Baked Cod with Tomato Olive Salsa (Printable)
Tender cod fillets with vibrant tomato, olive, and herb salsa. A light Mediterranean-inspired dish ready in just 35 minutes.
# What You’ll Need:
→ Fish
01 - 4 cod fillets (about 5.3 oz each), skinless and boneless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, cut into wedges for serving
→ Tomato and Olive Salsa
06 - 2 large ripe tomatoes, finely diced
07 - 1/2 cup pitted green olives, chopped
08 - 1/2 cup pitted black olives, chopped
09 - 2 tablespoons red onion, finely chopped
10 - 2 tablespoons fresh parsley, chopped
11 - 1 tablespoon fresh basil, chopped
12 - 1 tablespoon capers, rinsed and chopped
13 - 2 tablespoons extra-virgin olive oil
14 - 1 tablespoon lemon juice
15 - 1/4 teaspoon sea salt
16 - 1/8 teaspoon freshly ground black pepper
# How to Prepare:
01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the cod fillets dry with paper towels. Brush both sides with olive oil and season with salt and pepper.
03 - Arrange the cod fillets on the prepared baking sheet. Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque throughout.
04 - While the cod is baking, combine the diced tomatoes, green olives, black olives, red onion, parsley, basil, capers, extra-virgin olive oil, lemon juice, salt, and pepper in a medium bowl. Mix well and allow flavors to meld.
05 - Remove the cod from the oven and transfer to serving plates. Top generously with the tomato and olive salsa and serve with lemon wedges.
# Expert Advice:
01 -
- The vibrant salsa comes together while the fish bakes, meaning you can create something that looks and tastes restaurant-worthy in just 35 minutes.
- The contrast between the delicate, flaky cod and the bold, punchy salsa creates this perfect balance that somehow makes everyone at the table fall silent for the first few bites.
02 -
- Overcooked cod becomes dry and rubbery, so start checking for doneness at the 12-minute mark if your fillets are on the thinner side.
- Making the salsa at least 15 minutes before serving allows the flavors to meld and develop, transforming it from good to extraordinary.
03 -
- Using a mix of multicolored heirloom tomatoes in the salsa creates a stunning presentation that makes guests think youve spent hours in the kitchen.
- A splash of dry white wine added to the baking sheet creates a gentle steam environment that helps keep the cod incredibly moist during cooking.