Mediterranean Cod Bake with Tomatoes & Olives *North Sea Recipe*

 A sunshine  filled seafood dish baked to perfection - fresh, colourful and bursting with flavour

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This baked cod recipe brings the best of the Mediterranean straight to your table. Juicy cherry tomatoes, briny olives, garlic, herbs, and flaky white cod come together in one easy dish that smells and tastes like summer holidays.

It’s simple enough for a weeknight, yet impressive enough for guests.

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✅ Why You’ll Love This Recipe

• One pan recipe - minimal washing up

• Healthy, light and naturally gluten free

• Fresh, vibrant Mediterranean flavours

• Ready in under 25 minutes

• Perfect with crusty bread or new potatoes

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🛒 Ingredients (Serves 2–3)

For the Bake

• 2–3 cod fillets (about 500g total)

• 250g cherry tomatoes, halved

• 1 small red onion, sliced

• 2 garlic cloves, thinly sliced

• 50g black or Kalamata olives

• 1 tbsp capers (optional but adds punch)

• 2 tbsp olive oil

• 1 tsp dried oregano

• ½ tsp chilli flakes (optional)

• Zest and juice of 1 lemon

• Salt and black pepper

To Finish

• Fresh basil or parsley, roughly chopped

• Extra virgin olive oil for drizzling

• Lemon wedges

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🔪 Step-by-Step Instructions

1️⃣ Prepare the dish

1. Preheat the oven to 200°C (180°C fan) / 400°F.

2. In a medium baking dish, add the cherry tomatoes, onion, garlic, olives, capers, oregano, and chilli flakes.

3. Drizzle with olive oil, add a pinch of salt and pepper, and toss together.

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2️⃣ Add the cod

1. Nestle the cod fillets on top of the vegetables.

2. Season lightly with salt, pepper, and lemon zest.

3. Drizzle a little more olive oil and a squeeze of lemon juice over everything.

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3️⃣ Bake

Bake for 15–18 minutes, until the fish is opaque and flakes easily with a fork. The tomatoes should be soft and bursting, creating a lovely natural sauce.

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4️⃣ Finish & Serve

• Sprinkle with fresh basil or parsley.

• Drizzle with extra virgin olive oil.

• Serve straight from the dish with lemon wedges on the side.

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🍽️ Serving Suggestions

• Crusty bread to soak up the tomato juices

• Herby couscous or quinoa

• Garlic roasted new potatoes

• A crisp green salad with feta and cucumber

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⭐ Chef’s Notes

• Swap cod for haddock, pollock, or sea bass if you prefer.

• Add artichoke hearts or roasted peppers for extra colour.

• For a richer sauce, add a splash of white wine before baking.

• Delicious hot or cold - it’s fantastic for next-day lunches too.

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