Baked Cod with Tomato-Olive Tapenade and Lemon-Caper Vinaigrette

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.

Moist cod fillets baked under a bright, briny tomato and olive tapenade, finished with a zesty lemon-caper vinaigrette for a fresh seafood entrée. This Mediterranean-inspired seafood recipe, ready in about 25 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 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: 15 min Serves 4 Mediterranean cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 cod fillets (5 oz each) and season with 1/2 tsp salt and 1/4 tsp black pepper. Place fillets in a lightly oiled baking dish.
  2. Step 2: In a medium bowl, combine 1 cup halved cherry tomatoes, 1/2 cup chopped kalamata olives, 1/4 cup finely diced red onion, 2 tbsp drained capers, and 2 tbsp chopped fresh parsley.
  3. Step 3: In a small bowl, whisk 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 minced garlic clove, 1/2 tsp salt, and 1/4 tsp black pepper to make the vinaigrette. Pour half the vinaigrette over the tomato-olive mixture and toss gently.
  4. Step 4: Spoon the tomato-olive tapenade evenly over each cod fillet. Drizzle remaining vinaigrette around the fillets in the baking dish.
  5. Step 5: Bake uncovered for 12-15 minutes until the cod is opaque and flakes easily with a fork. Serve immediately with pan juices and tapenade.

Related recipes