Baked Cod with Tomato-Olive Tapenade

Hooked on Cod? You’re Not Alone 🐟

Let’s be real for a sec: sometimes, dinner just needs to be easy and feel a little fancy, right? Like, “I totally didn’t just throw this together in 25 minutes while sipping wine and dancing to 90s pop” kind of fancy. That’s exactly what this Baked Cod with Tomato-Olive Tapenade delivers. It’s quick, it’s flavorful, and—dare I say?—it might just convert a fish skeptic or two.

Now, I’ve made this dish more times than I’ve pretended to like kale chips (which is a lot, FYI). It’s my go-to when I want something healthy-ish that doesn’t scream “sad diet food.” Think juicy, flaky cod topped with a briny, garlicky tapenade full of sun-dried tomatoes, olives, capers, and herbs. Yeah. It slaps.

Why Cod? And Why This Recipe?

You’ve got options when it comes to fish, sure. But cod? Cod’s the people’s fish. Mild, flaky, fast-cooking—basically the golden retriever of the seafood world. It’s the fish you can confidently serve to your “I-don’t-like-fishy-fish” friends.

So, why this specific recipe rocks?

• Minimal prep: We’re talking under 10 minutes.
• Bakes in one dish: No juggling pans like you’re auditioning for “MasterChef.”
• Mediterranean vibes: Olive oil, garlic, lemon, and all the good stuff.
• High protein, low drama: Because we like our dinners like we like our relationships.

Ingredients You’ll Need (aka Your Flavor Dream Team)

Alright, let’s talk shopping list. Most of this is pantry-friendly, which is chef’s kiss for weeknight dinners.

For the Cod:

• 4 cod fillets (6 oz each) — fresh or thawed, skinless
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 lemon (zest and juice)

For the Tomato-Olive Tapenade:

• ½ cup sun-dried tomatoes (oil-packed, drained, and chopped)
• ⅓ cup pitted Kalamata olives (chopped)
• 2 tbsp capers (rinsed and roughly chopped)
• 1 garlic clove (minced)
• 2 tbsp fresh parsley (chopped)
• 1 tbsp red wine vinegar (or lemon juice)
• 1–2 tbsp olive oil (depending on your vibe)
• Optional: pinch of chili flakes (if you like a lil’ kick)

Pro tip: Don’t skimp on the olives. They bring the drama—in the best way.

Step-by-Step: Baked Cod With Tapenade (The No-Fuss Version)

Step 1: Preheat That Oven

Crank the oven to 400°F (200°C). No one’s got time to wait for a slow oven when hunger hits.

Step 2: Give Your Cod Some Love

Place your cod fillets in a lightly greased baking dish. Drizzle them with olive oil, sprinkle with salt, pepper, and lemon zest, and then squeeze a bit of lemon juice over the top.

Ever wondered why lemon and fish are besties? It brightens the flavor and cuts through any ocean-y vibes. Science and sorcery, honestly.

Step 3: Mix Up That Tapenade

In a bowl, toss together your chopped sun-dried tomatoes, olives, capers, garlic, parsley, vinegar, and olive oil. Stir it all up until it looks like something you’d pay way too much for at a trendy deli.

Optional but encouraged: taste it. Adjust as needed. Add chili flakes if you want to flex your spicy side.

Step 4: Top and Bake

Spoon that glorious tapenade over your cod fillets. Don’t be shy—pile it on. The more topping, the more flavor-packed each bite.

Pop the dish into the oven and bake for 12–15 minutes, or until the cod flakes easily with a fork.

Pause here for dramatic effect… or maybe to pour yourself that glass of wine. You earned it, chef.

What’s Next?

You’ve just nailed the prep and baked the cod to flaky perfection—but don’t worry, I’m not ghosting you now. In Batch 2, we’ll cover:

• How to serve and plate this beauty (hint: crusty bread may be involved)
• Storage and leftovers—if there are any 😉
• Flavor hacks and swaps for picky eaters (or picky pantries)
• Final thoughts and a cheeky call-to-action

How to Serve It (AKA: Make It Look Fancy with Zero Effort)

You’ve got a beautiful, flaky, tapenade-topped cod hot out of the oven—now what? You plate it like a pro and pretend this was all totally planned (not panic-cooked after forgetting dinner existed).

Killer Pairing Ideas:

• Crusty sourdough or garlic bread – for mopping up all that juicy, briny goodness.
• Light couscous or quinoa salad – because balance, ya know?
• Steamed green beans or sautéed spinach – fiber never looked so good.
• A chilled white wine – Sauvignon Blanc or Pinot Grigio, if we’re getting fancy.

IMO, nothing beats scooping up the leftover tapenade with a piece of warm bread. It’s like Mediterranean bruschetta, but with fewer carbs and more smugness.

Got Leftovers? Here’s How to Deal

Okay, first off—how did you end up with leftovers? Are you okay? 😄

But seriously, if you’ve got extra cod or tapenade, don’t toss it. This dish is actually fantastic the next day.

Storage Tips:

• Fridge: Store in an airtight container for up to 2 days.
• Reheat: Gently warm in the oven at 300°F or microwave in short bursts. Just don’t blast it, or you’ll end up with fish jerky. Nobody wants that.
• Tapenade-only leftovers? Slather it on toast, mix into scrambled eggs, or use it as a sandwich spread. You’re welcome.

Flavor Swaps and Hacks (Because Life Happens)

Let’s say your pantry’s looking kinda sad, or you’ve got someone who “doesn’t like olives.” 🙄 Don’t worry—there’s wiggle room.

Easy Ingredient Swaps:

• No cod? Try haddock, tilapia, or even salmon. Just adjust bake times slightly.
• No sun-dried tomatoes? Use cherry tomatoes, roasted red peppers, or even tomato paste with a dash of balsamic.
• Olive-haters in the house? Sub with roasted red peppers or caramelized onions for that savory punch.

Bonus Hack:

Got leftover tapenade and leftover pasta? Toss them together for a lazy, shockingly good lunch. Sprinkle with feta, and boom—lunch MVP. 🏆

Final Thoughts (And One Last Wink 😉)

Let’s be honest—Baked Cod with Tomato-Olive Tapenade is the kind of dish that makes you look way more impressive than the effort actually requires. It’s bold, it’s beautiful, and it’s basically your new “Oh, this old thing?” dinner flex.

You can toss this together on a Tuesday night with half a glass of wine and an episode of The Great British Bake Off playing in the background. Or you can serve it to friends and pretend you went to culinary school in the south of France. Your call. I won’t tell.

So next time you’re tempted to order takeout for the third time in a week, just remember: you’ve got cod, a jar of olives, and a dream. Go live it.

TL;DR (For the Skimmers 😏)

• Cod is easy, flaky, and non-intimidating—AKA your new weeknight BFF.
• The tomato-olive tapenade? Bold, briny, and dangerously addictive.
• Pair it with crusty bread, greens, or grain bowls for a Mediterranean-inspired meal.
• Leftovers? Turn them into sandwiches, pasta, or fancy toast.
• Minimal effort, maximum “wow” factor.

If you try this recipe, drop a comment below or tag me in your cod masterpieces on social. I want to see those flaky fish pics (yes, I said it) and those next-level plating skills. 💁‍♀️

Catch ya next recipe!