Baked Cod with Tomato-Olive Ragout and Herb Breadcrumbs

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

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 recipe (gluten free option), ready in about 35 minutes, pairs 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 rice, quinoa, or a quick salad. 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

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.