Baked Cod Tomato Olive Salsa (Printable View)
Tender cod fillets paired with a fresh tomato and olive topping for a light Mediterranean meal.
# What You Need:
→ Fish
01 - 4 cod fillets (about 5 oz each), skinless and boneless
02 - 1 tablespoon olive oil
03 - ½ teaspoon salt
04 - ¼ teaspoon freshly ground black pepper
05 - 1 lemon, sliced
→ Tomato and Olive Salsa
06 - 2 medium ripe tomatoes, diced
07 - ⅓ cup pitted Kalamata olives, chopped
08 - 2 tablespoons red onion, finely diced
09 - 2 tablespoons fresh flat-leaf parsley, chopped
10 - 1 tablespoon capers, drained
11 - 1 tablespoon extra-virgin olive oil
12 - 1 teaspoon red wine vinegar
13 - 1 small garlic clove, minced
14 - Pinch of salt and black pepper
# How-To Steps:
01 - Preheat oven to 400°F. Line a baking dish with parchment paper or lightly oil it.
02 - Pat cod fillets dry and place them in the prepared baking dish. Drizzle with olive oil and season with salt and pepper. Lay lemon slices on top of each fillet.
03 - Bake in the preheated oven for 15–20 minutes, or until the fish flakes easily with a fork.
04 - While the cod bakes, combine tomatoes, olives, red onion, parsley, capers, olive oil, red wine vinegar, garlic, salt, and pepper in a bowl. Mix gently to combine.
05 - Remove cod from the oven. Discard lemon slices. Transfer fillets to plates and top generously with tomato and olive salsa. Serve immediately.
# Expert Advice:
01 -
- The contrast between the delicate, buttery cod and the punchy, acidic salsa creates restaurant quality balance without any fancy techniques
- Everything comes together in under 40 minutes, and the salsa can be made ahead while the fish bakes
02 -
- Overcooked cod becomes dry and rubbery, so start checking at the 15 minute mark even if your fillets seem thick
- Let the salsa sit for at least 10 minutes before serving so the flavors have time to make friends with each other
03 -
- Bring your cod to room temperature for about 15 minutes before baking, which helps it cook more evenly and prevents the outside from drying out before the center is done
- Pat the fish completely dry with paper towels before seasoning, as any surface moisture will prevent the fish from developing a subtle, appealing texture