Mediterranean Baked Cod with Tomatoes & Olives

(about 2–3 servings)

Ingredients

• 2 cod fillets (about 4–6 oz each), or another mild white fish

• 1 cup cherry or grape tomatoes, halved

• ¼ cup pitted Kalamata olives, halved

• ¼ small red onion, thinly sliced (about ¼ cup)

• 2 garlic cloves, minced

• 1½ tablespoons olive oil

• ½ teaspoon dried oregano

• ½ teaspoon dried basil (optional)

• 1 small lemon

  • Juice of ½ the lemon (about 1 tablespoon)

  • Remaining half cut into wedges for serving

• Salt - Start with ½ teaspoon total (divided), then adjust to taste

• Black pepper - Start with ¼ teaspoon total (divided), then adjust to taste

• 2 cups baby spinach, loosely packed

Directions

1. Preheat oven to 400°F (200°C).

2. Lightly oil or spray a baking dish large enough to fit the fish in a single layer.

3. Build the tomato-olive base

   • In the baking dish, add halved tomatoes, olives, and sliced red onion.

   • Drizzle with 1 tablespoon olive oil.

   • Add minced garlic, oregano, basil (if using), about ¼ teaspoon salt, and a pinch of pepper.

   • Toss gently to coat and spread into an even layer.

4. Add the cod

   • Pat cod fillets dry with a paper towel.

   • Place them on top of the tomato-olive mixture.

   • Drizzle the remaining ½ tablespoon olive oil over the fish.

   • Squeeze the juice of ½ lemon over the fillets and veggies.

   • Sprinkle the fish with about ¼ teaspoon salt and a small pinch of pepper.

5. Bake for 12–15 minutes, depending on thickness, until the cod flakes easily with a fork and is opaque in the center.

6. Add spinach and finish in the oven

   • Remove the dish from the oven and scatter the baby spinach around the fish, gently tucking it into the warm tomato-olive mixture.

   • Return to the oven for 2–3 more minutes, just until the spinach wilts.

7. Spoon a bit of the tomato-olive mixture and a small flake of cod into a spoon and taste:

   • If you want more brightness → squeeze extra lemon juice over the top, 1–2 teaspoons at a time.
   • If it needs more savory depth → add a small pinch of salt over the veggies and fish and taste again.
   • If you like more peppery warmth → add a light sprinkle of black pepper.
    

Serve the cod over the wilted spinach and tomato-olive mixture.

• Add lemon wedges on the side for extra squeezing “to taste.”
• Pairs well with a small portion of brown rice, quinoa, or whole-grain bread for a heart-supportive, balanced plate.

Leftovers: Store in the fridge for up to 2 days.

• Reheat gently (low oven or stovetop) with a tiny splash of water or broth so the fish stays moist.

Enjoy!