Baked Cod Tomato Olive Salsa (Printable)

Flaky cod fillets baked and topped with a fresh tomato and olive salsa with herbs and lemon.

# What You'll Need:

→ Fish

01 - 4 skinless, boneless cod fillets (5.3 oz each)
02 - 2 tablespoons olive oil
03 - 1/2 teaspoon sea salt
04 - 1/4 teaspoon freshly ground black pepper
05 - 1/2 lemon, sliced

→ Tomato and Olive Salsa

06 - 2 medium ripe tomatoes, diced
07 - 1/2 cup pitted Kalamata olives, chopped
08 - 1/4 red onion, finely diced
09 - 2 tablespoons fresh parsley, chopped
10 - 1 tablespoon capers, drained and rinsed
11 - 2 tablespoons extra virgin olive oil
12 - 1 tablespoon fresh lemon juice
13 - 1/4 teaspoon dried oregano
14 - Salt and pepper, to taste

# Directions:

01 - Preheat the oven to 400°F (200°C).
02 - Pat the cod fillets dry with paper towels and place them in a lightly oiled baking dish. Drizzle with olive oil, then season with sea salt and black pepper. Arrange lemon slices over the fillets.
03 - Bake the cod for 15 to 18 minutes until opaque and flaking easily with a fork.
04 - While the cod bakes, combine diced tomatoes, chopped olives, red onion, parsley, capers, olive oil, lemon juice, and oregano in a medium bowl. Season with salt and pepper and mix gently.
05 - Remove the cod from the oven and discard lemon slices. Spoon the tomato and olive salsa generously over the fillets and serve immediately, garnished with extra parsley if desired.

# Expert Advice:

01 -
  • It comes together faster than ordering takeout and feels twice as special.
  • The salsa adds color and texture without any fussiness or extra pans.
  • You can prep the topping while the fish bakes, so nothing sits waiting.
  • It works for a quiet dinner alone or when you want to impress someone without stress.
02 -
  • Don't skip drying the fish, wet fillets won't brown and they'll steam instead of bake.
  • Check the cod a minute or two early because overcooked fish turns rubbery and dry faster than you'd expect.
  • Let the salsa sit for a few minutes after mixing so the flavors marry, but don't make it hours ahead or the tomatoes will get watery.
03 -
  • Use a rimmed baking dish so the olive oil and fish juices don't spill in the oven.
  • If your fillets are uneven in thickness, fold the thinner tail end under itself so everything cooks at the same rate.
  • Taste the salsa before serving and add an extra squeeze of lemon if it needs more brightness.

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