Baked Cod Tomato Olive Salsa

I started making this dish on weeknights when I needed something that felt like a vacation without the effort. The smell of lemon and brine filling the kitchen always reminded me why I kept coming back to it. It's the kind of recipe that doesn't ask much but gives you something that tastes thoughtful and bright. I've served it to guests who assumed I'd spent an hour on it, and I never correct them.

The first time I made this for my sister, she was having one of those weeks where everything felt heavy. I plated the cod with the salsa spooned over the top, and she paused mid-bite to ask what I'd done differently. I hadn't done anything unusual, but I think the brightness of the tomatoes and olives cut through the fog she'd been in. We finished the whole dish in silence, just eating and breathing a little easier.

Ingredients

• Cod fillets: Choose firm, white fillets that smell clean and oceanic, never fishy. Pat them completely dry so the seasoning sticks and the surface doesn't steam in the oven.
• Olive oil: Use regular olive oil for drizzling the fish since it's going into heat. Save the fancy stuff for finishing or the salsa where you'll actually taste it.
• Sea salt and black pepper: Season generously before baking because fish needs more help than you think. I learned this after too many bland attempts early on.
• Lemon slices: Lay them over the fish while it bakes to keep it moist and add subtle citrus notes. Discard them before serving, they've done their job.
• Ripe tomatoes: Use tomatoes that yield slightly when pressed and smell sweet at the stem. Underripe ones will taste flat and make the salsa feel like an afterthought.
• Kalamata olives: Their briny, fruity flavor is what makes this salsa pop. Chop them roughly so you get little bursts of richness in every bite.
• Red onion: Dice it finely so it blends into the salsa without overwhelming the other flavors. If raw onion bothers you, soak the diced pieces in cold water for five minutes, then drain.
• Fresh parsley: It adds a grassy brightness that balances the brine and acidity. Dried parsley won't give you the same lift, so skip it if you don't have fresh.
• Capers: Rinse them well to wash off excess salt, then chop them if they're large. They add little pops of tangy intensity that tie the whole salsa together.
• Extra virgin olive oil: This is where the good oil matters. It coats the salsa ingredients and carries all the flavors together in a silky, cohesive way.
• Fresh lemon juice: Squeeze it just before mixing so it tastes lively and sharp. Bottled juice will work in a pinch, but it won't have the same zing.
• Dried oregano: A small pinch adds an earthy, Mediterranean warmth. Don't overdo it or it'll taste like pizza seasoning.

Instructions

Prep the oven and fish:

Heat your oven to 200°C (400°F) so it's ready when the fish is seasoned. Pat each cod fillet completely dry with paper towels, then arrange them in a lightly oiled baking dish, leaving space between each piece so the heat can circulate.

Season and top with lemon:

Drizzle olive oil over the fillets, then season both sides with sea salt and black pepper. Lay thin lemon slices across the top of each piece to keep the fish moist and infuse it with subtle citrus as it bakes.

Bake until opaque and flaky:

Slide the dish into the oven and bake for 15 to 18 minutes, checking at the lower end if your fillets are on the thinner side. The cod is done when it turns opaque all the way through and flakes easily when you nudge it with a fork.

Make the salsa:

While the fish bakes, combine diced tomatoes, chopped olives, red onion, parsley, capers, olive oil, lemon juice, and oregano in a bowl. Season with salt and pepper, then stir gently so the tomatoes stay intact and everything gets coated evenly.

Remove lemon and top with salsa:

When the cod comes out of the oven, discard the lemon slices. Spoon the tomato and olive salsa generously over each fillet while the fish is still hot so the flavors meld together.

Serve immediately:

Plate the cod with extra parsley scattered on top if you want a pop of green. Serve it right away while the fish is tender and the salsa is fresh and bright.

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I remember plating this on a Tuesday night after a long day and feeling surprised by how much better I felt after eating it. There's something about the combination of warm, flaky fish and cool, tangy salsa that resets you. It wasn't fancy, but it made the evening feel intentional, and that was enough.

Choosing Your Fish

Cod is mild and forgiving, but haddock and halibut work just as well if that's what's fresh at your market. Look for fillets that are firm to the touch, with no gaps or mushiness. If the fish smells strong or off, walk away, it should smell clean and faintly of the sea, nothing more.

What to Serve Alongside

I usually serve this with roasted baby potatoes tossed in olive oil and rosemary, or a simple arugula salad dressed with lemon and olive oil. Steamed rice works too if you want something to soak up the salsa juices. Keep the sides light so the brightness of the dish stays front and center.

Making It Your Own

If you like heat, add a pinch of red pepper flakes to the salsa or scatter some thinly sliced fresh chili over the top before serving. You can also swap the parsley for fresh basil or mint if you want a different herbal note. The salsa is forgiving, so taste as you go and adjust the lemon, salt, or olive oil to match what feels right to you.

• Try adding diced cucumber or bell pepper to the salsa for extra crunch.
• A handful of crumbled feta on top adds creamy, salty richness.
• Serve with crusty bread to mop up every last bit of the salsa.

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This is the kind of recipe I return to when I want something that feels nourishing without any fuss. It's proof that good food doesn't have to be complicated, just thoughtful and made with ingredients that taste like themselves.

Recipe Questions & Answers

→ What type of fish works best for this dish?

Skinless, boneless cod fillets are ideal due to their flaky texture and mild flavor, but haddock or halibut can be good substitutes.

→ How do I know when the cod is perfectly baked?

The cod is ready when it turns opaque and flakes easily with a fork, usually after 15–18 minutes at 200°C (400°F).

→ Can I prepare the salsa ahead of time?

Yes, the tomato and olive salsa can be made in advance and refrigerated to allow flavors to meld, but add the lemon juice just before serving for brightness.

→ What sides pair well with this main dish?

Roasted potatoes, steamed rice, or a fresh green salad complement the baked cod and salsa nicely.

→ How can I add a spicy kick to the salsa?

A pinch of red pepper flakes mixed into the salsa adds a subtle heat without overpowering the flavors.