Olive & Herb Baked Cod – Bright, Simple, and Weeknight-Friendly

This Olive & Herb Baked Cod is the kind of dish you make once and keep in your regular rotation. It’s light, fresh, and full of flavor without a lot of effort. Think juicy, flaky cod topped with briny olives, lemon, and a handful of fresh herbs.

It comes together quickly and feels special enough for a dinner guest but easy enough for a Tuesday. If you’re looking for a fast, healthy meal that actually tastes exciting, this is it.

Olive & Herb Baked Cod – Bright, Simple, and Weeknight-Friendly

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings 4 servings

Ingredients

  

• 1.5 to 2 pounds cod fillets (4 pieces, about 6 ounces each), skinless
• 1 cup mixed olives, pitted and roughly chopped (Kalamata, Castelvetrano, or your favorite)
• 2 tablespoons capers, drained (optional but recommended)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice, plus extra wedges for serving
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Lemon slices, for topping (optional)

Instructions

 

• Preheat the oven: Set it to 425°F (220°C). Lightly oil a baking dish large enough to hold the cod in a single layer.
• Pat the fish dry: Use paper towels to remove excess moisture. Dry fish sears and bakes better, helping the surface firm up instead of steaming.
• Make the olive-herb topping: In a bowl, combine chopped olives, capers, olive oil, garlic, lemon zest, lemon juice, parsley, dill, red pepper flakes, salt, and black pepper. Stir until it looks glossy and well mixed.
• Season the cod: Place the fillets in the baking dish. Sprinkle lightly with salt and pepper. Spoon the olive-herb mixture over the top, spreading it evenly. Add a few thin lemon slices on each fillet if you like.
• Bake: Cook for 10–14 minutes, depending on thickness. The cod is done when it flakes easily with a fork and turns opaque. Thicker fillets may need a minute or two more.
• Rest and finish: Let the fish sit for 2 minutes. Squeeze a bit more lemon over the top and taste for seasoning. Add a drizzle of olive oil if you want extra richness.
• Serve: Pair with roasted potatoes, steamed green beans, or a simple couscous. The pan juices make a great quick sauce.

Why This Recipe Works

• High heat, short time: Baking the cod at a higher temperature keeps it tender and prevents overcooking.
• Olives bring balance: Their briny bite cuts through the mild fish, adding depth without overpowering it.
• Fresh herbs add lift: Parsley and dill keep flavors bright and clean, while a touch of garlic adds warmth.
• Lemon does double duty: Zest perfumes the dish, and juice sharpens the final flavor.
• Minimal prep, maximum payoff: One pan, a few chops, and dinner is ready in under 30 minutes.

Ingredients

• 1.5 to 2 pounds cod fillets (4 pieces, about 6 ounces each), skinless
• 1 cup mixed olives, pitted and roughly chopped (Kalamata, Castelvetrano, or your favorite)
• 2 tablespoons capers, drained (optional but recommended)
• 3 tablespoons extra-virgin olive oil
• 2 cloves garlic, finely minced
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice, plus extra wedges for serving
• 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
• 1/2 teaspoon crushed red pepper flakes (optional, for gentle heat)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon freshly ground black pepper
• Lemon slices, for topping (optional)

How to Make It

1. Preheat the oven: Set it to 425°F (220°C). Lightly oil a baking dish large enough to hold the cod in a single layer.
2. Pat the fish dry: Use paper towels to remove excess moisture. Dry fish sears and bakes better, helping the surface firm up instead of steaming.
3. Make the olive-herb topping: In a bowl, combine chopped olives, capers, olive oil, garlic, lemon zest, lemon juice, parsley, dill, red pepper flakes, salt, and black pepper.

   Stir until it looks glossy and well mixed.

4. Season the cod: Place the fillets in the baking dish. Sprinkle lightly with salt and pepper. Spoon the olive-herb mixture over the top, spreading it evenly.

   Add a few thin lemon slices on each fillet if you like.

5. Bake: Cook for 10–14 minutes, depending on thickness. The cod is done when it flakes easily with a fork and turns opaque. Thicker fillets may need a minute or two more.
6. Rest and finish: Let the fish sit for 2 minutes.

   Squeeze a bit more lemon over the top and taste for seasoning. Add a drizzle of olive oil if you want extra richness.

7. Serve: Pair with roasted potatoes, steamed green beans, or a simple couscous. The pan juices make a great quick sauce.

Storage Instructions

• Refrigerate: Store leftovers in an airtight container for up to 2 days.
• Reheat gently: Warm in a 300°F (150°C) oven for 8–10 minutes or on low power in the microwave in short bursts.

  High heat can dry it out.

• Avoid freezing after baking: Cooked cod can turn mushy when thawed. If you need to freeze, freeze the raw cod separately and make the topping fresh.

Why This is Good for You

• Lean protein: Cod is low in fat and high in protein, which supports muscle maintenance and keeps you satisfied.
• Omega-3s: While cod isn’t the highest in omega-3s, it still provides some, and the olive oil adds heart-healthy fats.
• Antioxidants: Herbs, garlic, and lemon are packed with antioxidants and fresh flavor, reducing the need for heavy sauces.
• Low in carbs, big on flavor: It’s a light, nutrient-dense meal that feels complete without being heavy.

What Not to Do

• Don’t overcook the fish: This is the fastest way to make it dry. Start checking at 10 minutes.
• Don’t skip drying the fillets: Excess moisture leads to bland, watery fish.
• Don’t use too much salt upfront: Olives and capers are salty.

  Season lightly, then adjust after baking.

• Don’t overcrowd the pan: The fish should sit in a single layer so it cooks evenly.

Recipe Variations

• Tomato twist: Add 1 cup halved cherry tomatoes to the olive mixture for a juicy, slightly sweet contrast.
• Mediterranean bake: Toss in thinly sliced red onion and a handful of artichoke hearts before baking.
• Herb swap: Use basil and chives instead of parsley and dill for a softer, sweeter profile.
• Spice it up: Add 1 teaspoon smoked paprika or a pinch of cumin to the topping for warmth and color.
• Breadcrumb finish: Mix 1/2 cup panko with 1 tablespoon olive oil and a pinch of salt. Sprinkle over the fish before baking for crunch.
• Different fish: Try haddock, halibut, or tilapia. Adjust the cooking time based on thickness.
• Dairy-friendly option: Dot with a little butter before baking for a richer sauce.

FAQ

How do I know when the cod is done?

The flesh should be opaque and flake easily with a fork.

If you have a thermometer, aim for an internal temperature of about 130–135°F at the thickest part, then rest for a minute or two.

Can I use frozen cod?

Yes. Thaw it fully in the fridge overnight, then pat very dry before cooking. Frozen fish often holds extra water, so drying is key.

What kind of olives work best?

Use what you like.

Kalamata adds deep, briny flavor, while Castelvetrano is mild and buttery. A mix gives a nice balance of richness and brightness.

Can I make this ahead?

You can mix the olive-herb topping up to a day ahead and store it covered in the fridge. Assemble and bake right before serving for the best texture.

What sides go well with this?

Roasted potatoes, lemony couscous, orfarro, and simple greens like sautéed spinach or a crisp salad all pair well.

Keep sides light to match the dish.

Is this recipe gluten-free?

Yes, as written. If you add the breadcrumb variation, use gluten-free panko to keep it gluten-free.

Can I cook it in a skillet instead of baking?

You can. Sear the cod in a hot, oiled oven-safe skillet for 2 minutes per side, spoon the topping over, then finish in a 400°F oven for 4–6 minutes.

What if I don’t have fresh herbs?

Use 1 teaspoon dried dill and 1 teaspoon dried parsley, and add a bit more lemon to brighten the flavors.

Fresh is best, but dried works in a pinch.

How do I prevent a fishy taste?

Buy the freshest cod you can, and cook it soon after purchase. The lemon, herbs, and olives naturally keep flavors clean and bright.

Can I add wine to the pan?

Yes. Add 2–3 tablespoons dry white wine to the baking dish before topping the fish.

It will create a light, flavorful sauce as it cooks.

In Conclusion

Olive & Herb Baked Cod is simple, fast, and full of bright, balanced flavor. The combination of juicy fish, lemon, and briny olives feels restaurant-worthy but uses pantry staples and fresh herbs. Keep this recipe in your back pocket for busy nights or easy entertaining.

With a few smart techniques and a handful of fresh ingredients, you’ll get a meal that tastes like you fussed—without actually fussing.