Easy · Balanced meals
Oven-baked cod with tomato and olives
A Mediterranean-style dish in one baking tray
- Time
- 40 min
- Difficulty
- Easy
- Cuisine
- Mediterranean
- Serves
- 4 people
From behind the fish counter
One baking dish keeps things simple. The tomato juices are especially good — serve bread alongside to soak them up.
Method
Quantities for 4 people. Total time includes preparation and any waiting time. Cooking times are a guide: fish thickness and your oven or pan make a difference.
- 1
Preheat the oven to 200°C (180°C fan).
- 2
Combine halved tomatoes, olives, capers, chopped garlic and thin onion wedges with 1 tbsp oil in a baking dish. Roast for 12 minutes.
- 3
Season the cod with salt, pepper and thyme or oregano.
- 4
Place the fish among the vegetables and drizzle with the remaining oil and 1 tbsp lemon juice.
- 5
Bake for a further 12–18 minutes, depending on thickness, until the fish is cooked through.
- 6
Serve with baguette and wedges cut from the remaining lemon.
Easy Ideal for everyday cooking — straightforward steps.
From the supermarket
- 500 g cherry tomatoes
- 50 g black olives + 1 tbsp capers
- 2 garlic cloves + 1 red onion
- 1 lemon
- 1 tsp dried thyme or oregano
- 2 tbsp olive oil
- ½ baguette
- Salt and pepper