Baked cod with cherry tomatoes and olives

A Mediterranean seafood dish built on whole ingredients.

Servings: 4
Active time: 15 min
Total time: 35 min

Organic sourcing

Cherry tomatoes are on the Dirty Dozen list due to pesticide residues—sourcing them organic is wise. Parsley and lemons also benefit from organic sourcing for fewer chemicals.

Ingredients

• 4 cod fillets
• 2 cups cherry tomatoes
• 1 cup kalamata olives
• 3 cloves garlic
• 1 lemon
• 1 tbsp capers
• 2 tbsp extra-virgin olive oil
• 1 tbsp fresh parsley
• 1 tsp fresh thyme
• to taste sea salt
• to taste black pepper

Method

1. Preheat the oven to 400°F (200°C).
2. Place the cod fillets in a baking dish and season with salt and pepper.
3. Halve the cherry tomatoes and scatter them around the cod.
4. Pit and halve the olives, then place them evenly in the dish.
5. Slice the garlic cloves thinly and sprinkle over the fish and vegetables.
6. Zest the lemon and set aside, then slice the lemon and lay the slices atop the cod.
7. Add capers to the dish, distributing them evenly.
8. Drizzle everything with extra-virgin olive oil and sprinkle with thyme and lemon zest.
9. Bake in the preheated oven for 20 minutes, or until the cod flakes easily with a fork.
10. Garnish with chopped fresh parsley before serving.

Notes

• Serve with a side of steamed vegetables or a simple green salad.
• Try using other firm white fish if cod is unavailable.
• Use green olives for a milder flavor.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mediterranean recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.