Baked cod with olives and tomatoes

Our baked cod with olives and tomatoes, is an easy dish to put together and the whole thing takes about 30 minutes. An easy and healthy lunch or dinner for the whole family.

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Baked cod with olives and tomatoes – serves 4

  • 680 g cod fillet
  • 1 small red onion OR large shallot, sliced
  • 3 cloves garlic crushed
  • 450 g cherry tomatoes halved
  • 4 tablespoons sliced black olives
  • 2 – 4 tablespoon olive oil
  • 1 teaspoon Italian seasoning
  • salt & pepper to taste
  • 60 ml dry white wine
  • 4 tablespoons butter chopped
  1. Preheat the oven to 400°F.
  2. Lightly grease a rectangular baking dish that will comfortably hold all your cod pieces and tomatoes.
  3. Place the fish in single layer then scatter with the onion, garlic, tomatoes and olives.
  4. Drizzle with olive oil and sprinkle with Italian seasoning, salt and pepper.
  5. Pour the wine into the dish.
  6. Scatter the butter evenly over the dish.
  7. Bake for 15-20 minutes, or until the tomatoes and fish are cooked.
  • Notes
    • This recipe is delicious with any white fish that bakes in 15-20 minutes. Choose thicker, firmer fish fillets for best results.
    • Tomatoes: Feel free to use regular tomatoes vs cherry tomatoes. I recommend removing at least part of the seedy part to keep the dish from turning out watery. Dice the tomatoes into 1-inch pieces before adding to the dish.
    • Red onion: Feel free to leave these out if you’re sensitive to onion.
    • Olives: If you don’t like olives, leave them out. Capers are a great substitute, if you like those. Green olives can also be used.
    • Butter: The butter is technically not needed, but it does yield a super delicious sauce and helps to keep the fish from drying out. Feel free to cut the amount in half or leave it out entirely for a slimmer dish. If you leave it out, brush the top of the fish with olive oil.
    • White wine: This recipe is delicious with white wine, but works great with just water, too. So don’t worry if you don’t want to use the wine, it’s not essential to the success of the recipe.
  • Recipe tips
    • To keep the cod from sticking to the baking dish, make sure to lightly wipe the dish with olive oil before adding the fillet pieces.
    • If you have skin-on fillets, place the fish with the skin down to reduce the risk of sticking.
    • What temperature should you cook the fish to? Until it reaches an internal temperature of 145°F in the thickest part of the fish. Another tell-tale sign your fish is done is opaque flesh that flakes easily.
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