Baked Cod Tomato Olive Salsa (Printable)

Tender cod fillets baked and topped with fresh tomato and olive salsa, bursting with Mediterranean flavors.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 5 ounces each), skinless and boneless
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
05 - 1 lemon, sliced

→ Tomato and Olive Salsa

06 - 2 medium ripe tomatoes, diced
07 - ⅓ cup pitted Kalamata olives, chopped
08 - 2 tablespoons red onion, finely diced
09 - 2 tablespoons fresh flat-leaf parsley, chopped
10 - 1 tablespoon capers, drained
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon red wine vinegar
13 - 1 small garlic clove, minced
14 - Pinch of salt and black pepper

# How-To Steps:

01 - Preheat your oven to 400°F. Line a baking dish with parchment paper or lightly oil it.
02 - Pat cod fillets dry with paper towels and place them in the prepared baking dish. Drizzle with olive oil and season evenly with salt and pepper. Arrange lemon slices on top of each fillet.
03 - Bake in the preheated oven for 15 to 20 minutes, or until the fish flakes easily when tested with a fork and reaches an internal temperature of 145°F.
04 - While the cod bakes, combine tomatoes, olives, red onion, parsley, capers, extra-virgin olive oil, red wine vinegar, garlic, salt, and pepper in a medium mixing bowl. Mix gently to combine without crushing the ingredients.
05 - Remove cod from the oven and discard the lemon slices. Using a spatula, transfer fillets to serving plates and top generously with the tomato and olive salsa. Serve immediately while hot.

# Expert Advice:

01 -
  • The contrast between the mild flaky fish and that punchy briny salsa is absolutely addictive
  • Everything comes together in under 40 minutes with barely any active cooking time
  • You can prep the salsa ahead and just bake the fish when ready
  • It feels fancy enough for dinner guests but casual enough for Tuesday night
02 -
  • Patting the fish completely dry before seasoning is the secret to getting those lovely tender flakes instead of a soggy texture
  • The salsa tastes best after it sits for about 15 minutes so make it while the oven preheats if you can
  • If your cod fillets are on the thinner side, start checking at 12 minutes since overcooked cod becomes rubbery
03 -
  • Room temperature fish cooks more evenly, so take it out of the fridge about 20 minutes before baking
  • If you want more heat, add a pinch of red pepper flakes directly into the salsa mixture
  • The salsa keeps in the fridge for a day, so you can make double and use it the next night too

Go Back