15-Minute Oven-Roasted Cod with Tomatoes & Olives – Effortless Perfection

There’s something magical about how simple ingredients like fresh cod, juicy tomatoes, and briny olives transform in the oven. I discovered this Mediterranean-inspired dish years ago during a trip to Greece, and now it’s my go-to when I want a healthy dinner that feels special but takes barely any effort. The cod stays wonderfully flaky while soaking up all those vibrant flavors – trust me, your taste buds will thank you!

Why You’ll Love This Oven-Roasted Cod with Tomatoes & Olives

This dish has everything I crave in a weeknight meal:

Effortless elegance: Just 10 minutes of prep for a meal that looks (and tastes!) like it came from a seaside taverna
Sunshine in every bite: The tomatoes caramelize while roasting, creating the most incredible sweet-tangy sauce with those briny olives
Healthy indulgence: Packed with lean protein and heart-healthy fats, it satisfies without weighing you down
Forgiving timing: That 15-20 minute window means you can’t really overcook it – perfect for when life gets chaotic!

Ingredients for Oven-Roasted Cod with Tomatoes & Olives

Here’s what you’ll need to make this Mediterranean beauty (measurements matter – I learned that the hard way!):

- 4 cod fillets (6 oz each): Look for thick, skinless pieces – they hold up best to roasting
- 1 pint cherry tomatoes: Halve them (I use a serrated knife – less squishing!) for maximum juiciness
- ½ cup Kalamata olives: Pitted, please – nobody wants surprise olive pits at dinner
- 3 tbsp olive oil: The good stuff – it makes all the difference
- 2 garlic cloves: Minced fine so it melts into the sauce
- 1 tsp dried oregano: Crush it between your fingers to wake up the flavor

Plus: salt, pepper, lemon juice & fresh parsley for that perfect finish

How to Make Oven-Roasted Cod with Tomatoes & Olives

Ready to work some Mediterranean magic? Here’s my foolproof method – I’ve made this so many times I could do it in my sleep!

Prep the Tomato-Olive Mixture

First, toss those halved cherry tomatoes, olives, garlic, olive oil, oregano, salt, and pepper together until everything’s glistening. You want every tomato half wearing a little oil-and-herb jacket – that’s where the flavor happens!

Roast the Cod to Perfection

Lay your cod fillets snugly in a baking dish (no swimming pool gaps!), then pile the tomato-olive goodness right on top. Slide it into your preheated 400°F oven and set the timer for 15 minutes. Here’s my trick: check at 15 minutes by gently nudging a fork into the thickest part – if it flakes easily with translucent flesh, it’s done! If not, give it another 2-5 minutes max. Cod goes from perfect to dry fast, so watch closely!

The rest is easy-peasy:

Drizzle lemon juice over everything right when it comes out (the heat wakes up the citrus)
Sprinkle with fresh parsley
Serve immediately while those tomatoes are still bursting with juice!

Tips for the Best Oven-Roasted Cod with Tomatoes & Olives

After burning one too many cod fillets in my early cooking days, I’ve learned these foolproof tricks:

Pat that fish dry! A quick blot with paper towels helps the topping stick better and prevents sogginess – nobody wants watery tomatoes.
Fresh oregano makes magic: If you’ve got it, swap the dried for 1 tbsp fresh leaves. The flavor difference will knock your socks off!
Check early, check often: Start testing at 15 minutes – cod keeps cooking even after it’s out of the oven. Better slightly under than over!

Oh, and don’t skip the parsley garnish! That pop of green makes all the difference.

Variations on Oven-Roasted Cod with Tomatoes & Olives

Don’t be afraid to play with this recipe – I’ve tried dozens of versions! Swap Kalamata olives for capers when you want extra briny punch, or use fresh basil instead of parsley for a sweeter herbal note. Sometimes I’ll throw in thinly sliced red onions or artichoke hearts for extra Mediterranean flair. The key is keeping those bright, fresh flavors that make this dish sing!

Serving Suggestions for Oven-Roasted Cod with Tomatoes & Olives

This dish shines when served with simple sides like crusty bread for soaking up the delicious juices. A light quinoa salad or a side of roasted veggies completes the meal. Pair with a crisp white wine – my favorite is a chilled Sauvignon Blanc.

Storage & Reheating Instructions

This cod keeps beautifully in the fridge for up to 2 days – just cover it tightly. When reheating, go low and slow! I use a 300°F oven for about 10 minutes until just warmed through. Microwave works in a pinch, but go easy – 30 second bursts prevent rubbery fish. Pro tip: Those leftover roasted tomatoes make an amazing bruschetta topping the next day!

Nutritional Information

Here’s the skinny on this healthy dish (estimates vary by ingredients): Each serving packs about 280 calories with 30g protein and 14g of those good-for-you unsaturated fats. It’s light yet satisfying – my kind of meal!

Questions About Oven-Roasted Cod with Tomatoes & Olives

Can I use a different fish? Absolutely! Halibut or haddock work great, just adjust cooking time slightly. Avoid delicate fish like sole – they’ll fall apart. My Greek friend swears by adding a squeeze of orange juice when using sea bass instead of cod.

Will sun-dried tomatoes work? They can, but go easy! Rehydrate them first and use just ¼ cup chopped. Fresh cherry tomatoes really shine here though – their burst of juice makes the sauce magical.

What olives are best? Kalamatas are my top pick for their rich flavor, but green Castelvetranos add nice color contrast. Just avoid anything canned or overly salty – you want quality olives that hold their shape during roasting.