This Greek-style baked cod with tomatoes and olives is proof that you don’t need much to make something seriously tasty. It’s a simple traybake that brings together tender white fish, sweet cherry tomatoes, briny olives, and a hit of garlic and lemon for a light but deeply satisfying dish. Everything roasts together in the same dish, meaning minimal fuss and even less washing up.
It’s the kind of meal that works just as well midweek as it does when you’re having people over. Serve it with rice, potatoes, or crusty bread to mop up those garlicky tomato juices. It’s healthy, hearty, and full of Mediterranean flavour, without having to overthink a thing.
Want something fresh to serve alongside? My Lemon Garlic Orzo with Roasted Veg works perfectly as a light side or next-day lunch.
🍴 Tools You’ll Need
Oven-Safe Baking Dish – A dish like this is perfect for roasting fish and veg evenly with minimal fuss.
Sharp Kitchen Knife – Slice tomatoes, onion, and garlic easily with a sharp knife like this one.
Lemon Zester – Get every bit of flavour from your lemon with a zester like this one.
Citrus Juicer – Get the most out of your lemon with a simple juicer like this.
Greek-Style Baked Cod with Tomatoes & Olives
Ingredients
- 2 skinless cod fillets approx. 150–180g each
- 200 g cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 garlic cloves thinly sliced
- 50 g black olives pitted, whole or halved
- 1 tbsp olive oil
- ½ tsp dried oregano
- Zest of ½ lemon
- Juice of ½ lemon
- Salt and black pepper
- Fresh parsley or basil to garnish (optional)
- Lemon wedges to serve
Instructions
- Preheat your oven to 200°C (180°C fan).
- In an oven-safe baking dish like this, combine the cherry tomatoes, red onion, garlic, olives, olive oil, oregano, lemon zest and a good pinch of salt and pepper. Toss gently to coat.
- Place the cod fillets on top, nestling them into the veg. Juice half a lemon using a citrus juicer like this and drizzle it over the fish and and then season with a little extra salt and pepper.
- Bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork.
- Serve straight from the dish using a fish spatula like this to lift the cod fillets gently without breaking them apart and sprinkle with fresh herbs on top and lemon wedges on the side.
Top Tips for this Greek-Style Baked Cod with Tomatoes & Olives
Use ripe cherry tomatoes: They’ll release more juice and sweetness into the dish as they roast.
Check the cod early: Fish can overcook quickly; it’s done when it flakes easily with a fork.
Add a splash of white wine: A little poured into the baking dish lifts the flavours and makes extra sauce.
Want more punch? Crumble in a bit of feta before baking or scatter some capers in with the olives.