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

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

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 ready in about 25 minutes pairs (5 oz each) cod fillets, halved 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 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
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cod with Tomato-Olive Tapenade and Lemon-Caper Vinaigrette take to make?

Total time is about 25 minutes (10 min prep + 15 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 Tapenade and Lemon-Caper Vinaigrette?

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 (5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Tomato-Olive Tapenade and Lemon-Caper Vinaigrette?

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 Tapenade and Lemon-Caper Vinaigrette 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.

What goes well with Baked Cod with Tomato-Olive Tapenade and Lemon-Caper Vinaigrette?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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