Roast Cod with Little Tomatoes and Assorted Olives

By • October 9, 2009 10 Comments

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Author Notes: It's easy and quite foolproof. Swap herbs for pimento or saffron. wingirls

Serves 4

  • 1 pound assorted grape and cherry tomatoes - different colors work beautifully
  • 3 cloves garlic, chopped
  • 4 tablespoons olive oil
  • 1/1/2 -2 pounds cod
  • 30 Assorted Olives, kalamata and nicoise work well together
  • 1 handful chopped fresh herbs (basil, thyme, mint and oregano work well)
  • 1 cup chicken stock - depending
  1. Preheat oven to 375 degrees.
  2. Place tomatoes in overproof dish and toss with garlic and two tablespoons of olive oil. Roast for 25 minutes on lower rack in oven.
  3. While tomatoes are cooking, cut fish into 4 equal sized pieces, rinse and pat dry.
  4. Remove tomatoes from oven, nestle fish into the tomatoes and their juice, scatter olives and return to oven for about 25 minutes but of course this depends on the thickness of the fish.
  5. Test for doneness - cod should separate easily and be just opaque. Remove from oven.
  6. Sprinkle fresh herbs, and salt and pepper to taste. Sprinkle last two tablespoons of olive oil all over. Serve hot with quinoa, couscous or crusty bread.
  7. Extra note - juiciness of the tomatoes can vary - when adding the fish, if the tomatoes are not seeping, add 1 cup of chicken stock to the dish.

More Great Recipes: Cod|Fish & Seafood|Entrees|Stews|Cherries

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Comments (10) Questions (0)


2 months ago Liz Lucchese

Such a great recipe! So light, fresh, and tasty. I also sauteed some kale and it went beautifully with the dish! Thank you!


3 months ago Darth Syntax

I've been making a variant on this with halibut (we have great halibut up here in the Seattle area) and it's become a staple meal. Excellent.


6 months ago Raindrops on Rhubarb

We just recently made this and used halibut as a substitute for the cod, since that's what we had. It was AWESOME! We had it over polenta, which went really well with the tomatoes and all of the juices in the pan.


about 1 year ago aargersi

Abbie is a trusted source on General Cooking.

We are phat with little tomatoes right now - dinner! Probably several times in the next few weeks


over 1 year ago sevenfaces

Excellent fish recipe, very Provencal in taste I thought! Had some leftover frills from a dinner party (parmesan seasoned breadcrumbs, feta) which I added halfway through the fish stage. Simple and delicious.


almost 2 years ago shell

This recipe is great!! So tasty. It is so easy and also healthy. Exactly what I look for in my food :)


over 2 years ago wingirls

LOL - my memory is baaad - this is my recipe - wow.


over 2 years ago wingirls

Somehow Jenny's recipe has been hijacked by my profile and listed as mine and oddly I HAVE made this recipe many times...either way - glad you liked it!


over 2 years ago Eunice

This is a great way to prepare cod and this is definitely a keeper. My family loved it. I added a bit of chicken stock, lots of fresh basil, thyme, oregano and served it with quinoa and corn on the cob. The sauce was too thin (could add thickening agent if going to serve over quinoa or cous-cous depending on how much stock you add). Although, I thought the quinoa was not necessary with this dish as it is delicious on its own. Next time I might even try to add a bit of white wine and capers.


over 3 years ago rocombo

This is the first cod recipe I found that I love! We all love it. Everytime it tastes a little different but it's all good. The more cherry tomatoes, and fresh herbs on top, the better. Thank you, Wingirls.