Baked Lemon-Herb Cod with Olive Tapenade

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.

Tender cod fillets baked with lemon and fresh herbs, topped with a vibrant olive tapenade for a true Mediterranean touch. This Mediterranean-inspired seafood recipe, ready in about 25 minutes, pairs cod fillets, lemon juice, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 4 cod fillets in a single layer on a baking sheet lined with parchment.
  2. Step 2: In a small bowl, whisk together 2 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh thyme, 1 tsp kosher salt, and 1/2 tsp black pepper. Brush this mixture evenly over the cod fillets.
  3. Step 3: Bake cod for 12-14 minutes until opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, combine 1/2 cup chopped Kalamata olives, 2 tbsp capers, 1 minced garlic clove, and 1 tbsp olive oil in a bowl; stir well to make the tapenade.
  5. Step 5: Serve each cod fillet topped with 2 tbsp olive tapenade, garnished with additional parsley if desired.

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