Pin this This Mediterranean-inspired dish features tender cod fillets baked until perfectly flaky and topped with a bright, tangy salsa of ripe tomatoes, briny Kalamata olives, and capers. The contrast between the mild, buttery fish and the bold, zesty topping creates a balanced main course that feels special enough for entertaining yet comes together quickly enough for weeknight dinners.
Last summer, my neighbor who spent every July on the Greek islands dropped off some tomatoes from her garden. She told me the secret to great fish was letting simple ingredients speak for themselves. That evening I threw together this cod with whatever I had in the fridge, and something magical happened. The way the bright, salty salsa hit the tender fish made me feel like I was sitting at a seaside taverna instead of my tiny kitchen.
I made this for my sister during one of those chaotic weeks when life feels too big and cooking feels like just another task. She took one bite, put her fork down, and said the house finally smelled like something good was happening. We sat at the counter together, ate straight from the baking dish, and talked until the wine was gone.
Ingredients
- Cod fillets: I learned the hard way that patting fish completely dry before seasoning makes all the difference between steamed and beautifully baked
- Extra virgin olive oil: Use the good stuff here since it carries half the flavor and helps those spices cling to every inch
- Kalamata olives: Their briny punch cuts through the mild cod so grab the best quality ones you can find
- Ripe tomatoes: They should yield slightly when squeezed but still hold their shape when diced
- Capers: These little salty buds are what makes the salsa sing so do not skip them
Instructions
- Get your oven ready:
- Crank it to 200°C and line your baking dish with parchment because nobody has time for stuck on fish cleanup tonight
- Prep the cod:
- Give each fillet a thorough pat down with paper towels, brush with olive oil, and season both sides like you mean it
- Start the bake:
- Nestle those lemon slices right on top and slide the dish into the oven for about 15 minutes until the fish flakes apart at the slightest touch
- Make the salsa:
- While the cod works, toss together your tomatoes, olives, onion, parsley, capers, olive oil, lemon juice, and red pepper flakes until it looks like a party in a bowl
- Bring it together:
- Pile that vibrant salsa generously over each fillet and watch something simple transform into something stunning
Pin this This recipe became my go to for dinner parties because people assume it took way more effort than it actually did. The first time I served it, my friend asked for the recipe before she even finished her plate. Something about fresh fish and bold flavors makes people feel celebrated.
Choosing Your Fish
I have swapped cod for halibut when feeling fancy and haddock when watching my budget. Any mild white fish works beautifully here but do adjust the cooking time since thicker fillets take a few extra minutes.
Make Ahead Magic
The salsa actually gets better after sitting in the fridge for a few hours. I often make it in the afternoon and let those ingredients get acquainted while I handle everything else. Just give it a good stir before spooning over the fish.
What to Serve Alongside
A simple green salad with a sharp vinaigrette cuts through the richness perfectly. Some nights I roast whatever vegetables are in the crisper drawer and call it dinner. Other times I just crusty bread to soak up those juices.
- Couscous absorbs all those lovely pan juices like nothing else
- Steamed green beans with lemon add brightness without competing
- A crisp white wine makes everything feel more special
Pin this Some nights the simplest food is exactly what we need. This dish reminds me that great cooking does not require complication, just good ingredients and a little patience.
Recipe FAQs
- → What fish works best for this dish?
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Cod fillets are ideal for their mild flavor and flaky texture, but halibut, haddock, or sea bass work beautifully as well. Choose thick, boneless fillets for even cooking.
- → Can I prepare the salsa ahead of time?
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Yes, the tomato and olive salsa can be made up to 4 hours in advance. Store it covered in the refrigerator and bring to room temperature before serving for the best flavor.
- → How do I know when the cod is done?
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The cod is finished when it flakes easily with a fork and appears opaque throughout. The internal temperature should reach 63°C (145°F). Avoid overcooking to keep the fish moist and tender.
- → What sides pair well with this cod?
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Steamed vegetables, couscous, roasted potatoes, or a simple green salad complement the dish beautifully. The Mediterranean flavors also pair well with crusty bread or quinoa.
- → Is this dish suitable for meal prep?
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The cooked cod stores well for up to 2 days in the refrigerator. Keep the salsa separate and add just before serving to maintain texture and freshness. Reheat gently to avoid drying out the fish.
