Dinner

Roasted Cod with Burst Tomatoes and Olives Recipe

Name: Roasted Cod with Burst Tomatoes and Olives Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: Mediterranean
Ingredients: 4 (6-ounce) skinless, center-cut cod fillets (or hake, halibut, or other mild white fish); Salt and pepper, to taste; 1 tablespoon extra-virgin olive oil; 4 tablespoons unsalted butter, divided; 8 ounces cherry tomatoes, halved (about 1 1/2 cups); 1/3 cup pitted chopped green olives; 1 tablespoon chopped capers; 1 tablespoon lemon juice; 2 tablespoons chopped fresh dill; Crusty bread, cooked rice, or grains such as quinoa or farro

ByElara Stone February 10, 2026February 10, 2026

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Introduction

This roasted cod with burst tomatoes and olives is a flavorful, Mediterranean-inspired dish that’s simple to prepare yet impressive on the plate. The juicy tomatoes, briny olives, and fragrant dill complement the mild fish perfectly, making it a delightful meal for any occasion.

A white oval plate holds four pieces of white fish fillets with a slightly grilled texture on top. The fillets rest in a bright red tomato sauce mixed with halved green olives and whole cherry tomatoes, giving the dish a colorful mix of red and green. Fresh green dill sprigs sit on top of the fish and sauce, adding a touch of green texture. A silver spoon is placed on the side of the plate, partially resting in the sauce. In the background, there is a white bowl filled with white rice on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (6-ounce) skinless, center-cut cod fillets (or hake, halibut, or other mild white fish)
Salt and pepper
1 tablespoon extra-virgin olive oil
4 tablespoons unsalted butter
8 ounces cherry tomatoes, halved (1 1/2 cups)
1/3 cup pitted chopped green olives
1 tablespoon chopped capers
1 tablespoon lemon juice
2 tablespoons chopped dill
Crusty bread, cooked rice, or grains (such as quinoa or farro), for serving

Instructions

Step 1: Preheat the oven to 375 degrees Fahrenheit. Season the cod fillets generously with salt.
Step 2: In a 12-inch oven-safe, nonstick skillet, heat the olive oil together with 1 tablespoon of butter over medium-high heat. Once the butter melts and the foaming subsides, arrange the fish fillets in a single layer. Baste the tops of the fish with the butter mixture, then transfer the skillet to the oven. Roast until the fish is flaky, opaque throughout, and just cooked through, about 12 to 14 minutes. Remove the fish from the skillet and transfer to four serving plates.
Step 3: Add the remaining 3 tablespoons of butter to the skillet and stir over medium heat until melted and light golden, about 2 minutes. Add the halved cherry tomatoes and cook, stirring occasionally, until they start to soften and release their juices, about 2 minutes.
Step 4: Stir in the chopped green olives, capers, lemon juice, and chopped dill. Season the sauce with salt and pepper to taste.
Step 5: Spoon the pan sauce evenly over the cod fillets. Serve warm with crusty bread, rice, or your choice of grains on the side.

Tips & Variations

For extra flavor, marinate the cod briefly in lemon juice, olive oil, and herbs before cooking.
If you prefer a spicier touch, add a pinch of crushed red pepper flakes to the tomato sauce.
Substitute fresh dill with parsley or basil depending on your preference.
Use a cast iron skillet if an oven-safe nonstick skillet is unavailable, just be sure to oil it well to prevent sticking.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in a microwave to avoid overcooking the fish. For best texture, it’s ideal to enjoy this dish fresh.