Go Back
Close-up of baked cod in tomato juices with green olives and fresh herb leaves

Baked Cod with Tomatoes and Olives

Easy baked cod with tomatoes and olives, cooked in one dish with butter and dried garlic, then finished with freshly grated Parmesan. The tomatoes roast around the fish and release their juices, which combine with the melted butter in the bottom of the dish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 1 lb Atlantic cod loin 450–500 g
  • 4 medium tomatoes
  • 1/2–2/3 cup pitted green olives 80–100 g
  • 2 tablespoons butter 30 g
  • 1/2–1 teaspoon dried garlic
  • salt to taste
  • 1/4–1/3 cup Parmesan cheese finely grated, 20–30 g

Method
 

  1. Thaw the cod completely if frozen. Preheat the oven to 350°F (180°C).
  2. Place the cod portions in a baking dish and season them with salt and dried garlic.
  3. Chop the tomatoes into small pieces and arrange them around the cod.
  4. Add the pitted green olives to the dish and lightly season the tomatoes with salt.
  5. Place a small piece of butter on top of each cod portion, using about 2 tablespoons (30 g) in total.
    Close-up of raw cod fillets with butter slices, chopped tomatoes, and green olives
  6. 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.
  7. Remove the dish from the oven and grate Parmesan over the hot fish.
  8. Serve with the tomatoes, olives, and juices from the bottom of the dish.
    Oven-baked cod with tomatoes and olives in a baking dish, with a plated serving and a block of Parmesan

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.