Baked Cod with Tomato-Olive Relish and Roasted Cauliflower

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baked cod topped with a vibrant mix of tomatoes, Kalamata olives, and fresh herbs paired with golden roasted cauliflower florets for a Mediterranean-inspired Whole30 dinner. This Mediterranean-inspired Whole30 recipe (gluten free), ready in about 45 minutes, pairs cod fillets, cherry tomatoes, 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil 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.

Prep: 15 min Cook: 30 min Serves 4 Mediterranean cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) cod fillets
1 cup, quartered cherry tomatoes
1/2 cup, pitted and sliced Kalamata olives
2 tbsp, chopped fresh parsley
1 tbsp, chopped fresh oregano
1 tsp lemon zest
2 tbsp lemon juice
4 cups cauliflower florets
3 cloves, minced garlic cloves
4 tbsp extra virgin olive oil
1.5 tsp, divided sea salt
1 tsp, divided black pepper

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Instructions

Step 1: Preheat oven to 425°F. Toss 4 cups cauliflower florets with 2 tbsp olive oil, 1 tsp sea salt, 1/2 tsp black pepper, and 3 minced garlic cloves on a rimmed baking sheet. Roast for 25 minutes until golden and tender.
Step 2: Meanwhile, in a medium bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup sliced Kalamata olives, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, 1 tsp lemon zest, 2 tbsp lemon juice, 1/2 tsp sea salt, and 1/2 tsp black pepper to create the relish.
Step 3: Place 4 cod fillets on a separate greased baking sheet, drizzle with remaining 2 tbsp olive oil and season with 1/2 tsp sea salt and 1/2 tsp black pepper.
Step 4: Bake cod for 12-15 minutes until fish flakes easily with a fork and is opaque.
Step 5: Serve each cod fillet topped generously with the tomato-olive relish alongside the roasted cauliflower.