Oven-Roasted Cod with Tomatoes and Olives Recipe
This Oven-Roasted Cod with Tomatoes and Olives recipe is my idea of an elevated weeknight dinner: big flavor, minimal fuss. Plus, it’s a one-pan meal! The cod filets roast right in a punchy tomato sauce with fresh tomatoes, garlic, white wine, Calabrian chili, and the secret ingredient… anchovies. I love it with a simple green salad (arugula + olive oil + lemon, that’s it!) or spooned over jasmine rice to soak up every last bit of sauce. And yes, it’s on the table in about 45 minutes! A delicious weeknight meal that is easily customizable, what could be better?
The best part of this Mediterranean baked cod might be the sauce. Expect a rustic, chunky tomato sauce with a salty-briny punch from the olives and a little warmth from the Calabrian chili. The cod fillets stay tender and flaky as long as you don’t push it past done. If you like a thicker sauce, let it simmer for a few extra minutes before adding the fish. You can also add tons of fresh herbs (my favorite is fresh basil leaves from my garden in the summer). If you like this recipe, I definitely suggest my halibut en papillote and salmon with cherry tomatoes! I hope to share more cod recipes in the future, such as my poached cod.
Recipe Highlights: Baked Cod with Tomatoes
- Inspiration: Inspired by Mediterranean-style fish dinners where tomatoes, garlic, olives, and a splash of wine do all the heavy lifting.
- Best Served For: Perfect for an elevated weeknight dinner, but also feels special enough for an easy date night at home.
- What makes it special: The cod roasts right in the sauce, and the anchovies melt in to add deep, savory flavor without making it taste fishy.
- A quick tip before you start: Buy thicker, center-cut cod if you can, and plan on rice or crusty bread because you’ll want something to soak up that sauce.
Ingredients Notes
- Cod: Thick, center-cut fillets cook more evenly and stay juicy. We want perfectly flaky cod! For substitutions, haddock works great; halibut works but may take longer; salmon changes the vibe but is still delicious!
- Tomatoes: Fresh is bright and light; canned brings a deeper flavor and a thicker texture. I love to use sweet cherry tomatoes from my garden. I also use grape tomatoes if they are what I have on hand. You can use canned diced tomatoes in a pinch but I prefer fresh for this tomato sauce.
- Anchovies: They dissolve into the sauce and add depth; start with fewer if you’re nervous. And if you don’t have anchovies or don’t want to use them, add a touch more salt + a little extra olive brine/capers if you want the punch. Otherwise, the sauce might feel a little flat.
- Olives: Green olives keep it punchy; kalamata makes it deeper and a little sweeter.
- White wine: Dry is best; if skipping, use chicken stock+ an extra squeeze of lemon at the end.
Expert Tips From My Kitchen: Buying Cod
The thickness of your fish matters! Try to buy thicker, center-cut cod fillets when you can. Thin pieces cook fast and can go from tender to dry in a minute, especially in the oven. If your fillets are different thicknesses, tuck the thicker ones toward the center of the pan and the thinner ones toward the edges, and start checking early. When purchasing the flaky cod, explain to the market that you are looking for pieces as similar in size as possible – aim for 6-ounce portions. Atlantic cod is usually a little firmer and flakier, while Pacific cod tends to be slightly milder and a touch more delicate. Both work great here, just keep an eye on cook time since thinner pieces will finish faster. I prefer Atlantic cod because it’s what I grew up having. You can use fresh cod or frozen! If using frozen, make sure the white fish has completely thawed before cooking. Cod is done when it turns opaque and flakes easily with a fork. If it still looks a little translucent in the middle, give it another minute or two.
How to Make Baked Cod with Tomatoes
- Preheat the oven to 375 degrees Fahrenheit / 190 degrees Celsius. Season the cod lightly with kosher salt and freshly ground black pepper. You just want a nice baseline here since the sauce has plenty of bold, briny flavor.
2. In a 12-inch oven-safe skillet over medium heat, add the unsalted butter and let it cook until it smells nutty and turns light golden, 2 to 3 minutes. Keep an eye on it, because once it starts to toast, it moves quickly.
Add the shallot and cook until softened and sweet, 3 to 4 minutes, stirring occasionally.
Add the garlic, anchovies, and Calabrian chili paste, and cook for 30 to 60 seconds, stirring the whole time. The anchovies should start to melt right into the butter.
3. Pour in the white wine and let it simmer for about 2 minutes so it reduces slightly and the sharpness cooks off.
Add the cherry tomatoes and cook for 6 to 8 minutes, stirring occasionally, until they soften and start to collapse into a jammy, saucy situation.
4. Stir in the green olives, capers, and lemon juice. Season the sauce with 2 teaspoons kosher salt and 1 teaspoon black pepper, then turn off the heat.
Stir in the lemon zest, dill, and basil so everything stays bright and fresh.
5. Nestle the cod into the sauce so it comes about halfway up the sides of the fillets, and try to keep the tops mostly uncovered. Spoon sauce around the fish rather than over the top, so the fish still gets that just-roasted feel.
6. Optional broil: If you want a slightly browned top, switch the oven to broil and move the skillet to an upper rack. Broil for 1 to 2 minutes, watching closely, until the tops are just lightly golden.
Spoon plenty of sauce over the fish and serve it warm with crusty bread, rice, or grains to catch every drop.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Did you try this recipe? I’d love to see it! Tag @alliehagerty on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!
One Pot Baked Cod with Tomatoes (45 Minutes)
Equipment
- 12-inch oven-safe skillet
- microplane
- tongs
- spoon
Ingredients
- 4 6-ounce skinless center-cut cod fillets (or other mild white fish)
- Kosher salt to taste (for fish)
- Freshly ground black pepper to taste (for fish)
- 4 1/2 tablespoons unsalted butter
- 1 small shallot finely chopped
- 4 cloves garlic minced
- 2 to 4 anchovy fillets finely chopped (or 1 teaspoon anchovy paste)
- 1 to 2 teaspoons Calabrian chili paste
- 1/2 cup dry white wine
- 4 cups cherry tomatoes (2 pints) halved
- ¾ cup pitted green olives chopped
- 3 tablespoons capers chopped
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 teaspoons kosher salt for the sauce
- 1 teaspoon black pepper for the sauce
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh basil
Instructions
- Preheat the oven to 375° Fahrenheit / 190° Celsius. Season the cod lightly with kosher salt and freshly ground black pepper. You just want a nice baseline here since the sauce has plenty of bold, briny flavor.
- In a 12-inch oven-safe skillet over medium heat, add the unsalted butter and let it cook until it smells nutty and turns light golden, 2 to 3 minutes. Keep an eye on it, because once it starts to toast, it moves quickly.
- Add the shallot and cook until softened and sweet, 3 to 4 minutes, stirring occasionally.
- Add the garlic, anchovies, and Calabrian chili paste, and cook for 30 to 60 seconds, stirring the whole time. The anchovies should start to melt right into the butter.
- Pour in the white wine and let it simmer for about 2 minutes so it reduces slightly and the sharpness cooks off.
- Add the cherry tomatoes and cook for 6 to 8 minutes, stirring occasionally, until they soften and start to collapse into a jammy, saucy situation.
- Stir in the green olives, capers, and lemon juice. Season the sauce with 2 teaspoons kosher salt and 1 teaspoon black pepper, then turn off the heat.
- Stir in the lemon zest, dill, and basil so everything stays bright and fresh.
- Nestle the cod into the sauce so it comes about halfway up the sides of the fillets, and try to keep the tops mostly uncovered. Spoon sauce around the fish rather than over the top, so the fish still gets that just-roasted feel.
- Transfer the skillet to the oven and bake for 20 minutes, or until the cod is opaque and flakes easily with a fork. Optional broil: If you want a slightly browned top, switch the oven to broil and move the skillet to an upper rack. Broil for 1 to 2 minutes, watching closely, until the tops are just lightly golden.
- Spoon plenty of sauce over the fish and serve it warm with crusty bread, rice, or grains to catch every drop. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Notes
- Serving suggestion: Serve over white rice or with crusty bread to soak up the tomato-olive sauce, plus a simple arugula salad with olive oil and lemon.
- Storage instructions: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently on the stove over low heat just until warmed through.
- Important tip: Use thicker, center-cut cod if possible and start checking early, because thin fillets can overcook fast.