This Baked Cod with Tomatoes & Olives is bursting with flavor and comes together in under 40 minutes! Juicy cherry tomatoes, briny olives, and tender, flaky fish—what’s not to love? 🙌❤️
Pro Tips:
Use olives you actually enjoy snacking on! My go-to? Castelvetrano.
No cod? Swap it for walleye or your favorite white fish!
Ingredients:
• 2 lbs cod fillets, portioned
• 2 cups cherry tomatoes, halved
• ½ cup pitted olives
• 3 tbsp olive oil, divided
• 2 shallots, thinly sliced
• 1 garlic clove, minced
• ¼ tsp red pepper flakes
• 1 tsp dried oregano
• Salt & pepper, to taste
Instructions:
Preheat oven to 400°F (200°C).
In an oven-safe skillet or baking dish, toss together the tomatoes, olives, shallots, garlic, red pepper flakes, oregano, 2 tbsp olive oil, salt & pepper.
Roast for 20 minutes until the tomatoes soften.
Meanwhile, season the fish with salt, pepper & the remaining olive oil.
Nestle the fish into the roasted tomato-olive mixture and bake for 15 more minutes until flaky.
Serve & enjoy!