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Sheet Pan Mediterranean Cod with Tomatoes and Olives

Light, healthy cod baked with cherry tomatoes, olives, lemon, and herbs—fresh flavor with minimal cleanup.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Healthy
Ingredients Method Notes

Ingredients
  

Fish + vegetables
  • 1 1/2 lb cod fillets patted dry
  • 2 cups cherry tomatoes
  • 1/2 cup Kalamata olives, pitted
  • 1 small red onion, sliced optional
Lemon herb drizzle
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 3/4 tsp kosher salt
  • 1/4 tsp black pepper
To finish
  • 1 tbsp capers optional
  • 2 tbsp chopped parsley

Method
 

  1. Heat oven to 425°F and line a sheet pan with parchment.
  2. Add tomatoes, olives, and onion (if using) to the pan.
  3. Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper.
  4. Drizzle half the sauce over the veggies and toss.
  5. Nestle cod fillets among the veggies and drizzle remaining sauce over the fish.
  6. Bake 12–14 minutes until cod flakes easily with a fork.
  7. Top with capers and parsley. Serve warm.

Notes

Swap: halibut or salmon works too (adjust cook time).
Meal prep: store leftovers 2 days; reheat gently to avoid drying out fish.
Serving idea: spoon everything over rice, quinoa, or couscous.