Baked Cod with Tomato-Olive Ragout and Roasted Asparagus

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

Delicate cod fillets baked under a vibrant tomato and olive ragout, paired with crisp roasted asparagus for a light Whole30 meal. This mediterranean-inspired seafood (whole30, gluten free) ready in about 40 minutes pairs (6 oz each) cod fillets, quartered cherry tomatoes, pitted and halved kalamata olives 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 pieces (6 oz each) cod fillets
• 1 1/2 cups, quartered cherry tomatoes
• 1/2 cup, pitted and halved kalamata olives
• 4, minced garlic cloves
• 1/3 cup, finely chopped red onion
• 1/4 cup, chopped fresh basil leaves
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1 lb, trimmed asparagus spears
• 1 1/2 tsp, divided salt
• 1 tsp, divided black pepper
• 1/4 tsp (optional) crushed red pepper flakes

Instructions

1. Step 1: Preheat the oven to 400°F. Arrange 1 lb trimmed asparagus spears on a baking sheet lined with parchment. Drizzle with 1 tbsp olive oil, sprinkle 1/2 tsp salt and 1/4 tsp black pepper, and roast for 12-15 minutes until tender and lightly browned.
2. Step 2: In a medium skillet, heat 2 tbsp olive oil over medium heat. Add 1/3 cup finely chopped red onion and 4 minced garlic cloves, cooking for 3-4 minutes until softened and fragrant.
3. Step 3: Add 1 1/2 cups quartered cherry tomatoes, 1/2 cup halved kalamata olives, 1/4 tsp crushed red pepper flakes (if using), and 1 tsp salt. Simmer gently for 8-10 minutes until tomatoes break down into a chunky sauce.
4. Step 4: Stir in 1/4 cup chopped fresh basil and 2 tbsp lemon juice, then remove from heat.
5. Step 5: Place 4 cod fillets in a lightly oiled baking dish. Season each with 1/2 tsp salt and 1/4 tsp black pepper. Spoon the tomato-olive ragout evenly over the cod.
6. Step 6: Bake the cod with ragout in the oven for 12-15 minutes until the fish is opaque and flakes easily with a fork. Serve immediately with the roasted asparagus.