Baked Cod with Tomato Olive Relish

Along Mediterranean coasts, flaky white fish often meets a bright, briny topping of tomatoes and olives. Here, cod bakes until tender under a quick relish of cherry tomatoes, Kalamata olives, and capers with lemon and oregano.

Serves 4 · 15 min prep · 18 min cook

Estimate for one serving

• 340 cal
• 34g protein
• 11g carbs
• 18g fat
• 3g fiber

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Ingredients

• 4 cod fillets, about 6 oz each
• 1/4 cup extra-virgin olive oil
• 3 garlic cloves, thinly sliced
• 2 cups cherry tomatoes, quartered
• 1/2 cup Kalamata olives, pitted and roughly chopped
• 2 tbsp capers, drained
• 2 tbsp fresh lemon juice
• 1 tsp lemon zest
• 2 tbsp fresh oregano leaves, chopped
• 1/4 cup fresh parsley, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/4 tsp crushed red pepper flakes
• 2 medium zucchini, sliced into half-moons

Instructions

1. 1Preheat the oven to 400°F. Pat the cod fillets very dry with paper towels and place them in a lightly oiled 9x13-inch baking dish or rimmed sheet pan. Season both sides with salt and black pepper.
2. 2Toss the zucchini half-moons with olive oil and salt. Scatter them the cod in the same pan so everything roasts together.
3. 3In a medium bowl combine the quartered cherry tomatoes, chopped Kalamata olives, capers, sliced garlic, remaining olive oil, lemon juice, lemon zest, oregano, red pepper flakes, and remaining salt and pepper. Stir well to create a chunky relish.
4. 4Spoon the tomato-olive mixture evenly over and the cod fillets, letting some juices pool in the pan. The relish will roast into a bright sauce.
5. 5Bake on the center rack for 14 to 18 minutes, depending on thickness, until the cod flakes easily with a fork and reaches 145°F in the thickest part and the tomatoes have collapsed and released juices.
6. 6While the fish rests 2 minutes out of the oven, stir the chopped parsley into the pan juices and relish so it stays vibrant.
7. 7Use a wide spatula to transfer each fillet to a plate along with roasted zucchini. Spoon generous amounts of the warm tomato-olive relish and pan juices over the top.
8. 8Finish with an extra drizzle of olive oil and a final grind of black pepper. Serve immediately with crusty bread or a simple grain if desired for a complete light dinner.