Baked Cod with Tomato Olive Salsa

The first time I made this cod with tomato olive salsa, I was transported to a seaside café in Greece I'd visited years ago. The briny scent of olives mixed with fresh tomatoes filled my kitchen as I chopped, reminding me of Mediterranean breezes and whitewashed buildings against blue waters. What started as a simple weeknight dinner experiment has become my go-to impressive yet effortless dish for guests.

Last summer, I served this at an impromptu dinner when my brother unexpectedly brought his new girlfriend over. The kitchen was sweltering, and I was panicking about what to make. This dish saved me, and later his girlfriend whispered she was impressed by my cooking skills. Little did she know how simple it actually was!

Ingredients

• Cod fillets: Look for thick, center-cut pieces that feel firm and smell fresh like the ocean, not fishy.
• Mixed olives: Using both green and black olives creates a beautiful color contrast and layers of briney flavor that transforms the dish.
• Fresh herbs: Please dont substitute dried herbs here, the brightness of fresh parsley and basil provides that crucial Mediterranean character.
• Capers: These tiny flavor bombs add a distinctive tanginess that elevates the entire salsa.

Instructions

Prep your fish:

Pat those beautiful fillets completely dry with paper towels, which is the secret to getting a nice exterior. I brush both sides with olive oil rather than drizzling, ensuring even coverage.

Bake with care:

Arrange the cod on your lined baking sheet with a bit of space between each piece. The fish is perfectly done when it just begins to flake when gently pressed with a fork.

Create your vibrant salsa:

While the fish works its magic in the oven, dice everything for the salsa to roughly the same size for the best texture. The colors that emerge in your mixing bowl are absolutely stunning.

Bring it all together:

When plating, be generous with the salsa, spooning it high atop each fillet. The warm fish will slightly heat the salsa, releasing its aromatic oils.

Save

My neighbor Catherine, who swore she didnt like seafood, came over for coffee one morning when leftover salsa was sitting in my fridge. I convinced her to try just a spoonful on a cracker, and her eyes widened in surprise. Two weeks later, she texted me a photo of her own version of the dish, saying her family had devoured it.

Serving Suggestions

Ive discovered this cod pairs beautifully with a simple side of lemony roasted potatoes. The starchy potatoes soak up the flavorful salsa juices that inevitably run off the fish, creating these perfect bites that make everyone at the table reach for seconds. For a lighter option, a crisp arugula salad dressed with just lemon and olive oil provides a peppery counterpoint.

Making It Your Own

One rainy Sunday when I couldnt get to the store, I discovered this recipe welcomes adaptations based on what you have on hand. Ive successfully swapped in cherry tomatoes when larger ones werent ripe, added a minced jalapeño for heat, and even incorporated preserved lemon for a more intense citrus note. The basic formula of tomato-briny-herb-acid still shines through with these variations.

Storage and Leftovers

If by some miracle you have leftovers, the fish and salsa store wonderfully separately in airtight containers for up to two days. The salsa actually improves overnight as the flavors continue to develop and meld together.

• Cold leftover cod makes an incredible addition to a lunch salad the next day.
• The extra salsa is brilliant spread on toasted sourdough for a quick bruschetta snack.
• For reheating, warm the fish gently in a 275°F oven just until heated through to prevent it from drying out.

Save

This Mediterranean-inspired cod has become my culinary ambassador, converting even the most committed fish skeptics at my table. Its the perfect reminder that sometimes the simplest preparations with quality ingredients create the most memorable meals.

Recipe FAQs

→ How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and appears opaque throughout. Bake for 15-18 minutes at 400°F, checking at the 15-minute mark to avoid overcooking.

→ Can I prepare the salsa ahead of time?

Yes, the salsa can be prepared up to 2 hours in advance. Combine all ingredients and let the flavors meld in the refrigerator. This actually improves the taste as the ingredients blend together.

→ What fish can I substitute for cod?

Haddock, halibut, sea bass, or tilapia work beautifully as alternatives. Adjust cooking time slightly depending on fillet thickness to ensure the flesh is opaque and flakes easily.

→ Is this suitable for dietary restrictions?

This dish is naturally gluten-free, dairy-free, and pescatarian. It accommodates most dietary needs. Always check olive and caper labels for potential sulfite traces if you have sensitivities.

→ What side dishes pair well with this?

Serve alongside steamed vegetables, roasted potatoes, or a crisp green salad. Roasted zucchini or asparagus complements the Mediterranean flavors beautifully.