Baked Cod with Tomato Olive Salsa

The scent of the Mediterranean drifts through my kitchen whenever I make this baked cod dish. Last summer, while vacationing on a small coastal town in Spain, I watched a local fisherman's wife prepare something similar right on the dock with the morning's catch. The simplicity stunned me - just good fish, vibrant tomatoes, and briny olives coming together effortlessly.

I first made this for my brother when he swore he hated fish. The kitchen filled with aromas of olive oil and herbs as I chopped the colorful salsa ingredients. His expression shifted from skepticism to surprise with the first bite, and he actually asked for seconds. Now its my go-to when I need to convince someone that seafood can be extraordinary without being complicated.

Ingredients

• Cod fillets: Look for pieces that are firm, white and smell fresh like the ocean - nothing fishy about it.
• Mixed olives: Using both green and black olives creates this wonderful complexity that a single variety just cant achieve on its own.
• Fresh herbs: The parsley and basil might seem like a small addition, but they provide that crucial brightness that lifts the whole dish.
• Capers: These tiny flavor bombs add a briny punch that makes all the difference - I learned this from an Italian neighbor who would add them to practically everything.

Instructions

Prep your cod:

Pat those fillets completely dry with paper towels - this is crucial for getting that nice exterior. Brush both sides generously with olive oil and season with sea salt and freshly cracked pepper.

Bake to perfection:

Arrange your cod on a lined baking sheet and slide it into a 400°F oven. Youll know theyre done in about 15-18 minutes when the fish flakes easily and has turned from translucent to beautifully opaque.

Create your Mediterranean salsa:

While the fish works its magic in the oven, chop your tomatoes, olives, onion, herbs and capers. The smaller your dice, the more the flavors will meld together in that glorious olive oil and lemon juice marinade.

Bring it all together:

Once your cod is done, plate it immediately and spoon that colorful salsa generously over the top. The warmth of the fish will slightly intensify the aroma of the herbs and olive oil.

Save

This dish became special to me during a particularly hectic work period when I needed nourishing meals that didnt require hours in the kitchen. I remember sitting at my balcony table, watching the sunset with this colorful plate before me, and feeling an immediate sense of calm wash over me. Something about the clean flavors and bright colors restored my spirits in a way fast food never could.

Serving Suggestions

The beauty of this Mediterranean-inspired cod lies in its versatility when it comes to side dishes. A simple green salad dressed with lemon and olive oil echoes the flavors in the fish without competing. For heartier appetites, I often add some roasted baby potatoes tossed with rosemary, which provide a wonderful textural contrast to the tender fish.

Storing and Leftovers

While this dish truly shines when freshly made, Ive discovered it transforms beautifully the next day. Store the fish and salsa separately in airtight containers in the refrigerator. The cod remains delicious cold, flaked over a salad for lunch, while the salsa actually intensifies in flavor overnight as those ingredients continue their delicious mingling.

Variations to Try

The framework of this recipe invites playful experimentation based on whats fresh or what youre craving. During summer months, I sometimes swap the tomato base for diced mango and add jalapeño for a tropical twist.

• For a Spanish twist, add some chopped roasted red peppers and a pinch of smoked paprika to the salsa.
• If youre out of fresh herbs, a teaspoon of dried oregano or herbes de Provence works surprisingly well in the salsa.
• For a richer version, sprinkle a little crumbled feta on top just before serving.

Save

This baked cod with tomato and olive salsa reminds us that some of the best dishes are simply good ingredients treated with respect. Its become my culinary postcard from the Mediterranean, bringing sunshine to the table no matter the season.

Recipe Questions & Answers

→ How do I know when the cod is fully cooked?

The cod is ready when it flakes easily with a fork and appears opaque throughout. Baking typically takes 15-18 minutes at 400°F, but cooking time may vary depending on fillet thickness.

→ Can I prepare the salsa ahead of time?

Yes, you can prepare the salsa 2-3 hours in advance and refrigerate it. The flavors actually improve as they meld together. Just stir before serving over the warm cod.

→ What fish alternatives work well for this dish?

Haddock, halibut, sea bass, or white fish are excellent substitutes for cod. Choose firm white fish with similar thickness to ensure even cooking and comparable texture.

→ How can I add more heat to this dish?

Sprinkle crushed red pepper flakes into the salsa, or add diced fresh chili peppers. You can also incorporate a pinch of cayenne pepper directly into the seasoning for the cod fillets.

→ Is this dish suitable for meal prep?

The salsa stores well for 2-3 days, making it ideal for meal prep. Bake the cod fresh before serving to maintain its tender texture and delicate flavor.

→ What wine pairs well with this Mediterranean preparation?

A crisp white wine like Sauvignon Blanc, Pinot Grigio, or Vermentino complements the bright, briny flavors. These wines balance the richness of the fish and acidity of the tomato salsa.