Tomato-Braised Cod with Olives and Artichokes

By AislePrompt Editorial · Published 2026-06-24 · Updated 2026-06-24

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.

A Mediterranean-inspired Whole30 dish of tender cod simmered in a savory tomato sauce with briny olives and artichoke hearts. This Mediterranean-inspired seafood recipe (whole30), ready in about 25 minutes, pairs cod fillets, extra-virgin olive oil, yellow onion 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 Whole30 week and pairs well with roasted sweet potato or a simple olive-oil salad. 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.

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Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 280 cal/serving

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Ingredients

4 fillets (about 6 ounces each) cod fillets
2 tablespoons extra-virgin olive oil
1 small, finely chopped yellow onion
3, minced garlic cloves
14 ounces canned diced tomatoes
1/2 cup, pitted and sliced green olives
1 cup, quartered (canned or frozen, thawed) artichoke hearts
1/4 cup, chopped fresh parsley
1 teaspoon sea salt
1/2 teaspoon black pepper
1/4 teaspoon (optional) red pepper flakes

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

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Instructions

Step 1: Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add 1 finely chopped small yellow onion and sauté for 4-5 minutes until translucent and fragrant.
Step 2: Add 3 minced garlic cloves and cook for 1 minute until fragrant but not browned.
Step 3: Pour in 14 ounces canned diced tomatoes with juices, 1/2 cup sliced green olives, 1 cup quartered artichoke hearts, 1 teaspoon sea salt, 1/2 teaspoon black pepper, and 1/4 teaspoon red pepper flakes if using. Stir and bring to a gentle simmer.
Step 4: Nestle 4 cod fillets into the tomato mixture. Cover the skillet and simmer over low heat for 8-10 minutes until the fish is opaque and flakes easily with a fork.
Step 5: Sprinkle 1/4 cup chopped fresh parsley over the top before serving. Serve hot with steamed vegetables or a side salad.