel a little more substantial.

• A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs beautifully with the brightness of the lemon and the saltiness of the olives.
• If you want to add heat, scatter a pinch of crushed red pepper flakes over the salsa right before serving.
• Halibut or haddock swap in seamlessly if cod isn't available at your market.

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This recipe is the kind of thing that makes weeknight cooking feel like a gift rather than a chore. It's proof that simple ingredients and honest technique can taste like you've been thinking about it all day.

Recipe FAQs

→ Can I use a different type of fish?

Yes, you can easily substitute cod with other white fish fillets such as haddock, halibut, or even sea bass for similar results.

→ How can I tell when the cod is done?

The cod is done when the flesh is opaque and flakes easily with a fork. It should also reach an internal temperature of 145°F (63°C).

→ Can I make the salsa ahead of time?

Yes, you can prepare the salsa up to a few hours in advance. Just keep it refrigerated and let it come to room temperature before serving for the best flavor.

→ What side dishes pair well with this?

This dish pairs beautifully with steamed couscous, quinoa, roasted potatoes, or a simple green salad dressed with lemon vinaigrette.

→ Is this dish gluten-free?

Yes, this dish is naturally gluten-free as all the ingredients, including the fish and the salsa components, are free from gluten.