This baked cod with tomatoes and olives is one of the simplest fish dinners you can make. Thick pieces of cod go into a baking dish with chopped fresh tomatoes and green olives. They’re seasoned with salt and dried garlic, topped with a little butter, and baked until tender. A handful of freshly grated Parmesan goes on at the end while the fish is still hot.
There’s no separate sauce to make. As the dish bakes, the tomatoes release their juices, the butter melts over the fish, and the cod adds juices of its own. Together they collect in the bottom of the dish, and you can spoon them over each serving.
The method works because thick cod loin holds up well in the oven. The tomatoes roast around it and keep the fish moist while it cooks.
Why You’ll Like This Baked Cod Recipe
- Short ingredient list. Cod, tomatoes, green olives, butter, dried garlic, salt, and Parmesan. That’s all.
- One baking dish. Everything cooks together, so there’s very little cleanup.
- No sauce to make. The tomato juices, melted butter, and fish juices create a flavorful base in the dish on their own.
- Hands-off cooking. Once the dish goes into the oven, there’s nothing to stir or flip.
- Parmesan finish. Grating cheese over the hot fish after baking adds a savory, salty note without overpowering the cod.
Ingredients You’ll Need
- Cod: I used Atlantic cod loin. The loin is the thick, meaty center portion of the fillet, usually sold boneless and skinless. Because it’s evenly thick, it bakes well and is less likely to dry out than thin pieces. Regular cod fillets work too. Thinner fillets will just cook faster, so start checking them sooner.
- Tomatoes: Four medium fresh tomatoes, chopped into small pieces. They soften as they roast and release the juices that keep the dish moist.
- Green olives: Pitted green olives add a briny contrast to the mild white fish.
- Butter: A small piece goes on top of each cod portion. It melts over the fish and mixes with the tomato juices as everything bakes.
- Dried garlic: This recipe uses dried garlic, not fresh, so it’s quick to season the fish evenly.
- Salt: For seasoning the cod and the tomatoes.
- Parmesan: Freshly grated and added after baking, while the fish is still hot.
How to Make Baked Cod with Tomatoes and Olives
- Thaw the cod completely. If you’re using frozen cod, thaw it fully before cooking.
- Preheat the oven to 350°F.
- Arrange the cod. Place the cod portions in a baking dish.
- Season the fish. Sprinkle the cod with salt and dried garlic.
- Add the tomatoes. Chop the tomatoes into small pieces and arrange them around the cod.
- Add the olives. Scatter the pitted green olives among the tomatoes.
- Season the tomatoes. Sprinkle them lightly with salt.
- Top with butter. Place a small piece of butter on top of each cod portion, about 2 tablespoons (30 g) in total.
- Bake. Transfer the dish to the oven and bake for about 30 minutes, until the cod is cooked through. See the doneness guide below.
- Finish with Parmesan. Remove the dish from the oven and grate Parmesan over the fish while it’s still hot.
Serve the cod with the tomatoes, olives, and juices from the bottom of the dish.
How Long to Bake Cod
My thick Atlantic cod loin portions took about 30 minutes. Baking time depends mostly on how thick the fish is. Thin cod fillets can be ready noticeably sooner, so treat 30 minutes as a guide rather than a rule.
To tell when cod is done:
- Check the color and texture. The flesh should turn from translucent to opaque white and separate easily into flakes when you press it with a fork.
- Use a thermometer for accuracy. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). Insert an instant-read thermometer into the thickest part of the thickest piece.
Tips for the Best Baked Cod
- Thaw frozen cod all the way. Partially frozen fish cooks unevenly: the edges overcook while the center catches up. Thawing it in the refrigerator overnight is the easiest way.
- Pat off excess moisture. Thawed cod can release a lot of water. Blot it with paper towels before seasoning so the juices in the dish don’t get watery.
- Go easy on the salt. Green olives and Parmesan are both salty, so season the fish and tomatoes lightly.
- Adjust for thickness. Thinner cod fillets cook faster than thick cod loin. Start checking a few minutes early if your pieces are thin.
- Don’t overbake. Cod goes from tender to dry quickly. Pull it as soon as it flakes easily or reaches 145°F.
- Add the Parmesan after baking. Grating it over the hot fish lets it soften slightly without browning or turning greasy.
What to Serve with Baked Cod
Choose a side that can soak up the tomato and butter juices in the bottom of the dish. Rice and crusty bread work especially well. Other good options:
- Roasted or boiled potatoes
- Couscous or bulgur
- A simple green salad
Baked Cod with Tomatoes and Olives
Ingredients
Method
- Thaw the cod completely if frozen. Preheat the oven to 350°F (180°C).
- Place the cod portions in a baking dish and season them with salt and dried garlic.
- Chop the tomatoes into small pieces and arrange them around the cod.
- Add the pitted green olives to the dish and lightly season the tomatoes with salt.
- Place a small piece of butter on top of each cod portion, using about 2 tablespoons (30 g) in total.
- Bake for about 30 minutes, until the cod is opaque, flakes easily with a fork, and reaches 145°F (63°C) in the thickest part.
- Remove the dish from the oven and grate Parmesan over the hot fish.
- Serve with the tomatoes, olives, and juices from the bottom of the dish.
Notes
- Frozen cod must be completely thawed before baking. Pat it dry to remove excess moisture.
- Thick cod loin and thinner cod fillets need different cooking times. Thin fillets may be done sooner.
- Season lightly, because the olives and Parmesan are both salty.
- Add the Parmesan after baking, while the fish is still hot.
- Judge doneness by the fish itself (opaque, flaky, 145°F/63°C), not only by the 30-minute cooking time.
- Nutrition information is an estimate and depends on the exact products and quantities used.
Storing and Reheating
- Refrigerate: Let leftovers cool, then transfer them to an airtight container and refrigerate within 2 hours of cooking. Eat within 3 to 4 days.
- Reheat: Warm gently in a covered dish in the oven or in the microwave at reduced power, just until heated through. Reheat leftovers to 165°F (74°C). High heat can dry out cod quickly.
- Freezing: Freezing isn’t recommended. The tomatoes turn watery and the cod’s texture suffers when it thaws.
Frequently Asked Questions
Can I use frozen cod?
Yes. Thaw it completely before baking, then pat it dry. Baking cod while it’s still partly frozen leads to uneven cooking and extra water in the dish.
Can I use regular cod fillets instead of cod loin?
Yes. Cod loin is thicker and more uniform, but regular fillets work fine. Thinner fillets will cook faster, so check them before the 30-minute mark.
How do I know when cod is done?
The fish should be opaque throughout and flake easily with a fork. For the most accurate check, it should read 145°F (63°C) in the thickest part.
Why does baked cod sometimes turn out dry?
Usually it’s overbaked, especially when thin fillets get the same time as thick pieces. Start checking early. The tomatoes and butter in this recipe also help keep the fish moist.
Can I use a different type of olive?
This recipe uses pitted green olives. Other varieties will change the flavor and saltiness, so if you swap them, taste and adjust the salt.
Can I make this recipe with another white fish?
Firm white fish such as haddock or pollock can work with the same method. Cooking time will depend on the thickness of the fillets, so check for doneness rather than relying on the clock.