Baked Cod with Olive Salsa (Printable)

Tender cod fillets baked and topped with a fresh tomato and olive salsa for a light, flavorful dish.

# What You’ll Need:

→ Fish

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

→ Tomato and Olive Salsa

06 - 2 medium ripe 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 fresh lemon juice
13 - 1 garlic clove, minced
14 - Salt and black pepper, to taste

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.
02 - Pat the cod fillets dry with paper towels. Brush both sides with olive oil, then season with sea salt, black pepper, and lemon zest.
03 - Place the cod fillets on the prepared baking sheet. Bake for 15 to 18 minutes, or until the fish is opaque and flakes easily with a fork.
04 - While cod bakes, combine diced tomatoes, Kalamata olives, red onion, parsley, capers, extra-virgin olive oil, lemon juice, and minced garlic in a medium bowl. Mix well and season with salt and black pepper to taste.
05 - Remove baked cod from oven and transfer to plates. Spoon the tomato and olive salsa over each fillet generously.
06 - Garnish with additional parsley or lemon wedges if desired. Serve immediately with steamed vegetables, quinoa, or roasted potatoes.

# Expert Advice:

01 -
  • The whole thing comes together in under 40 minutes, which means it's perfect for busy weeknights when you still want something restaurant-quality.
  • Baked cod stays buttery and tender without any fuss, and the fresh salsa on top feels bright and summery no matter what season it actually is.
  • It's naturally gluten-free and dairy-free, so it works for almost any table without feeling like a compromise.
02 -
  • The single biggest mistake is letting the fish cook too long—set a timer and check it at 15 minutes; overcooked cod turns rubbery and dry.
  • Make the salsa just before you eat if you can; if it sits too long, the tomatoes release water and the texture becomes mushy and less vibrant.
03 -
  • If your tomatoes aren't perfect, a tiny pinch of sugar can balance acidity without making anything taste sweet.
  • Room-temperature salsa tastes better than cold salsa; it lets all the flavors come forward more clearly.

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