Baked Cod with Tomato and Olive Salsa (Printable Version)

Tender cod fillets baked to perfection with vibrant tomato and olive salsa topping for a light Mediterranean-style main dish.

# What You'll Need:

→ Fish

01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 2 tbsp olive oil
03 - 1/2 tsp sea salt
04 - 1/4 tsp freshly ground black pepper
05 - 1 lemon, thinly sliced

→ Tomato and Olive Salsa

06 - 2 ripe medium tomatoes, diced
07 - 1/2 cup pitted Kalamata olives, chopped
08 - 1/4 cup red onion, finely diced
09 - 2 tbsp fresh parsley, chopped
10 - 1 tbsp capers, rinsed and drained
11 - 1 tbsp extra-virgin olive oil
12 - 1 tbsp lemon juice
13 - 1/4 tsp crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste

# Step-by-Step:

01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the cod fillets dry. Brush with olive oil and season both sides with salt and pepper. Arrange the fillets in the prepared baking dish. Top each fillet with a lemon slice.
03 - Bake for 15-20 minutes, or until the fish flakes easily with a fork and is opaque in the center.
04 - While the cod is baking, prepare the salsa: In a medium bowl, combine the diced tomatoes, chopped olives, red onion, parsley, capers, olive oil, lemon juice, and red pepper flakes (if using). Mix well and season with salt and pepper to taste.
05 - Remove the cod from the oven. Plate each fillet and generously spoon the tomato and olive salsa over the top. Serve immediately.

# Expert Advice:

01 -
  • It comes together in under 40 minutes but tastes like something from a seaside restaurant
  • The salsa can be made ahead and actually gets better as the flavors meld together
02 -
  • Dry your fish thoroughly with paper towels before seasoning or the oil will not coat properly and the texture will be watery
  • Let the salsa sit for at least 10 minutes before serving to give the flavors time to get friendly with each other
03 -
  • A crisp white wine like Sauvignon Blanc is perfect for both deglazing your pan and pairing with dinner
  • If your cod fillets vary in thickness, check the thinner ones a few minutes early so they do not overcook

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