Baked Cod Tomato Olive Salsa

The first time I made this baked cod, it was one of those Tuesday nights when the refrigerator felt surprisingly empty but I refused to order takeout again. The combination of tender fish and that bright, briny salsa made the whole kitchen smell like a tiny Italian coastal restaurant, and my roommate actually came out of her room asking what I was making. Now its my go to when I want something that feels elegant but requires almost zero effort.

Last summer, I served this at a small dinner party when my friend Sarah mentioned she was trying to eat more fish but found it boring. The way she went quiet after the first bite, then immediately asked for the recipe, told me everything. Now she makes it for her family every Sunday, and they think shes some sort of seafood wizard.

Ingredients

• Cod fillets: Four pieces work perfectly, and if your filets are thicker than usual, give them an extra 2 to 3 minutes in the oven
• Olive oil: One tablespoon for the fish keeps it moist, while the extra virgin in the salsa adds that signature Mediterranean richness
• Tomatoes: Choose ripe but still firm ones so your salsa stays fresh and doesnt turn watery
• Kalamata olives: Their deep, briny flavor is the backbone of the salsa, and chopping them releases more of that salty punch
• Capers: These tiny preserved buds add an incredible burst of salty tang that somehow makes everything else taste brighter
• Fresh parsley: Flat leaf has more flavor than curly, and bringing it to room temperature before chopping helps it release its oils
• Red wine vinegar: Just enough to tie everything together without overwhelming the delicate fish

Instructions

Prep the oven and pan:

Preheat your oven to 200°C (400°F) and line a baking dish with parchment paper or give it a quick coat of olive oil

Season the fish:

Pat the cod fillets completely dry with paper towels, place them in your baking dish, drizzle with olive oil, and season with salt and pepper before topping each fillet with a lemon slice

Bake until perfect:

Slide the dish into the oven and bake for 15 to 20 minutes, checking for doneness when the fish flakes easily with a fork

Make the magic salsa:

While the cod bakes, combine the diced tomatoes, chopped olives, red onion, parsley, capers, extra virgin olive oil, red wine vinegar, garlic, and a pinch of salt and pepper in a bowl, mixing gently so you dont crush the tomatoes

Bring it all together:

Remove the cod from the oven, discard the lemon slices, transfer each fillet to a plate, and pile that beautiful tomato and olive salsa generously on top before serving immediately

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My dad, whos notoriously picky about fish, tried this once and now requests it every time he visits. Theres something about how the warm cod melts into the cool, bright salsa that makes it feel sophisticated yet comfortingly simple.

Choosing the Best Cod

Look for filets that are translucent and have a clean, almost sweet smell without any fishy ammonia odor. If they look opaque or have brown spots, theyve been sitting too long. Frozen cod can work beautifully if thawed overnight in the refrigerator.

Making It Your Own

Sometimes I add a pinch of red pepper flakes to the salsa when I want a little heat, or throw in some fresh basil alongside the parsley. The beauty of this dish is its versatility while staying true to its Mediterranean roots.

Perfect Sides to Complete the Meal

Roasted potatoes or steamed green beans make this feel like a complete dinner, but sometimes I just serve it with a simple arugula salad dressed in lemon and olive oil. The key is keeping sides light so they dont compete with the delicate fish.

• A crusty piece of bread is perfect for sopping up any extra salsa that escapes onto the plate
• A crisp white wine like Pinot Grigio or Sauvignon Blanc echoes the bright, fresh flavors
• Leftover salsa keeps beautifully in the refrigerator for up to three days and is incredible on scrambled eggs the next morning

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This recipe has become my answer to the eternal question of what to make when I want something light and satisfying but absolutely refuse to spend hours in the kitchen. Its the kind of meal that makes you feel taken care of.

Recipe Questions & Answers

→ What type of fish works best for this dish?

Firm white fish like cod is ideal as it holds together well during baking and absorbs the flavors of the salsa beautifully.

→ Can I prepare the tomato and olive salsa in advance?

Yes, the salsa can be made a few hours ahead to let the flavors meld, but it’s best served fresh at room temperature.

→ How to avoid overcooking the fish?

Bake the cod until it flakes easily with a fork, usually 15-20 minutes, and keep an eye during the last minutes to prevent dryness.

→ Are there suitable substitutes for Kalamata olives?

Green olives or other briny olives can be used, though Kalamata provides a distinctive rich and fruity flavor that complements the dish well.

→ What sides best accompany this dish?

Steamed green beans, roasted potatoes, or a simple mixed salad balance the light and fresh profile of the cod and salsa.

→ Can the salsa handle some heat?

Adding a pinch of chili flakes to the salsa introduces a subtle spicy kick that enhances its brightness without overpowering.