Baked Cod Tomato Olive Salsa (Printable View)
Tender cod fillets baked and topped with a fresh tomato and olive salsa, perfect for easy meals.
# What You'll Need:
→ Fish
01 - 4 cod fillets (about 5 ounces each), skinless and boneless
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1 lemon, thinly sliced
→ Tomato and Olive Salsa
06 - 2 ripe medium tomatoes, diced
07 - 1/2 cup pitted Kalamata olives, chopped
08 - 1/4 cup red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon capers, rinsed and drained
11 - 1 tablespoon extra-virgin olive oil
12 - 1 tablespoon lemon juice
13 - 1/4 teaspoon crushed red pepper flakes (optional)
14 - Salt and freshly ground black pepper, to taste
# How-To Steps:
01 - Preheat the oven to 400°F. Line a baking dish with parchment paper or lightly grease it.
02 - Pat the cod fillets dry. Brush with olive oil and season both sides with salt and pepper. Arrange the fillets in the prepared baking dish. Top each fillet with a lemon slice.
03 - Bake for 15–20 minutes, or until the fish flakes easily with a fork and is opaque in the center.
04 - While the cod is baking, prepare the salsa: In a medium bowl, combine the diced tomatoes, chopped olives, red onion, parsley, capers, olive oil, lemon juice, and red pepper flakes (if using). Mix well and season with salt and pepper to taste.
05 - Remove the cod from the oven. Plate each fillet and generously spoon the tomato and olive salsa over the top. Serve immediately.
# Expert Advice:
01 -
- The contrast between the delicate, flaky cod and the bold, briny salsa creates that perfect restaurant quality balance without any fancy techniques
- Everything comes together in under 40 minutes but tastes like you spent all day planning something special
02 -
- Patting the fish completely dry before baking is the single most important step for achieving that perfectly tender, non-soggy texture
- Making the salsa while the fish bakes allows the flavors to meld together slightly, creating that restaurant quality consistency
03 -
- Let the fish rest for 5 minutes after baking so the juices redistribute instead of running out onto your plate
- Grating a tiny bit of lemon zest over the finished dish adds an aromatic burst that makes the whole dish feel more intentional