Baked Cod with Cherry Tomatoes and Olives
Thawed cod fillets bake over cherry tomatoes, olives and sliced onion. Start the vegetables first and use fish temperature, not a fixed minute count, for doneness.
Start with fully thawed, similar-sized fillets
This recipe is for thawed cod, not a method for baking a solid frozen block. Thaw fish in the refrigerator and follow the packaging instructions, including any directions about removing vacuum packaging before thawing. Pat the surface dry, then choose portions of reasonably similar thickness. Thin tail pieces cook sooner than thick center cuts; remove finished portions when safe rather than letting them dry out while another portion finishes.
Why the vegetables go in first
Cherry tomatoes and onion need time to soften, while cod cooks relatively quickly. Giving the vegetables a head start helps avoid keeping the fish in the oven for the entire vegetable cooking time. Use a broad dish so the mixture is not piled deeply. The tomatoes release juices as they roast; adding broth or wine is not needed for this version. Avoid placing a very cold glass dish directly into a hot oven unless its manufacturer allows it.
Temperature is the important fish check
Use a food thermometer in the thickest part of each portion, inserted so its sensing tip reaches the center rather than the hot dish. FoodSafety.gov gives 145°F/63°C for fish. Flesh should also be opaque and separate readily, but a clock cannot tell you the center temperature: fillet thickness, starting temperature and ovens vary. This recipe does not use a lower restaurant-style temperature or promise safety from a specified bake time alone.
Olives, salt and substitutions
Taste a drained olive before seasoning the vegetables because brine and olive varieties differ. Start with less salt if needed. Any pitted olive you enjoy is suitable; check carefully for leftover pits. Haddock can be a practical substitute, but use the same safe-temperature check and adjust time to its thickness. This is not a claim that every fish species or frozen product behaves identically. Contains fish; check labels on other ingredients for allergens.
Serving and storage
A grain or pasta side can catch the tomato juices, while a chopped cucumber salad adds a fresh contrast. Refrigerate leftovers promptly at 40°F/4°C or colder and use within 2 days. Reheat cooked leftovers to 165°F/74°C; cover loosely and add a small splash of water to reduce drying if needed. Do not count on the delicate fish texture being the same as freshly baked.
Should I cover the cod?
This method bakes uncovered over a moist vegetable base. A tight lid changes evaporation and the cooking time. If the surface is browning too quickly before the center reaches a safe temperature, cover loosely with foil and continue checking. Do not reduce the required center temperature to protect texture.
Step-by-step illustration
More recipes to make a meal
Serve the fish beside lemon chickpea couscous. For a pasta side, try tomato basil orzo.
Food safety and editorial notes
Contains fish. Thaw safely according to packaging. Fish minimum 145°F/63°C; leftovers 165°F/74°C. Original editorial guidance, not represented as kitchen-tested. Images are AI-generated illustrations.
For the minimum cooking temperatures cited here, see the FoodSafety.gov safe minimum temperature chart.
Baked Cod with Cherry Tomatoes and Olives
Equipment
- 1 23 x 33 cm/9 x 13-inch baking dish, oven gloves and instant-read food thermometer
Ingredients
- 600 g cod fillets 4 portions, completely thawed, around 2–3 cm thick
- 350 g cherry tomatoes halved
- 60 g pitted olives drained and roughly chopped
- 1 small red onion thinly sliced
- 2 garlic cloves finely sliced
- 2 tablespoons olive oil divided
- 1/2 teaspoon dried oregano
- 1/4 teaspoon fine salt start with less if olives are salty
- 1/4 teaspoon black pepper
- 1 tablespoon lemon juice for finishing
- 1 tablespoon chopped parsley
Instructions
- Preheat the oven to 200°C/400°F. Mix tomatoes, olives, onion, garlic, oregano and 1 tablespoon oil in a baking dish. Add half the salt and pepper. Spread into a shallow layer and roast for about 15 minutes until the tomatoes start to soften.
- While the vegetables roast, pat the thawed cod dry with clean paper towels. Check for pin bones and remove them. Brush with the remaining oil and season with the remaining salt and pepper. Keep raw fish and its utensils away from foods ready to eat.
- Carefully nestle the cod portions among the hot vegetables. Bake for roughly 12–18 minutes, checking earlier for thin pieces. Insert a food thermometer into the thickest part of each portion; cook fish to 145°F/63°C. Thick fillets may need longer, so temperature takes priority.
- Take the dish out carefully, spoon the hot tomato juices over the fish and finish with lemon juice and parsley. Serve immediately with your chosen side. Refrigerate leftovers promptly in shallow containers rather than leaving the baking dish out to cool for hours.
