Baked Cod with Tomato-Olive Tapenade and Herb Couscous

By AislePrompt Editorial · ·

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 drafted and published.

Flaky cod fillets topped with a savory tomato and olive tapenade, baked until tender, paired with fluffy herb-infused couscous. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, cherry tomatoes, quartered, Kalamata olives, pitted and chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped Kalamata olives, 2 tbsp rinsed capers, 2 tbsp chopped fresh basil, 3 tbsp olive oil, 1 minced garlic clove, and 1 tsp lemon zest. Stir well to form the tapenade.
  2. Step 2: Place 4 cod fillets (5 oz each) in a baking dish. Season with 1 tsp salt and 1/2 tsp black pepper. Spoon the tomato-olive tapenade evenly over each fillet.
  3. Step 3: Bake cod for 12-15 minutes until fish is opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, bring 1 1/4 cups vegetable broth to a boil in a small saucepan. Remove from heat, stir in 1 cup couscous, cover, and let sit for 5 minutes. Fluff couscous with a fork and stir in 2 tbsp chopped fresh parsley.
  5. Step 5: Serve baked cod fillets over a bed of herb couscous, spooning extra tapenade from the baking dish on top.

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