Description
Rustic Cod with Tomatoes and Olives
A rustic one-pan meal featuring flaky cod, cherry tomatoes, and briny olives.
Ingredients:
2 cod fillets
1 cup cherry tomatoes
1/4 cup Kalamata olives
2 tbsp olive oil
1 tsp dried basil
Fresh basil for garnish
Instructions:
Preheat oven to 375°F (190°C).
Arrange cod, cherry tomatoes, and olives in a baking dish. Drizzle with olive oil and sprinkle with dried basil.
Bake for 20 minutes and garnish with fresh basil.
#RusticCodDish
Step-by-Step Guide
Follow these detailed instructions for perfect results. First, ensure your cod fillets are patted dry with a paper towel to remove excess moisture, which helps the seasoning stick and promotes better browning. Preheat your oven to 375°F (190°C) and lightly coat a baking dish with a bit of the olive oil to prevent sticking. Arrange the cod fillets in the center of the dish. Halve the cherry tomatoes to release their juices and scatter them around the fish. Add the pitted Kalamata olives. Drizzle everything generously with the 2 tablespoons of olive oil, ensuring the fish is lightly coated. Sprinkle the dried basil evenly over the entire dish. Bake on the middle rack for 18-22 minutes. The cod is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Remove from the oven and let it rest for 2-3 minutes before garnishing with fresh basil.
Serving Suggestions
This hearty one-pan dish pairs beautifully with simple sides that soak up the flavorful juices. Serve it over a bed of creamy mashed potatoes, fluffy couscous, or crusty bread to mop up the delicious tomato and olive sauce. For a lighter option, accompany it with a simple arugula salad dressed with lemon juice and a drizzle of the pan sauce. A glass of crisp white wine, like Sauvignon Blanc or Pinot Grigio, complements the Mediterranean flavors perfectly.
How-to Summary
In summary, this rustic cod dish is a simple, elegant meal prepared in one pan. Dry the cod, arrange it in an oiled dish with halved tomatoes and olives, drizzle with oil, sprinkle with dried basil, and bake at 375°F for about 20 minutes until flaky. Garnish with fresh basil and serve.
Frequently Asked Questions
Can I use frozen cod fillets? Yes, but they must be fully thawed and patted dry in the refrigerator overnight. Using frozen fillets directly will release too much water and steam the dish.
What can I substitute for Kalamata olives? Other briny olives like Castelvetrano or Gaeta work well. Capers can also provide a similar salty, briny punch if you’re not an olive fan.
How do I know when the cod is cooked perfectly? The fish should be opaque throughout and flake apart easily with gentle pressure from a fork. An instant-read thermometer should read 145°F (63°C) at the thickest part.
Can I add other vegetables to the pan? Absolutely. Sliced bell peppers, red onion wedges, or thin slices of zucchini or fennel would roast beautifully alongside the other ingredients.
Is this recipe suitable for meal prep? It’s best served fresh. While you can store leftovers for 1-2 days, the cod’s texture is optimal right out of the oven.
Common Mistakes to Avoid
Avoid overcrowding the baking dish, as this will cause the ingredients to steam instead of roast. Do not skip drying the cod fillets, as excess moisture will dilute the sauce. Be careful not to overbake the cod, as it can quickly become dry and rubbery. Start checking a few minutes before the suggested time. Finally, do not use fresh basil in place of dried for the initial seasoning, as it will burn in the oven’s heat—save it for the fresh garnish at the end.
Conclusion
This Rustic Cod with Tomatoes and Olives is a testament to how a few quality ingredients can create a spectacular, fuss-free meal. The combination of tender, flaky fish, burst tomatoes, and salty olives makes for a deeply satisfying dish that feels both elegant and comforting. It’s a perfect weeknight solution that doesn’t compromise on flavor and leaves you with minimal cleanup. Give this simple recipe a try for a taste of the Mediterranean right at your dinner table.
