Baked Cod with Tomato-Olive Ragù
Tender cod fillets baked under a vibrant ragù of tomatoes, olives, and capers that infuse every bite with Mediterranean character. This mediterranean-inspired seafood (mediterranean) ready in about 30 minutes pairs (about 6 oz each) cod fillets, olive oil, thinly sliced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 pieces (about 6 oz each) cod fillets
- 3 tbsp olive oil
- 3 cloves, thinly sliced garlic cloves
- 2 cups, halved cherry tomatoes
- 1/2 cup, pitted and sliced kalamata olives
- 2 tbsp, drained capers
- 1/4 cup, chopped fresh basil leaves
- 1 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 400°F. Drizzle 3 tbsp olive oil in a large baking dish. Arrange 4 cod fillets (about 6 oz each) spaced evenly and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a bowl, combine 2 cups halved cherry tomatoes, 1/2 cup pitted sliced kalamata olives, 2 tbsp drained capers, and 3 thinly sliced garlic cloves. Toss with 1 tbsp olive oil and 1/4 cup chopped fresh basil.
- Step 3: Spoon the tomato-olive ragù evenly over each cod fillet, coating them generously.
- Step 4: Bake uncovered for 15-18 minutes until cod is opaque and flakes easily with a fork and tomatoes are softened.
- Step 5: Remove from oven and let rest for 2 minutes. Serve with lemon wedges for squeezing over the fish to add brightness.
Frequently asked questions
How long does Baked Cod with Tomato-Olive Ragù take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Cod with Tomato-Olive Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (about 6 oz each) cod fillets from drying out.
Can I substitute ingredients in Baked Cod with Tomato-Olive Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Cod with Tomato-Olive Ragù for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baked Cod with Tomato-Olive Ragù?
Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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