Baked Cod with Olive Salsa

There's something about a Mediterranean kitchen in summer that makes you want to cook fish. My neighbor brought over a batch of tomatoes from her garden one evening, and they were so perfectly ripe and fragrant that I knew exactly what to do with them. Paired with a simple baked cod and some briny olives, it became the kind of meal that tastes fancy but honestly comes together faster than ordering takeout. Now whenever those tomatoes show up, this is the first dish that comes to mind.

I remember making this for friends who had just moved into their new house, and we ate it standing up in their mostly-empty kitchen, straight from the serving plates. They said it tasted like a vacation, which made me laugh because there's nothing complicated about it at all. But maybe that's the point—it's elegant enough to feel special but approachable enough that you don't stress while making it.

Ingredients

• Cod fillets: Look for thick, even fillets so they cook at the same rate; thinner pieces dry out quickly in the oven.
• Olive oil: Use a good quality extra-virgin for the salsa where you can taste it, and a regular one for brushing the fish.
• Fresh tomatoes: This salsa really depends on ripe, flavorful tomatoes; if you're using watery supermarket ones, salt them lightly and let them drain for a few minutes.
• Kalamata olives: Pit them yourself if you have the time—the flavor is noticeably better than pre-pitted ones, which can taste a bit metallic.
• Capers: Always rinse them well; they're packed in salt and can overshadow everything else if you skip this step.
• Lemon: Fresh juice and zest make a real difference; bottled lemon juice has a different character that doesn't shine here.

Instructions

Get your oven ready and prep the pan:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper so the fish doesn't stick and cleanup is effortless. If you don't have parchment, a light brush of oil works fine too.

Dry and season the fish:

Pat the cod fillets completely dry with paper towels—this is the secret to getting them to cook evenly and develop a gentle, delicate texture. Brush with olive oil, then sprinkle with salt, pepper, and lemon zest so every bite has seasoning.

Bake the cod:

Arrange the fillets on the sheet and bake for 15 to 18 minutes, depending on thickness; the fish is done when it's opaque and flakes easily with a gentle fork. Don't overcrowd the pan or the fish will steam instead of bake.

Make the salsa while the fish cooks:

Combine tomatoes, olives, red onion, parsley, capers, olive oil, lemon juice, and minced garlic in a bowl. Taste it and add salt and pepper until it feels balanced and bright.

Plate and serve:

Spoon the salsa generously over each warm fillet and serve right away so the contrast between the warm fish and cool, fresh salsa is most enjoyable.

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My partner said this was the meal that convinced them I could actually cook, which still makes me smile. It's not complicated, but there's something about serving something this fresh and alive that feels generous.

Timing and Simplicity

What I love most about this dish is how it forces you to slow down. You're not juggling multiple pans or watching something sizzle nervously; the fish bakes quietly while you do something mindful like chopping vegetables and squeezing lemon juice. It's the kind of meal that actually feels easier to make than to order, which changes how you think about cooking on a regular Tuesday night.

Swaps and Variations

Cod is mild and forgiving, but this salsa pairs beautifully with other white fish too. Haddock works perfectly and has a slightly sweeter flavor, while halibut is richer and more substantial if you want something heartier. You could even use sea bass or snapper; the cooking time might shift by a minute or two depending on thickness, so just keep your eye on it. The salsa itself is flexible enough that you can add a pinch of chili flakes if you want heat, or swap the parsley for fresh mint or basil if that's what you have growing.

What to Serve Alongside

Steamed green vegetables let the fish and salsa shine, so consider green beans or broccoli tossed with a little garlic and lemon. Quinoa is hearty without being heavy, and roasted potatoes are perfect if you want something more grounding. I've also served this with a simple arugula salad dressed with olive oil and lemon, which echoes the bright flavors on the plate.

• Light side dishes keep the focus on the fresh, clean flavors of the fish and salsa.
• A cold white wine like a Sauvignon Blanc or Pinot Grigio pairs beautifully with the briny, citrus notes.
• Make extra salsa; everyone always wants more, and it keeps for a day in the fridge if you drain off excess liquid.

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This is the kind of recipe that reminds you why simple food cooked with good ingredients is worth the effort. Make it when you want to feel like you're cooking something special without any of the stress.

Common Recipe Questions

→ What is the best way to bake cod to keep it tender?

Brush cod fillets lightly with olive oil and lemon zest before baking at 200°C (400°F) until opaque and flaky, about 15-18 minutes.

→ How is the tomato and olive salsa prepared?

Combine diced tomatoes, chopped Kalamata olives, finely diced red onion, parsley, capers, olive oil, lemon juice, and minced garlic. Season with salt and pepper to taste.

→ Can other fish be used instead of cod?

Yes, haddock or halibut are excellent alternatives that work well with the tomato and olive salsa.

→ What sides complement this baked cod dish?

Steamed vegetables, quinoa, or roasted potatoes pair perfectly with the flavors and keep the meal balanced.

→ Is this dish suitable for gluten-free and dairy-free diets?

Yes, this dish contains only fish and fresh ingredients, free from gluten and dairy, fitting those dietary needs.