Baked Spanish-Style Cod with Roasted Tomato and 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 drafted and published.

Delicate cod fillets baked under a robust roasted tomato and olive tapenade, bursting with Mediterranean flavors and herbs. This Spanish-inspired seafood recipe (mediterranean), ready in about 28 minutes, pairs 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

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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.

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