Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Easy Mediterranean Baked Cod with Tomatoes and Olives is a 20-minute, better-than-takeout dinner. After making this many times, I discovered the trick to perfectly tender cod every time. The crispy edges, juicy center, and tangy Mediterranean flavors will make your kitchen smell amazing. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Crispy Loaded Baked Potatoes with Cheddar and Bacon and Easy Keto Coconut Flour Pancakes with Fresh Berries.
Why This Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout Is Pure Comfort
- Easy, 20-minute dinner
- Crispy edges, juicy center
- Tangy Mediterranean flavors
- Better than takeout
What You'll Need for Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 4 cod fillets
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive oil
- 4 cloves garlic
- 1 lemon
- 1 tsp dried oregano
- Salt and pepper
- Optional: Fresh parsley
- Optional: Red pepper flakes
📝 Ingredient Notes
- cod fillets: Substitute with halibut or mahi-mahi if cod is not available.
🛒 Tools & Equipment I Recommend
- Good quality olive oil — Enhances the Mediterranean flavors → See on Amazon
- Cast iron skillet — Achieves crispy edges on the cod → See on Amazon
How to Make Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel, then season with salt, pepper, and dried oregano.
- Sear cod: Heat olive oil in an oven-safe skillet over medium-high heat. Add cod fillets and cook for 2-3 minutes on each side until golden brown.
- Add tomatoes and olives: Add cherry tomatoes, olives, minced garlic, and lemon slices to the skillet. Spoon the olive oil and juices over the cod.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and red pepper flakes (optional). Serve with Crispy Loaded Baked Potatoes with Cheddar and Bacon or Easy Keto Coconut Flour Pancakes with Fresh Berries.
Cook's Tips for Perfect Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
- Common mistake and fix: Avoid overcooking the cod. It will become dry. To prevent this, use an instant-read thermometer and remove the cod from the oven at 140°F (60°C). The residual heat will cook it to 145°F (63°C).
- Pro tip: For extra crispy edges, start the cod in a cold skillet, then turn the heat to medium-high. This helps to create a crust.
- Pro tip: To make this dish more family-friendly, omit the red pepper flakes or use mild chili flakes.
Storing & Reheating Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Prepare the cod and tomato mixture up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
Freezing Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
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 (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may become slightly soggy.
Recipe Notes
- Chef tip: For a one-pan meal, serve the cod with Crispy Greek Lemon Potatoes on the side.
- Best substitution: Substitute the cod with salmon for a similar, yet different flavor profile.
- Make-ahead: Prepare the cod and tomato mixture up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
- Scaling: This recipe is easily scalable. Simply adjust the quantities of the ingredients to feed more people.
- Troubleshooting: If the cod is not cooking evenly, try using a larger skillet or baking dish to give the fillets more space.
Want to level up this recipe?
Instant-read thermometer — Prevents overcooking and ensures perfectly tender cod → Check price on Amazon
Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout
Ingredients
Main Ingredients
- 4 cod fillets
- 1 pint cherry tomatoes
- 1/2 cup pitted Kalamata olives
- 1/4 cup olive oil
Seasonings
- 4 cloves garlic
- 1 lemon
- 1 tsp dried oregano
- Salt and pepper
Optional Toppings
- Fresh parsley
- Red pepper flakes
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C).
- Prepare cod: Pat cod fillets dry with a paper towel, then season with salt, pepper, and dried oregano.
- Sear cod: Heat olive oil in an oven-safe skillet over medium-high heat. Add cod fillets and cook for 2-3 minutes on each side until golden brown.
- Add tomatoes and olives: Add cherry tomatoes, olives, minced garlic, and lemon slices to the skillet. Spoon the olive oil and juices over the cod.
- Bake: Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is cooked through and flakes easily with a fork.
- Serve: Garnish with fresh parsley and red pepper flakes (optional). Serve with Crispy Loaded Baked Potatoes with Cheddar and Bacon or Easy Keto Coconut Flour Pancakes with Fresh Berries.
Notes
- Chef tip: For a one-pan meal, serve the cod with Crispy Greek Lemon Potatoes on the side.
- Best substitution: Substitute the cod with salmon for a similar, yet different flavor profile.
- Make-ahead: Prepare the cod and tomato mixture up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
- Scaling: This recipe is easily scalable. Simply adjust the quantities of the ingredients to feed more people.
- Troubleshooting: If the cod is not cooking evenly, try using a larger skillet or baking dish to give the fillets more space.
Storage
- Fridge: Store leftovers in an airtight container in the fridge 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 (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. The texture may become slightly soggy.
- Make ahead: Prepare the cod and tomato mixture up to 1 day ahead. Store separately in the fridge. Bake as directed when ready to serve.
Nutrition Per Serving
- Calories: 280
- Protein: 30g
- Fat: 14g
- Carbs: 8g
- Fiber: 1g
- Sugar: 3g
- Sodium: 600mg
- Cholesterol: 70mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout FAQs
Your cod may be dry if it was overcooked. To prevent this, use an instant-read thermometer and remove the cod from the oven at 140°F (60°C). The residual heat will cook it to 145°F (63°C).
Yes, you can make this recipe in the air fryer. Preheat the air fryer to 400°F (200°C), then cook the cod for 8-10 minutes, flipping halfway through. Add the tomatoes and olives for the last 5 minutes of cooking.
The best way to reheat leftover cod is in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. This helps to maintain the texture and flavor of the cod.
Yes, you can freeze cooked cod for up to 2 months. Thaw overnight in the fridge before reheating. Keep in mind that the texture may change slightly after freezing.
Serve this Mediterranean cod with Crispy Loaded Baked Potatoes with Cheddar and Bacon or Easy Keto Coconut Flour Pancakes with Fresh Berries for a complete meal.
A Warm Final Note
I can’t wait for you to try Easy Mediterranean Baked Cod with Tomatoes and Olives: Better Than Takeout 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!
