Easy Mediterranean Baked Cod with Tomatoes and Olives
Mediterranean Baked Cod is a quick, healthy dinner that’s better than takeout. After making this many times, I discovered the trick to perfectly tender cod every time. The cozy blend of tomatoes, olives, and feta creates a comforting, flavorful dish. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Quick High Protein Chicken Lettuce Wraps with Peanut Sauce and Easy Lemon Curd Chia Pudding for a Refreshing Breakfast.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives Is Pure Comfort
- Easy, one-pan cooking
- Healthy and packed with flavor
- Better than takeout, cozy, and comforting
What You'll Need for Easy Mediterranean 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
- Feta cheese
- Garlic
- Red onion
- Olive oil
- Salt
- Pepper
- Dried oregano
- Red pepper flakes
- Optional: Fresh parsley
- Optional: Lemon wedges
đź“ť Ingredient Notes
- Cod fillets: Use fresh or frozen, thawed cod fillets. Other white fish like halibut or mahi-mahi work too.
đź›’ Tools & Equipment I Recommend
- Cast iron skillet — Even heat distribution for perfect searing and baking. → See on Amazon
- Olive oil spray bottle — Evenly coats fish for a crispy exterior. → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel. Season both sides with salt, pepper, and dried oregano. Heat olive oil in an oven-safe skillet over medium-high heat. Sear cod for 2-3 minutes on each side until golden. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, add more olive oil if needed. Sauté minced garlic and chopped red onion until softened. Add halved cherry tomatoes and cook until they begin to burst. Stir in pitted and chopped Kalamata olives, salt, and red pepper flakes.
- Bake: Return cod fillets to the skillet, nestling them into the tomato mixture. Crumble feta cheese over the top. Bake in the preheated oven for 10-12 minutes, or until cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and serve with lemon wedges. Enjoy your Mediterranean Baked Cod!
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives
- Common mistake and fix: Overcooking can make cod dry. To prevent this, use an instant-read thermometer. Cook until it reads 145°F (63°C). If you don't have a thermometer, check for opaque, flaky fish. If it's still translucent or undercooked, bake for a few more minutes.
- Substitution: No feta? Try crumbled goat cheese or omit for a dairy-free version.
- Make-ahead: Prepare the tomato and olive mixture up to a day ahead. Store separately from cod until ready to bake.
Storing & Reheating Easy Mediterranean Baked Cod with Tomatoes and Olives
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the tomato and olive mixture up to a day ahead.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives
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 the oven at 350°F (175°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes, covered with a damp paper towel.
Recipe Notes
- Chef tip: For a spicy version, add more red pepper flakes or serve with hot sauce.
- Best substitution: No feta? Try crumbled goat cheese or omit for a dairy-free version.
- Make-ahead: Prepare the tomato and olive mixture up to a day ahead. Store separately from cod until ready to bake.
- Scaling: This recipe easily doubles or triples for a larger crowd.
- Troubleshooting: If your cod is sticking to the skillet, it's not hot enough. Preheat your skillet over medium-high heat before adding the oil.
Want to level up this recipe?
Instant-read meat thermometer — Ensures perfectly cooked, tender cod every time. → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives
Ingredients
Main Ingredients
- Cod fillets
- Cherry tomatoes
- Kalamata olives
- Feta cheese
- Garlic
- Red onion
Seasonings
- Olive oil
- Salt
- Pepper
- Dried oregano
- Red pepper flakes
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Preheat: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel. Season both sides with salt, pepper, and dried oregano. Heat olive oil in an oven-safe skillet over medium-high heat. Sear cod for 2-3 minutes on each side until golden. Remove from skillet and set aside.
- Sauté vegetables: In the same skillet, add more olive oil if needed. Sauté minced garlic and chopped red onion until softened. Add halved cherry tomatoes and cook until they begin to burst. Stir in pitted and chopped Kalamata olives, salt, and red pepper flakes.
- Bake: Return cod fillets to the skillet, nestling them into the tomato mixture. Crumble feta cheese over the top. Bake in the preheated oven for 10-12 minutes, or until cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and serve with lemon wedges. Enjoy your Mediterranean Baked Cod!
Notes
- Chef tip: For a spicy version, add more red pepper flakes or serve with hot sauce.
- Best substitution: No feta? Try crumbled goat cheese or omit for a dairy-free version.
- Make-ahead: Prepare the tomato and olive mixture up to a day ahead. Store separately from cod until ready to bake.
- Scaling: This recipe easily doubles or triples for a larger crowd.
- Troubleshooting: If your cod is sticking to the skillet, it's not hot enough. Preheat your skillet over medium-high heat before adding the oil.
Storage
- Fridge: Store leftovers in an airtight container 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 the oven at 350°F (175°C) for 10-15 minutes.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, covered with a damp paper towel.
- Make ahead: Prepare the tomato and olive mixture up to a day ahead.
Nutrition Per Serving
- Calories: 320
- Protein: 32g
- Fat: 13g
- Carbs: 14g
- Fiber: 2g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 95mg
- Sat. Fat: 5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives FAQs
Yes, thaw frozen cod fillets overnight in the fridge before using. Pat dry before cooking to ensure a crispy exterior.
Overcooking can make cod dry. Use an instant-read thermometer to ensure it reaches 145°F (63°C). If you don't have a thermometer, check for opaque, flaky fish.
Yes, cook cod at 375°F (190°C) for 8-10 minutes, then add the tomato mixture and bake for an additional 5-7 minutes.
Prepare the tomato and olive mixture up to a day ahead. Store separately from cod until ready to bake.
Serve with crusty bread, quinoa, or a side salad for a complete meal.
A Warm Final Note
I can’t wait for you to try Easy Mediterranean 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!
