Baked Spanish-Style Cod with Roasted Tomato and Olive Tapenade

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate cod fillets baked under a robust roasted tomato and olive tapenade, bursting with Mediterranean flavors and herbs. This spanish-inspired seafood (mediterranean) ready in about 28 minutes pairs (5 oz each) cod fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 270 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: 18 min Serves 4 Spanish cuisine 270 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Lightly grease a baking dish with 2 tbsp olive oil.
  2. Step 2: Season 4 cod fillets with 1 tsp salt and 1/2 tsp black pepper on both sides, then place them in the prepared baking dish.
  3. Step 3: In a bowl, combine 2 cups halved cherry tomatoes, 1/2 cup chopped Kalamata olives, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh oregano, 1 tsp lemon zest, 1/4 tsp red pepper flakes, and 2 tbsp olive oil. Mix until well combined.
  4. Step 4: Spoon the tomato and olive tapenade evenly over each cod fillet, covering the tops.
  5. Step 5: Bake for 15-18 minutes until the cod is opaque and flakes easily with a fork, and the tomatoes are tender and slightly roasted.
  6. Step 6: Serve immediately, spooning any pan juices over the fish.

Equipment for this recipe

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Frequently asked questions

How long does Baked Spanish-Style Cod with Roasted Tomato and Olive Tapenade take to make?

Total time is about 28 minutes (10 min prep + 18 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 Spanish-Style Cod with Roasted 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 (5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Spanish-Style Cod with Roasted 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 Spanish-Style Cod with Roasted 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 Spanish-Style Cod with Roasted Tomato and Olive Tapenade?

Spanish 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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