Roasted Herbed Cod with Olives and Lemon

June 30, 2013
1 Ratings
  • Serves 6
Author Notes

This is slight adaptation of "Halibut Baked with Olives, Lemon, and Fresh Basil," from Summer on a Plate by Anna Pump and Gen LeRoy. My finicky teenager liked this when I made it for the first time a couple nights ago. —Sadassa_Ulna

What You'll Need
  • 3 pounds cod fillets, cut into six pieces
  • 3/4 cup olive oil
  • 2 small lemons
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 5 cloves garlic, sliced very thinly
  • 2 medium - large tomatoes, sliced thin
  • 15 pitted black olives, cut in half
  • 1-1/2 teaspoons fresh thyme leaves
  • 2/3 cup chopped basil leaves
  1. Preheat oven to 400° F. Coat bottom of a large baking dish* with 3 Tbsp. of the olive oil. * Dish should large enough that all fillets can fit without overlapping - I had to use two.
  2. Zest lemons then juice them; mix zest and juice with remaining olive oil in a small bowl. Add salt, and pepper.
  3. Place fillets in dish(es). Scatter the garlic evenly. Arrange olives and tomato slices on fish, then scatter the herbs over all. Pour the lemon-oil mixture evenly over all.
  4. Bake for 25 minutes. Garnish with remaining basil and lemon wedges on the side. [For an easy supper I served this with rice pilaf and a simple green salad.]
Contest Entries

See what other Food52ers are saying.

  • Mike C.
    Mike C.
  • Sadassa_Ulna
  • halfdani

Recipe by: Sadassa_Ulna

Growing up I was the world's pickiest eater, that is, until my children were born. Karma. Neither of my parents were much into cooking; it was the height of eating fat-free or anything with oat bran added. I taught myself some basics, mostly baking, following the guidelines of a well-worn copy of Joy of Cooking. I was a ballet dancer and a teacher suggested I lose weight. As I began reading about diet and nutrition I became interested in natural foods, which led to a job at a macrobiotic natural foods market in Center City Philadelphia; this was way before Whole Foods came to the area. I learned a lot about food in general. I ate strictly vegan for a while, although I don't now, but I still like it when a recipe can taste great without butter or bacon! In short, my approach to cooking is idiosyncratic, and I don't know very much about cooking meat or proper technique. I love to bake and I am still working on expanding my palate and my repertoire. The hardest part is getting the whole family to try new things! So aside from my food status, I am an architect who likes to garden and play music. I'm married with two kids, and I hope to get a dog someday.

4 Reviews

halfdani September 11, 2019
Used this and it came out looking super good, and tasting super good as well!
A couple of small alterations I've made -
- Didn't garnish with Basil as I've felt like it wouldn't go well with my side (mashed potatoes).
- Didn't garnish with lemon wedges, again, because I felt it wouldn't go well with my side.
- There was a lot of left over "sauce" (lemon-oil mixture + juices from everything that cooked), so I used an appropriate amount (to make sure the plate didn't get messy) over the served cod. It wasn't in the recipe, but I felt like it was appropriate, and I think it was a nice addition.
- From about 23 minutes of baking, I turned the stove to broil (on high) and let it sit until the tomatoes were nicely roasted. It also gave the fish a very slight crispy finish, which I felt like added both to the taste and the presentation.

Thanks for this recipe. It was super easy and came out looking and tasting amazing.
Sadassa_Ulna September 12, 2019
Thank you for reply and tips - I'm glad you liked the recipe. I will try the broiling finish!
Mike C. July 1, 2013
Really enjoyed this dish..as did the guest! Very nice summer fish. Thanks!
Sadassa_Ulna July 2, 2013
Thank you so much for trying this and posting your results!