Baked Cod Tomato Olive Salsa

The smell of lemons and olives always takes me back to a tiny apartment kitchen in Barcelona where I first learned that simple ingredients, treated with respect, can create something extraordinary. My landlord, an elderly woman named Maria, would laugh at how carefully I measured everything while she just cooked by feel and intuition. This baked cod recipe is my attempt to capture that effortless Mediterranean magic she showed me.

Last summer I made this for my parents on their anniversary, watching my usually skeptical father go back for seconds three times. The way the bright flavors dance across your palate makes it impossible not to smile while eating, which is really the whole point of sharing good food with people you love.

Ingredients

• 4 cod fillets: Cod has such a mild, sweet flavor that lets the salsa shine while still maintaining its beautiful flaky texture when baked
• 2 tbsp olive oil: A good quality olive oil creates a protective barrier that keeps the fish moist while it bakes
• 1/2 tsp sea salt: The larger crystals of sea salt dissolve slowly, building layers of flavor rather than just hitting you with saltiness
• 1/4 tsp freshly ground black pepper: Freshly cracked pepper has a complex, aromatic quality that pre-ground simply cannot match
• 1 lemon, thinly sliced: Placing lemon slices directly on the fish while baking infuses it with subtle citrus notes throughout
• 2 ripe medium tomatoes: Over-ripe tomatoes will make your salsa watery while under-ripe ones lack that bright, sweet acidity
• 1/2 cup pitted Kalamata olives: These bring that signature briny punch that makes the salsa taste authentically Mediterranean
• 1/4 cup red onion: Red onion has a milder, sweeter bite than white or yellow onions that plays beautifully with the fish
• 2 tbsp fresh parsley: Fresh herbs are non-negotiable here as dried parsley would make the salsa taste dusty and sad
• 1 tbsp capers: These little flower buds add an intense burst of salty, tangy flavor that pulls everything together
• 1 tbsp extra-virgin olive oil: The extra virgin quality here matters since it is not being heated, preserving all those delicate fruity notes
• 1 tbsp lemon juice: Fresh lemon juice cuts through the richness of the fish and olives, brightening every single bite
• 1/4 tsp crushed red pepper flakes: Even a tiny amount adds warmth that makes all the other flavors pop

Instructions

Preheat and prepare your baking dish:

Set your oven to 200°C (400°F) and line a baking dish with parchment paper for easy cleanup, or give it a light coating of olive oil

Season the cod fillets:

Pat your fish completely dry with paper towels because wet fish will steam instead of bake, then brush with olive oil and season generously with salt and pepper

Arrange the fish:

Place each fillet in your prepared dish and top with a slice of lemon, placing them cut side down against the fish for maximum flavor transfer

Bake until perfectly tender:

Slide the dish into the oven for 15 to 20 minutes until the fish flakes easily with a gentle press of your fork and has turned completely opaque throughout

Mix the vibrant salsa:

While the cod bakes, toss together those diced tomatoes, chopped olives, red onion, fresh parsley, capers, olive oil, lemon juice and red pepper flakes until everything is well combined

Season the salsa:

Taste your salsa and adjust the salt and pepper to your liking, remembering it should be bold enough to stand up to the mild fish

Bring it all together:

Pull the baked cod from the oven, transfer each fillet to a plate and spoon that beautiful tomato and olive salsa generously over the top while everything is still warm

Save

My friend Sarah, who swears she hates fish, asked for the recipe after just one bite of this cod. Something about how the bright, zesty salsa plays against the mild, tender fish just works on a level that makes even skeptics reconsider their position on seafood.

Choosing the Perfect Fish

I have learned through many grocery store runs that the best cod fillets should smell like the ocean, not fishy at all. Look for fillets that are translucent and have no browning or discoloration, and do not be afraid to ask your fishmonger when the fish was delivered.

Make-Ahead Magic

The salsa actually tastes better if you make it an hour or two ahead, giving all those bold flavors time to get acquainted. Just keep it at room temperature since cold salsa would instantly cool down your perfectly baked fish.

Serving Suggestions That Work

This dish needs something to soak up all those delicious juices and a simple side of couscous or steamed green beans works beautifully. A crisp white wine like Sauvignon Blanc makes everything feel like a special occasion even on a Tuesday.

• Warm crusty bread is essential for mopping up the extra salsa
• A simple arugula salad dressed with lemon vinaigrette balances the meal perfectly
• The leftovers, if you somehow have any, are delicious cold for lunch the next day

Save

There is something deeply satisfying about a meal that looks elegant but comes together with such ease. This cod always reminds me that the best cooking is often just about letting good ingredients shine.

Recipe FAQs

→ How do I know when the cod is fully cooked?

The cod is done when it flakes easily with a fork and appears opaque throughout. Baking at 200°C (400°F) for 15-20 minutes ensures tender, moist fish.

→ Can I substitute other fish for cod?

Yes, halibut or haddock work well as alternatives, providing a similar texture and mild flavor suited to baking.

→ What types of olives work best in the salsa?

Kalamata olives add a rich, briny flavor, but you can also use other pitted olives to suit your taste preferences.

→ How can I adjust the salsa's spiciness?

Include or omit crushed red pepper flakes depending on your desired heat level for a mild or zesty salsa.

→ What side dishes complement this cod preparation?

Steamed vegetables, couscous, or a light green salad all pair nicely, balancing the flavors and keeping the meal fresh.