Mediterranean Baked Cod with Tomatoes, Olives & Feta

Why This Mediterranean Baked Cod Recipe Works

There is no need to sear the fish or make a separate sauce. The tomatoes release their juices as they roast, creating a flavorful base for the cod.

Kalamata olives add a rich, salty bite, while feta brings a tangy finish that works well with mild white fish. A little garlic and oregano tie everything together without making the recipe complicated.

The cooking order matters, too. Tomatoes and onions need more oven time than cod, so they get a 15-minute head start. Adding the fish afterward helps it stay tender instead of spending too long in the oven.

Everything finishes in the same dish, including the warm tomato juices you'll want to spoon over each serving.

Ingredients You'll Need

You only need a handful of familiar ingredients for this Mediterranean-inspired dinner.

Cod fillets: Use 1½ pounds of boneless, skinless cod, divided into four portions. Pieces of similar thickness will cook more evenly. Fresh cod or properly thawed frozen cod both work.

Cherry tomatoes: Two cups of halved cherry or grape tomatoes form the juicy base of the dish. They soften and release moisture as they roast.

Kalamata olives: Pitted Kalamata olives give the dish a bold, savory flavor. Halving them helps distribute the flavor throughout the tomato mixture.

Red onion and garlic: Thinly sliced red onion softens in the oven, while minced garlic adds flavor to the roasting vegetables.

Extra-virgin olive oil: Two tablespoons are divided between the vegetables and the cod. The oil helps coat the ingredients and distribute the seasonings.

Dried oregano: A teaspoon adds a familiar Mediterranean herb flavor to the tomatoes and olives.

Sweet paprika: Half a teaspoon lightly seasons the cod without overpowering its mild flavor.

Feta cheese: Crumbled feta softens as it bakes, adding little pockets of creamy, tangy cheese. Larger crumbles from a block tend to remain more distinct.

Lemon and parsley: Fresh lemon juice brightens the finished fish and vegetables. Chopped parsley adds a fresh finishing touch.

Salt and black pepper: The recipe uses ¼ teaspoon of each. Since feta and olives are already salty, taste the finished dish before adding more salt.

You'll find the complete ingredient amounts in the recipe card below.

How to Make Mediterranean Baked Cod

You'll need a 9 × 13-inch baking dish and an oven heated to 425°F (220°C).

1. Prepare the tomato and olive mixture

Preheat the oven to 425°F (220°C).

Add the halved cherry tomatoes, Kalamata olives, sliced red onion, and minced garlic to a 9 × 13-inch baking dish.

Sprinkle with dried oregano and drizzle with 1½ tablespoons of olive oil.

Toss gently until the vegetables are lightly coated. Keep the garlic mixed among the tomatoes instead of leaving it exposed on top, where it could burn.

2. Roast the vegetables

Place the baking dish in the oven and roast uncovered for approximately 15 minutes.

The tomatoes should begin to soften and release their juices. The onion will start to soften, although it doesn't need to be completely tender yet.

This first roasting step gives the vegetables time to cook before the delicate fish is added.

3. Add the cod and feta

While the vegetables roast, pat the cod fillets dry with paper towels.

Brush the fish with the remaining ½ tablespoon of olive oil. Season with the paprika, salt, and black pepper.

Carefully remove the hot baking dish from the oven.

Use a spoon to make four spaces among the vegetables, then nestle a cod fillet into each space. Keep the fish in a single layer without overlapping.

Scatter the crumbled feta around the vegetables and lightly over the fish.

4. Bake until the fish is cooked

Return the dish to the oven and bake for approximately 12–18 minutes.

The time will depend on the thickness of the fillets. Begin checking thinner pieces earlier.

Insert a food thermometer into the thickest part of each fillet. The cod is safely cooked when it reaches an internal temperature of 145°F (63°C).

The fish should also look opaque and separate easily into flakes when gently pressed with a fork.

5. Finish with lemon and parsley

Remove the baking dish from the oven.

Drizzle approximately 1 tablespoon of fresh lemon juice over the fish and vegetables, then sprinkle with chopped parsley.

Serve with lemon wedges and spoon some of the warm tomato and olive juices over each portion.

Tips for Tender, Flaky Cod

A few small details can help you get the best results from this recipe.

Easy Substitutions and Variations

You can make a few simple changes depending on what you have.

Try another white fish: Haddock or halibut can replace cod. Choose similarly sized fillets, adjust the baking time for their thickness, and verify an internal temperature of 145°F (63°C).

Use green olives: Pitted green olives can replace Kalamata olives. The finished flavor will vary depending on the variety you choose.

Swap in fresh oregano: Fresh oregano can replace dried oregano. Use a little more because fresh herbs are generally less concentrated, then adjust to taste.

Add capers: Stir 1 tablespoon of drained capers into the tomato mixture before roasting for a more briny flavor. This is an optional variation and isn't included in the main recipe or nutrition estimate.

Skip the feta: You can leave out the feta if needed. The tomatoes, olives, garlic, and herbs will still flavor the fish, although the dish will be less creamy and tangy.

There's no need to add broth or other liquid before baking. The tomatoes release moisture as they roast.

What to Serve with Mediterranean Baked Cod

The warm tomatoes, olives, and feta make a flavorful topping for the cod, so you can keep the sides simple.

For a vegetable-focused meal, try a green salad, sautéed spinach, or a side of roasted vegetables.

Our Roasted Veggie Sheet Pan Mix is another colorful option to serve alongside the fish.

For a more filling dinner, add brown rice, roasted potatoes, or orzo. They're all good for soaking up the warm tomato juices.

A slice of crusty bread works well, too.

If you enjoy these Mediterranean flavors, you might also like our Greek Chicken Tzatziki Bowls for another easy dinner.

How to Store and Reheat Leftovers

Refrigerator: Let the cooked fish cool briefly, then transfer it and the vegetables to a shallow, airtight container. Refrigerate within two hours of cooking. Properly refrigerated leftovers can generally be kept for 3–4 days, although the fish will have its best texture when eaten sooner.

Reheating: Place the cod and vegetables in an oven-safe dish and cover loosely with foil. Reheat gently in a 300°F oven until the center reaches 165°F (74°C). Spoon some of the tomato juices over the fish to help keep it moist.

Freezing: Cooked cod can be frozen, but the texture may soften after thawing, and the tomatoes can release more moisture. Refrigerating and eating the leftovers within a few days is preferable for this dish.

For the best texture, reheat only the portion you plan to eat.

Estimated Nutrition per Serving

Calories: Approximately 295 kcal. Protein: Approximately 34 g. Total Fat: Approximately 14 g. Total Carbohydrates: Approximately 8 g. Fiber: Approximately 2 g.

Nutrition is estimated for one-fourth of the entire recipe, including the vegetable mixture, feta, and cooking oil. It does not include side dishes or optional substitutions. Values vary with ingredient brands and portions.

Frequently Asked Questions