Baked Cod with Olives and Tomatoes

Preheat the Oven

Preheat the oven to 400°F (200°C).

Season the Cod

Pat each cod fillet dry with a paper towel.

Season both sides of each fillet with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Sauté the Aromatics

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium heat.

Add the sliced red onion to the skillet.

Cook the onion, stirring occasionally, until softened, about 3 minutes.

Add the sliced garlic and red pepper flakes to the skillet.

Stir and cook for 1 minute until the garlic is fragrant but not browned.

Build the Sauce

Add the halved cherry tomatoes to the skillet.

Pour in the white wine and stir to combine.

Add the olives, dried oregano, lemon zest, lemon juice, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper.

Stir everything together and cook for 3 minutes until the tomatoes begin to soften.

Add the Cod

Nestle the seasoned cod fillets into the sauce in a single layer.

Drizzle the remaining 1 tablespoon of olive oil evenly over the top of the fillets.

Bake

Transfer the skillet to the preheated oven.

Bake uncovered for 14–18 minutes, until the cod is opaque and flakes easily when pressed gently with a fork.

Garnish and Serve

Remove the skillet from the oven using oven mitts.

Scatter the chopped parsley and torn basil over the top.

Serve directly from the skillet, spooning the pan sauce over each fillet.