Mediterranean Roast Cod with Olives and Tomatoes
If there’s one dish that captures the simplicity and flavor of Mediterranean cooking, it’s roast cod with olives and tomatoes. Fresh, colorful, and full of bold flavors, this recipe feels like something you’d enjoy at a seaside café along the coast of Greece, Italy or Croatia. Juicy tomatoes, briny Kalamata olives, and fragrant herbs come together with tender cod for a light yet satisfying meal. It’s quick to prepare, full of heart-healthy ingredients, and perfect for both weeknight dinners and weekend gatherings.
Ingredients
- 1 pound assorted grape and cherry tomatoes
- 3 cloves garlic chopped
- 2 Tablespoons olive oil
- 3/4 cup vegetable broth low sodium
- 1/2 cup Kalamata olives pitted
- 2 pounds cod cut into 4-5 equal portions
- 1/4 cup basil chopped other herbs like rosemary
Instructions
- Preheat oven to 375° F.
- Place tomatoes and garlic in ovenproof dish with olive oil. Roast for 20 minutes.
- Mix in olives and broth and nestle cod filets into mixture. Return to oven and bake for an additional 20-25 minutes length of time will depend on thickness of fish].
- Once fish is cooked through, remove from oven and garnish with basil (and rosemary, if desired).
Notes
Feel free to add any of your favorite vegetables, like zucchini and mushrooms.
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