Baked Cod with Tomato-Olive Relish and Roasted Asparagus

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

Tender baked cod fillets topped with a bright tomato and olive relish, served alongside herb-roasted asparagus for a fresh and satisfying Whole30 seafood dinner. This mediterranean-inspired whole30 (whole30, gluten free) ready in about 30 minutes pairs fillets (6 ounces each) cod fillets, quartered cherry tomatoes, pitted and chopped kalamata olives for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 425°F. Place 1 pound trimmed asparagus spears on a baking sheet, toss with 1 tablespoon olive oil, 1/2 teaspoon sea salt, 1/4 teaspoon black pepper, and 2 minced garlic cloves. Roast for 15 minutes until tender and slightly browned.
  2. Step 2: Meanwhile, in a medium bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 1/4 cup finely diced red onion, 2 tablespoons chopped fresh parsley, 1 teaspoon lemon zest, 2 tablespoons lemon juice, 1 tablespoon olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper. Stir gently to make the relish.
  3. Step 3: Pat dry 4 cod fillets (6 oz each) and place on a lightly oiled baking dish. Brush each fillet with 1 tablespoon olive oil and season with 1/2 teaspoon sea salt and 1/4 teaspoon black pepper.
  4. Step 4: Bake cod fillets for 12-15 minutes until opaque and flakes easily with a fork.
  5. Step 5: Remove cod from oven and spoon the tomato-olive relish evenly on top of each fillet. Serve immediately with roasted asparagus on the side.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cod with Tomato-Olive Relish and Roasted Asparagus 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 Relish and Roasted Asparagus?

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 quartered cherry tomatoes from drying out.

Can I substitute ingredients in Baked Cod with Tomato-Olive Relish and Roasted Asparagus?

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 Relish and Roasted Asparagus 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 Relish and Roasted Asparagus whole30?

Yes — this recipe is tagged whole30, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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