Baked Cod with Tomato-Olive Tapenade and Herb Oil

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 developed and reviewed.

Delicate cod fillets baked with a vibrant tomato and olive tapenade, drizzled with fresh herb oil for a bright Mediterranean finish. This Mediterranean-inspired seafood recipe (gluten free), ready in about 28 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 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick 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: 10 min Cook: 18 min Serves 4 Mediterranean cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 4 cod fillets and place in a baking dish. Drizzle 2 tbsp olive oil over fillets and season with 1/2 tsp salt and 1/4 tsp black pepper.
  2. Step 2: In a medium bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 2 tbsp rinsed capers, 1/4 cup chopped fresh basil, 2 minced garlic cloves, 1 tsp lemon zest, 1 tbsp lemon juice, and 1/4 tsp salt. Mix gently to create the tapenade.
  3. Step 3: Spoon the tomato-olive tapenade evenly over each cod fillet. Bake uncovered for 15-18 minutes until fish flakes easily with a fork.
  4. Step 4: While baking, whisk 2 tbsp olive oil with 2 tbsp finely chopped fresh parsley and 1/4 tsp black pepper. Drizzle this herb oil over the baked cod just before serving for a fresh finish.

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