Mediterranean Cod with Tomatoes, Olives & Capers
From The Kitchen · Sheet Pan Suppers · one pan, hands-off
The tomatoes roast first until they burst into a garlicky, briny sauce, then the cod nestles in to finish gently. Olives and capers do all the seasoning — you barely lift a finger.
- Protein
- Cod fillets
- Vegetables
- Cherry tomatoes
- Seasoning
- Olives, capers, garlic, lemon, parsley
- Oven
- 400°F
Scaled from the original recipe — sizing up or down is proportional, so taste and adjust the salt, acid & spice.
Ingredients
- 4 cod fillets (about 6 oz each)
- 2 cups cherry tomatoes
- 1/3 cup kalamata olives
- 2 tbsp capers, drained
- 3 tbsp olive oil
- 3 garlic cloves, sliced
- Juice of 1 lemon
- 2 tbsp fresh parsley, chopped
- Salt and pepper
I keep a generous hand with the olive oil — especially on the vegetables, where it helps them roast up golden rather than steam. The amounts here are a starting point; pour to your taste.
Method
- Heat the oven to 400°F and line a sheet pan with parchment.
- Toss the tomatoes, olives, capers and garlic with 2 tbsp olive oil, salt and pepper. Roast 12 minutes, until the tomatoes burst.
- Pat the cod dry and nestle the fillets among the tomatoes. Brush with the remaining oil and season.
- Roast 12–15 minutes, until the cod flakes with gentle pressure.
- Squeeze the lemon over and shower with parsley.
Gina’s tip
Pat the cod really dry before it goes in — a dry surface roasts instead of steaming, and the fillet holds together better.
Cook once, eat twice
This keeps and reheats beautifully — make a pan tonight and tomorrow’s lunch is handled. Warm a scoop of brown rice, farro or quinoa in the center of the pan to stretch it into a fuller meal.
Lean white fish, a pan of burst tomatoes, olives, capers — this is the Mediterranean table in its plainest, most nourishing form.
One pan, one dinner, almost no dishes. Enjoy your evening.
— Gina