Baked Lemon-Garlic Cod with Tomato and Olive Tapenade
Delicate cod fillets baked with a vibrant tomato and olive tapenade, brightened with fresh lemon and herbs. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs fillets (6 oz each) cod fillets, divided salt, black pepper 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.
Ingredients
- 4 fillets (6 oz each) cod fillets
- 1 tsp, divided salt
- 1/2 tsp black pepper
- 3 tbsp, divided olive oil
- 1 cup, halved cherry tomatoes
- 1/3 cup, pitted and chopped kalamata olives
- 2 tbsp, rinsed capers
- 3 cloves, minced garlic cloves
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
- 1 tsp lemon zest
Instructions
- Step 1: Preheat oven to 400°F. Lightly oil a baking dish with 1 tbsp olive oil. Pat 4 cod fillets dry and season both sides with 1/2 tsp salt and 1/4 tsp black pepper each. Place cod in the baking dish.
- Step 2: In a medium bowl, combine 1 cup halved cherry tomatoes, 1/3 cup chopped kalamata olives, 2 tbsp rinsed capers, 3 minced garlic cloves, 1 tbsp olive oil, 2 tbsp fresh lemon juice, 2 tbsp chopped parsley, 1 tsp lemon zest, and remaining 1/2 tsp salt and 1/4 tsp black pepper. Toss to combine.
- Step 3: Spoon the tomato and olive tapenade evenly over the cod fillets. Drizzle remaining 1 tbsp olive oil over everything.
- Step 4: Bake uncovered for 12-15 minutes until the cod is opaque and flakes easily with a fork. Serve immediately with pan juices.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Lemon-Garlic Cod with Tomato and Olive Tapenade 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 Lemon-Garlic Cod with Tomato and Olive Tapenade?
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 divided salt from drying out.
Can I substitute ingredients in Baked Lemon-Garlic Cod with Tomato and Olive Tapenade?
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 Lemon-Garlic Cod with Tomato and Olive Tapenade 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 Lemon-Garlic Cod with Tomato and Olive Tapenade?
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.
