Easy One-Pan Lemon Herb Cod Recipe with Roasted Tomatoes and Olives
A quick and fuss-free one-pan recipe featuring tender cod fillets roasted with cherry tomatoes, Kalamata olives, fresh herbs, and lemon zest for a bright, flavorful dinner.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 4 cod fillets (6-ounce each), fresh or thawed
- 1 pint cherry tomatoes (about 300g), halved
- 1/2 cup Kalamata olives (about 75g), pitted and halved
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme leaves
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 3 tablespoons olive oil, preferably extra virgin
- Salt and pepper to taste
- Optional: pinch of red pepper flakes
- Optional: splash (about 2 tablespoons) white wine
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, combine halved cherry tomatoes, pitted and halved Kalamata olives, minced garlic, 2 tablespoons olive oil, chopped parsley, chopped thyme, salt, and pepper. Toss gently to coat evenly.
- Spread the tomato and olive mixture evenly on a rimmed baking sheet or oven-safe pan, leaving space in the center or one side for the cod fillets.
- Place the cod fillets on the baking sheet. Drizzle the remaining 1 tablespoon olive oil over the fish and season with salt and pepper.
- Sprinkle lemon zest evenly over each fillet, then squeeze the lemon juice on top.
- Optional: Add a pinch of red pepper flakes or a splash (about 2 tablespoons) of white wine around the tomatoes for extra flavor.
- Roast everything in the oven for 12-15 minutes, until the fish flakes easily with a fork and the tomatoes are softened and slightly caramelized.
- If fillets are thicker than 1 inch, roast an additional 2-3 minutes, avoiding overcooking.
- Remove from oven and let rest for 2 minutes to allow juices to settle.
- Serve immediately, spooning roasted tomatoes and olives alongside or over the fish.
Notes
Use fresh or properly thawed wild-caught cod for best texture. Avoid overcrowding the pan to ensure proper roasting. Lemon zest is key for bright flavor. You can prepare the tomato and olive mixture a day ahead to save time. Reheat leftovers gently in the oven at 300°F for about 10 minutes to avoid drying out the fish.
Nutrition
- Serving Size: 1 cod fillet with ro
- Calories: 280320
- Sugar: 4
- Sodium: 450
- Fat: 10
- Saturated Fat: 1.5
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: one-pan, lemon herb cod, roasted tomatoes, olives, quick dinner, easy fish recipe, healthy seafood, gluten-free, dairy-free