Baked Cod with Tomato-Olive Ragout and Herb Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender baked cod fillets topped with a vibrant tomato and olive ragout, served over fluffy herbed rice for a light yet flavorful seafood meal. This mediterranean-inspired seafood (mediterranean flavors) ready in about 35 minutes pairs (5 oz each) cod fillets, divided olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 10 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 cod fillets in a baking dish and drizzle with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Bake for 15-18 minutes until the fish is opaque and flakes easily with a fork.
  2. Step 2: While the fish bakes, heat 2 tbsp olive oil in a skillet over medium heat. Add 3 minced garlic cloves and 1/2 chopped red onion, sautéing for 3-4 minutes until softened and fragrant.
  3. Step 3: Add 1 1/2 cups halved cherry tomatoes and 1/2 cup sliced kalamata olives to the skillet. Pour in 1/4 cup dry white wine and simmer for 8 minutes until the tomatoes break down and the sauce thickens slightly. Stir in 2 tbsp chopped fresh basil, and season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Meanwhile, bring 2 cups water to a boil in a saucepan. Add 1 cup long grain white rice and 1 tsp salt, cover, reduce heat to low, and cook for 18 minutes until water is absorbed. Remove from heat and fluff with a fork, then stir in 1 tbsp lemon juice and 2 tbsp chopped fresh parsley.
  5. Step 5: To serve, spoon the tomato-olive ragout over the baked cod fillets and plate alongside the herb rice.

Frequently asked questions

How long does Baked Cod with Tomato-Olive Ragout and Herb Rice take to make?

Total time is about 35 minutes (10 min prep + 25 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 Rice?

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 (5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Tomato-Olive Ragout and Herb Rice?

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 Rice 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 Ragout and Herb Rice?

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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