Baked Cod with Tomato & Olive Relish

This Baked Cod with Tomato & Olive Relish brings the sun-drenched flavors of the Mediterranean to your dinner table in under 30 minutes. Tender, flaky cod fillets are topped with a vibrant relish of ripe tomatoes, briny Kalamata olives, fresh garlic, and aromatic basil, then baked to perfection. The result is a dish that's both elegant enough for entertaining and simple enough for a weeknight meal. Cod is the perfect canvas for bold Mediterranean flavors—its mild, sweet taste and delicate texture don't compete with the zesty topping but instead provide a clean, protein-rich foundation. As the fish bakes, the tomato-olive relish releases its juices, creating a light, flavorful sauce that keeps the cod moist and infuses it with every aromatic note. A splash of white wine and fresh lemon juice adds brightness and acidity that cuts through the richness beautifully. This recipe is naturally gluten-free and incredibly healthy, clocking in at under 250 calories per serving while delivering impressive amounts of lean protein and heart-healthy omega-3 fatty acids. The olives and olive oil provide beneficial monounsaturated fats, while the tomatoes offer lycopene and vitamin C. It's a complete meal that feels indulgent without any guilt. Serve this stunning dish over cauliflower rice, alongside roasted vegetables, or with a simple green salad for a complete dinner that celebrates fresh, wholesome ingredients and proves that healthy eating never has to be boring.

Ingredients

• 4 filletscod fillets, about 6 oz each, patted dry
• 2 cupscherry tomatoes, halved
• 1/2 cupkalamata olives, pitted and roughly chopped
• 3 clovesgarlic, minced
• 3 tbspextra virgin olive oil
• 1/4 cupfresh basil, chopped
• 1 mediumlemon, juiced and zested
• 2 tbspwhite wine
• 1 tspsalt
• 1/2 tspblack pepper, freshly ground
• 2 tbspfresh parsley, chopped optional

Method

1. Preheat your oven to 400°F (200°C). 0:04
2. In a medium mixing bowl, combine the halved cherry tomatoes, chopped Kalamata olives, minced garlic, 2 tablespoons of olive oil, chopped basil, lemon zest, lemon juice, and white wine. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Toss everything together until well combined. 0:06
3. Lightly grease a baking dish with olive oil or line it with parchment paper. Arrange the cod fillets in the dish in a single layer, leaving space between each piece. 0:05
4. Season the cod fillets with the remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper, distributing evenly over all four fillets. 0:04
5. Spoon the tomato-olive relish evenly over the top of each cod fillet, distributing it generously. 0:05
6. Place the baking dish in the preheated oven and bake for 15-18 minutes, or until the cod is opaque throughout and flakes easily with a fork. The internal temperature should reach 145°F. 0:06
7. Remove the dish from the oven and let the cod rest for 2 minutes. This allows the juices to redistribute throughout the fish. 0:04
8. Transfer the cod fillets to serving plates, spooning any remaining tomato-olive relish and pan juices over the top. Garnish with fresh chopped parsley if desired and serve immediately. 0:05