Baked Cod Tomato Kalamata Salsa (Printable)
Tender cod fillets oven-baked and topped with a vibrant salsa of cherry tomatoes, Kalamata olives, red onion, and fresh herbs.
# What You'll Need:
→ Fish
01 - 4 skinless, boneless cod fillets (5.3 oz each)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
→ Salsa
05 - 1 cup cherry tomatoes, quartered
06 - 1/2 cup Kalamata olives, pitted and sliced
07 - 1/4 cup red onion, finely diced
08 - 2 tablespoons fresh flat-leaf parsley, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 tablespoon capers, rinsed and drained
11 - 2 tablespoons extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1/2 teaspoon dried oregano
14 - 1/4 teaspoon freshly ground black pepper
→ Garnish
15 - Lemon wedges, for serving
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease with oil.
02 - Pat cod fillets dry with paper towels. Brush both sides with olive oil, then season with sea salt and black pepper.
03 - Arrange cod fillets on the baking sheet and bake for 15 to 18 minutes, until opaque and flaky.
04 - While the cod bakes, mix cherry tomatoes, Kalamata olives, red onion, parsley, basil, capers, olive oil, lemon juice, oregano, and black pepper in a medium bowl. Toss gently to combine.
05 - Remove cod from the oven, plate each fillet, and spoon the tomato and olive salsa over the top. Serve immediately with lemon wedges.
# Expert Advice:
01 -
- The cod stays impossibly tender and flaky because the oven's gentle heat keeps it from drying out, and the salsa adds brightness without making it feel heavy.
- You can have dinner on the table in under 40 minutes, which means weeknight cooking doesn't have to feel stressful.
- It's naturally gluten-free and pescatarian, so serving it to guests with different eating styles feels genuinely inclusive.
02 -
- Don't skip the drying step—wet fish steams rather than bakes, and you'll lose that delicate texture that makes this dish special.
- The salsa should be made just before serving so the tomatoes stay fresh and don't turn into tomato juice, which changes the whole balance of the dish.
03 -
- Buy pre-pitted Kalamata olives if you can find them—it saves you the tedious work and your fingers from smelling like olive brine for hours.
- If your tomatoes are on the bland side, let the salsa sit for 10 minutes after you make it so the flavors meld, but don't let it sit longer than 30 minutes or everything gets watery.