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.
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.
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.