Quick Recipe Version (TL;DR)
Quick Ingredients
- 4 cod fillets, about 6 ounces each, patted dry
- 1 pint cherry tomatoes, halved
- 3 tablespoons extra-virgin olive oil, divided
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine
- 1/2 cup pitted Kalamata olives, halved
- 2 tablespoons capers, drained
- 1 lemon, zested and juiced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon black pepper, divided
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, optional
Do This
- 1. Heat the oven to 400°F and lightly oil a 9-by-13-inch baking dish.
- 2. Pat the cod dry and season with 1 tablespoon olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon lemon juice.
- 3. In the baking dish, mix tomatoes, garlic, white wine, olives, capers, lemon zest, oregano, thyme, red pepper flakes, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- 4. Roast the tomato mixture for 12 minutes, until juicy and fragrant.
- 5. Nestle the cod into the sauce and spoon some tomatoes and juices over the top.
- 6. Bake for 10 to 13 minutes, until the cod flakes easily and reaches 145°F in the thickest part.
- 7. Finish with lemon juice, parsley, and basil, then serve with rice, couscous, or roasted potatoes.
Why You’ll Love This Recipe
- Clean, bright, and elegant: Tender cod bakes in a naturally saucy mix of tomatoes, wine, olives, capers, garlic, lemon, and herbs.
- Weeknight-friendly: The whole dish is ready in about 40 minutes, with very little hands-on cooking.
- Restaurant-style without fuss: The sauce tastes layered and polished, but it comes together directly in the baking dish.
- Easy to pair: Serve it over fluffy rice, herby couscous, creamy polenta, crusty bread, or crisp roasted potatoes.
Grocery List
- Produce: Cherry tomatoes, garlic, lemon, fresh parsley, fresh basil, optional fresh thyme sprigs for garnish.
- Dairy: None required; optional crumbled feta for serving if you want a salty, creamy finish.
- Pantry: Extra-virgin olive oil, dry white wine, pitted Kalamata olives, capers, dried oregano, dried thyme, crushed red pepper flakes, kosher salt, black pepper.
- Seafood: 4 skinless cod fillets, about 6 ounces each.
- Optional sides: Long-grain rice, couscous, or baby potatoes for roasting.
Full Ingredients
For the Cod
- 4 skinless cod fillets, about 6 ounces each and 1 to 1 1/4 inches thick
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh lemon juice
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For the Tomato, Olive, and White Wine Sauce
- 1 pint cherry tomatoes, halved
- 4 garlic cloves, thinly sliced
- 1/2 cup dry white wine, such as Sauvignon Blanc, Pinot Grigio, or an unoaked Chardonnay
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 2 tablespoons capers, drained
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon finely grated lemon zest
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
For Finishing
- 1 tablespoon fresh lemon juice, plus more to taste
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil, optional
- 1 tablespoon extra-virgin olive oil, optional, for drizzling
- Lemon wedges, for serving
For Serving
- Cooked rice, couscous, or orzo
- Roasted baby potatoes
- Crusty bread for soaking up the sauce
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the dish
Place a rack in the center of the oven and preheat to 400°F. Lightly coat a 9-by-13-inch baking dish with a small splash of olive oil or cooking spray. This size gives the tomatoes room to roast while still keeping enough sauce around the fish.
Step 2: Season the cod
Pat the cod fillets very dry with paper towels. Place them on a plate and rub with 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon kosher salt, and 1/4 teaspoon black pepper. Let the fish sit at room temperature while you prepare the sauce, about 10 minutes. This short rest helps the cod cook more evenly.
Step 3: Build the tomato, olive, and caper sauce
In the prepared baking dish, combine the halved cherry tomatoes, sliced garlic, white wine, Kalamata olives, capers, 2 tablespoons olive oil, lemon zest, dried oregano, dried thyme, crushed red pepper flakes, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir until everything is evenly coated and spread the mixture into an even layer.
Step 4: Roast the sauce first
Bake the tomato mixture uncovered for 12 minutes. The tomatoes should begin to soften and release their juices, the garlic should smell fragrant, and the wine should start mingling with the olive oil into a light pan sauce. This step gives the sauce a head start so the fish does not overcook while waiting for the tomatoes to break down.
Step 5: Nestle the cod into the hot sauce
Carefully remove the baking dish from the oven. Use a spoon to make 4 shallow spaces in the tomato mixture, then nestle one cod fillet into each space. Spoon some of the tomatoes, olives, capers, and pan juices over the top of each fillet, leaving part of the fish exposed so it roasts rather than steams completely.
Step 6: Bake until the cod is flaky
Return the dish to the oven and bake for 10 to 13 minutes, depending on the thickness of your fillets. The cod is done when it flakes easily with a fork and the thickest part reaches 145°F on an instant-read thermometer. If your fillets are thinner than 1 inch, start checking at 8 minutes; if they are especially thick, they may need up to 15 minutes.
Step 7: Finish with lemon and herbs
Remove the dish from the oven and spoon the warm tomato-olive sauce over the cod. Drizzle with 1 tablespoon fresh lemon juice and, if desired, a final 1 tablespoon olive oil for gloss and richness. Sprinkle with chopped parsley and basil. Taste the sauce and add a little extra lemon juice or a small pinch of salt only if needed, keeping in mind that the olives and capers are already salty.
Step 8: Serve while warm
Serve the cod immediately, with plenty of the cherry tomato, olive, caper, and white wine sauce spooned over the top. It is especially lovely over steamed rice, lemony couscous, or orzo, and it also pairs beautifully with roasted potatoes and a simple green salad.
Pro Tips
- Pat the fish dry: Removing surface moisture helps the cod bake up tender and flaky instead of watery.
- Do not overbake: Cod is lean and cooks quickly. Check early and pull it from the oven as soon as it flakes and reaches 145°F.
- Use a wine you would drink: A crisp dry white wine gives the sauce brightness. Avoid sweet wines, which can make the sauce taste unbalanced.
- Balance the salt at the end: Capers and olives vary in saltiness, so season lightly at first and adjust after baking.
- Let the sauce stay loose: This dish is meant to have a spoonable pan sauce. Serve it with something that can catch the juices.
Variations
- Make it with another white fish: Use haddock, halibut, hake, or sea bass. Adjust the baking time based on thickness, checking for an internal temperature of 145°F.
- Add vegetables: Stir in 1 cup thinly sliced fennel, 1 cup quartered artichoke hearts, or 1 cup chopped zucchini with the tomatoes before the first roast.
- Try a richer finish: Sprinkle 1/4 cup crumbled feta over the dish during the last 3 minutes of baking, or add a small handful of toasted pine nuts just before serving.
Storage & Make-Ahead
Storage: Refrigerate leftover cod and sauce in an airtight container for up to 2 days. Reheat gently in a covered skillet over low heat with 1 to 2 tablespoons water or broth until warmed through, or microwave at 50% power in short intervals. Avoid high heat, which can make the fish dry.
Make-ahead: You can assemble the tomato, olive, caper, garlic, wine, oil, lemon zest, and dried herb mixture up to 8 hours ahead and refrigerate it in the baking dish or a covered container. Wait to season and add the cod until just before baking. For the freshest texture, bake the fish right before serving.
Nutrition (per serving)
Calories: 282 kcal | Carbs: 8g | Protein: 35g | Fat: 12g | Saturated Fat: 2g | Fiber: 2g | Sugar: 3g | Sodium: 742mg | Cholesterol: 75mg
