What's the best type of cod to use?

I recommend Fresh Atlantic or Pacific cod. Frozen fillets also work, just make sure they are fully thawed before cooking.

What temperature should I cook cod in the oven?

Roast the cod at 400°F (200°C) for it to cook through while staying moist.

How long should I bake my cod for?

For fillets that are 1 to 1 ½ inches thick, bake for 15-17 minutes at 400°F (204°C), or until the internal temperature reaches 140°F (60°C). The fish should be opaque and flake easily with a fork.

What should I season cod with?

I went with a basic extra virgin olive oil, salt, and pepper seasoning, but you can also use a pinch of paprika, oregano, or Italian seasoning.

Can I use other fish in this recipe?

Yes, you can. Haddock, halibut, snapper, or any mild white fish are all great substitutes.

Mediterranean Baked Cod with Tomatoes

I recently started working out with a trainer, and one of the first things she mentioned was the importance of incorporating more protein into my meals. Thinking you might be in the same boat, I looked through my recipe archives and realized I needed more quick, protein-rich dinners that I could rely on during the week. That’s how this baked cod recipe came to life.

Growing up in the Mediterranean, fish was always prepared with simple, fresh ingredients, and this version captures exactly that. The combination of roasted tomatoes, garlic, olives, and a drizzle of olive oil is the kind of everyday cooking I grew up with: straightforward, flavorful, and nourishing without being complicated.

Even if you have never cooked fish before, this recipe is designed to be foolproof, easy enough for a Tuesday night, yet full of the fresh and vibrant flavors I know so well.

Ingredients You’ll Need

You only need a handful of simple, fresh ingredients to make this baked cod fish. The exact amounts are listed in the recipe card below, but below are a few notes and tips from my kitchen to help you get the best results:

Ingredients for the recipe from the top view with text on each ingredient.

For The Vegetables:

Cherry tomatoes: If you can, purchase colorful cherry tomatoes as they are sweeter and offer different flavors. I halve them, but if yours are on the bigger side, quarter them. With that being said, any kind of tomatoes you have on hand would work. Just be sure to cut them into small, even chunks.

Onion: I opted for shallots for their mild and sweet flavor. When roasted, they slightly caramelize and get even sweeter. Alternatively, you can use red onions (cut in large chunks) for a similar flavor or chopped scallions for a milder onion flavor.

Garlic: Freshly minced garlic cloves are my choice, but garlic powder can be substituted if you prefer a milder garlic flavor.

Olives: I am using pitted green olives (Castelvetrano olives are my favorite) in this recipe, but Kalamata olives or any other type of olive you like would also work. If you’re not a fan of olives, other briny ingredients like capers or marinated artichoke hearts can be substituted.

For The Cod:

Cod fillets: Cod is best when bought in season, which typically runs from September through May. I like using wild-caught fresh cod, especially from the Pacific or Icelandic.

You can purchase this fresh fish as fillets or as a whole. If buying already cut cod, I recommend buying fillets that are equal in size so they bake evenly.

While I used already cut fillets, you can cook a whole fillet using this recipe. Make sure it fits your baking dish, and keep in mind that the cooking time might be slightly longer.

When it is not in season, frozen cod can be used; just be sure that it’s completely thawed before cooking. If you can’t find cod, halibut, or haddock are good substitutes.

Pro tip: If you’re using frozen cod, the safest way to thaw it is to transfer it from the freezer to the fridge to thaw overnight.

If you want to thaw it quicker, place your fillets in a plastic bag and submerge them in cold water, changing the water every 15 to 20 minutes. Don’t thaw them at room temperature, as it can cause bacteria to grow.

Seasonings for baked cod: I kept it simple and seasoned my cod lightly with a bit of olive oil, kosher salt, and black pepper. But other seasonings like paprika, oregano, or even a little bit of red pepper flakes would work beautifully.

If you are into making your own seasoning blends, make a batch of my Mediterranean Seasoning and add a teaspoon over the fish to incorporate more flavors of the region.

Fresh Herbs: You can play around here. I used fresh parsley, but thyme or basil would work really well.

White wine or vinegar (optional): I wanted to keep this recipe alcohol-free, but if you’d like, a splash of dry white wine (or white wine vinegar) added to the vegetables before roasting adds brightness and depth. The acidity balances the sweetness of the tomatoes and the richness of the olive oil, making the dish taste lighter and more complex.

How to Make Baked Cod with Tomatoes and Olives

One of the best things about this Mediterranean cod recipe is how weeknight-friendly it is. You just have to pre-roast the veggies and add the cod halfway through. Here’s how I do it:

A collage of images showing how to prep the tomatoes, olives and onions before baking.

Step 1 – Prepare the veggie base: In a 9X13 casserole dish, toss together the cherry tomatoes, sliced shallot, fresh garlic, and olives with the olive oil. Season with salt and pepper and give it a good mix. Place it in your preheated oven at 400°F (204°C) and let it roast for 15 minutes or until the tomatoes soften.

Person drying and seasoning cod fish for baking.

Step 2 – Season cod fish: As the veggies roast, pat your fish fillets dry with paper towels on both sides. Doing so helps the seasoning adhere to the fish and prevents it from steaming, so it bakes up tender and flaky instead of watery.

Drizzle the fish with olive oil and season both sides with salt and pepper.

Showing the Mediterranean cod before and after it is baked.

Step 3 – Add the cod and lemon slices: Once the roasted vegetables are ready, nestle the cod fillets around the roasted veggies and add a few lemon slices around the fish. I like to add the lemon slices at this point so they won’t overcook and taste bitter.

Step 4 – Bake: Roast for 15-17 minutes more, until the fish turns opaque and flakes easily with a fork (or hits 140°F / 60°C if you’re using a meat thermometer). Cod cooks quickly, so keep an eye on it to avoid drying it out.

Step 5 – Serve and enjoy: Spoon some of the roasted tomatoes, olives, and all the juices over the fish before serving. Finish with some fresh parsley and a squeeze of fresh lemon juice.

Make-Ahead, Storage & Reheating Tips

This oven-baked cod is at its best straight from the oven, but if you have leftovers, here’s how to store and reheat them:

Make-Ahead: You can prep the vegetables 1 day in advance, just store them in an airtight container in the fridge. When ready to cook, just toss with olive oil and seasonings and continue with the recipe.

Storage: Let the cooked codfish cool to room temperature first, then store in an airtight container in the fridge for up to 2 days.

Reheating: Warm gently in the oven at 300°F (150°C) for 5-7 minutes or until heated thoroughly or on the stovetop with a splash of water to keep it moist.

Freezing: I don’t recommend freezing, as the fish can turn watery and lose its texture once thawed.

Tips for the Perfect Baked Mediterranean Cod

Even though this recipe is quite simple to make, a few small details can make a big difference in the final result. Here’s what I found works best:

Always thaw frozen cod completely: For the best, flakiest texture, it is imperative that your fish is fully thawed before it goes into the oven. Cooking frozen or partially frozen cod will cause it to steam in the oven, leading to a watery and mushy texture.
Taste the olives first: Some olives can be extra salty, so tasting them first is always best to avoid oversalting the dish.
Pat the cod dry: This is essential for a flaky texture and helps the seasoning stick. Skipping this step can cause it to steam and turn mushy.
Use a meat thermometer: The best way to check doneness is to use a meat thermometer. It should register 140°F (60°C) when a thermometer is inserted in the thickest part of the fish.