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Tomato & olive baked cod

Roasting the tomatoes first gives them time to soften before the fish goes in.

Prep 10 minCook 25 minEasyServes 2
Let’s cook
Tomato & olive baked cod serving inspiration

Category inspiration, not a photograph of this recipe. Recipes are AI-assisted and not independently kitchen-tested.

Let’s make it.

  1. Roast the tomatoes

    Heat oven to 400°F / 200°C. Toss tomatoes, olives, oil, garlic, and oregano in a baking dish. Roast for 10 minutes.

  2. Add the fish

    Pat cod dry and season lightly with salt. Nestle into the tomatoes and spoon a little of the warm oil over the fish.

  3. Bake through

    Return to the oven for 12–18 minutes, depending on thickness. Cook until the thickest part reaches 145°F / 63°C and the fish flakes easily.

  4. Finish

    Squeeze over lemon juice. Spoon tomatoes and pan juices onto plates with the fish. Serve with cooked grains or bread to catch the sauce.

A little kitchen wisdomRoasting the tomatoes first gives them time to soften before the fish goes in. Thickness matters more than a fixed timer for the final bake.

Make it your own

Use another firm white fish of similar thickness. Photos are general seafood inspiration.

Build a skill while you cookMise en place: cook without the scramble →Learn to season with confidence →
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