Baked Lemon-Herb Cod with Tomato and Olive Salad

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

Tender cod fillets baked with fresh lemon and herbs, served alongside a vibrant tomato and olive salad for a light Mediterranean meal. This mediterranean-inspired seafood (mediterranean) ready in about 25 minutes pairs cod fillets, lemon zest, lemon juice 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

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, mix 3 tbsp olive oil, 1 tsp lemon zest, 2 tbsp lemon juice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 cod fillets (5 oz each) in a baking dish and brush both sides generously with the lemon-herb mixture. Bake uncovered for 12-15 minutes until the fish flakes easily with a fork.
  3. Step 3: Meanwhile, in a medium bowl, combine 1 cup halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1/4 cup thinly sliced red onion, and 2 tbsp chopped fresh parsley. Toss with a drizzle of olive oil and a pinch of salt.
  4. Step 4: Serve the baked cod hot with the fresh tomato and olive salad on the side.

Frequently asked questions

How long does Baked Lemon-Herb Cod with Tomato and Olive Salad 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-Herb Cod with Tomato and Olive Salad?

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 Lemon-Herb Cod with Tomato and Olive Salad?

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-Herb Cod with Tomato and Olive Salad 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-Herb Cod with Tomato and Olive Salad?

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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