Baked Italian-Style Cod with Tomato and Olive Ragout

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

Delicate cod fillets baked in a bright tomato sauce with briny olives and fresh herbs, delivering a light and flavorful Mediterranean seafood dish. This mediterranean-inspired seafood (mediterranean) ready in about 30 minutes pairs cod fillets, extra virgin olive oil, garlic cloves 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 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.

★ 4.5 (11 ratings) Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a medium skillet, heat 2 tbsp extra virgin olive oil over medium heat. Add 3 thinly sliced garlic cloves and sauté for 1-2 minutes until fragrant but not browned.
  2. Step 2: Add 1 can (14 oz) diced tomatoes, 1/2 cup pitted halved kalamata olives, 2 tbsp drained capers, 1 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Simmer the ragout for 5 minutes until sauce thickens slightly.
  3. Step 3: Lightly oil a baking dish with 1 tbsp extra virgin olive oil. Arrange 4 cod fillets (6 oz each) in the dish and spoon the tomato and olive ragout evenly over each fillet.
  4. Step 4: Sprinkle 1 tsp lemon zest and 1/4 cup chopped fresh basil leaves on top. Bake uncovered for 12-15 minutes until cod flakes easily with a fork.
  5. Step 5: Remove from oven and let rest for 3 minutes before serving with crusty bread or a light salad.

Frequently asked questions

How long does Baked Italian-Style Cod with Tomato and Olive Ragout take to make?

Total time is about 30 minutes (10 min prep + 20 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 Italian-Style Cod with Tomato and Olive Ragout?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Italian-Style Cod with Tomato and Olive Ragout?

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 Italian-Style Cod with Tomato and Olive Ragout 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 Italian-Style Cod with Tomato and Olive Ragout?

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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