Baked Cod with Tomato-Olive Ragout and Herb Breadcrumbs
Delicate baked cod topped with a vibrant tomato and olive ragout, finished with crunchy herb-seasoned breadcrumbs for texture and flavor contrast. This mediterranean-inspired seafood (gluten free option) ready in about 35 minutes pairs (6 oz each) cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 (6 oz each) cod fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 3 tbsp olive oil
- 1 small, finely chopped yellow onion
- 3, minced garlic cloves
- 1 can (14 oz), drained canned diced tomatoes
- 1/2 cup pitted and sliced kalamata olives
- 2 tbsp, rinsed capers
- 3 tbsp chopped fresh parsley
- 1 tbsp chopped fresh basil leaves
- 1/2 cup panko breadcrumbs
- 1 tsp lemon zest
- 1 tbsp lemon juice
Instructions
- Step 1: Preheat oven to 375°F. Lightly oil a baking dish with 1 tbsp olive oil. Season 4 cod fillets with 1 tsp salt and 1/2 tsp black pepper, then place them in the dish.
- Step 2: Heat 2 tbsp olive oil in a skillet over medium heat. Add 1 small chopped yellow onion and sauté for 4 minutes until translucent. Add 3 minced garlic cloves and cook 1 minute until fragrant.
- Step 3: Stir in 1 can (14 oz) drained diced tomatoes, 1/2 cup sliced kalamata olives, and 2 tbsp rinsed capers. Simmer for 5 minutes until flavors meld.
- Step 4: Spread the tomato-olive ragout evenly over the cod fillets. In a small bowl, combine 1/2 cup panko breadcrumbs, 3 tbsp chopped parsley, 1 tbsp chopped basil, and 1 tsp lemon zest. Sprinkle this herb breadcrumb mixture on top.
- Step 5: Bake in the preheated oven for 15-18 minutes until the fish flakes easily with a fork and breadcrumbs are golden. Drizzle with 1 tbsp fresh lemon juice before serving.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cod with Tomato-Olive Ragout and Herb Breadcrumbs take to make?
Total time is about 35 minutes (15 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 Ragout and Herb Breadcrumbs?
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 (6 oz each) cod fillets from drying out.
Can I substitute ingredients in Baked Cod with Tomato-Olive Ragout and Herb Breadcrumbs?
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 Ragout and Herb Breadcrumbs 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.
Is Baked Cod with Tomato-Olive Ragout and Herb Breadcrumbs gluten free option?
Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
