Sheet Pan Cod with Tomatoes and Olives

Cod fillets roasted on a bed of blistered cherry tomatoes, olives, capers and garlic, finished with lemon and basil. Serves 4.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoMediterraneanBudget-friendlyNo added sugar

Contains: fish. Based on the ingredients as written; check package labels, which can change.

  • Prep 10 min
  • Cook 25 min
  • Total 35 min
  • Yield 4 servings
  • Level Easy

Updated

Jump to: Ingredients | Instructions | Nutrition | Tips | Questions | Storage | Print recipe

Sheet pan cod fillets with blistered cherry tomatoes, olives and basil

The tomatoes roast first until they burst into a quick sauce, then the cod goes right on top and bakes in a few minutes.

Serve it with crusty bread for the juices, or over rice or couscous.

Instructions

  1. Heat the oven. Heat the oven to 400°F.
  2. Roast the tomatoes. Toss the tomatoes, olives, capers and garlic with 2 tablespoons oil and 1/2 teaspoon salt on a rimmed baking sheet. Roast 12 minutes, until the tomatoes start to burst.
  3. Add the cod. Nestle the cod among the tomatoes, brush with the remaining oil and season with the rest of the salt and the pepper. Roast 10 to 14 minutes, until the fish flakes easily and reaches 145°F.
  4. Finish. Squeeze the lemon over the pan and scatter with basil.

Nutrition per serving (estimated)

290Calories
9 gCarbohydrates
3 gFiber
6 gNet carbs
33 gProtein
14 gFat

Estimated per serving, based on 4 servings, using USDA FoodData Central values for each ingredient. Net carbs are carbohydrates minus fiber. Optional ingredients, garnishes and anything served on the side are not included. Brands and portion sizes change the numbers.

Naturally gluten-freeDairy-freeKetoLow-carbHigh-proteinPaleoMediterraneanBudget-friendlyNo added sugar

Tips

  • Halibut, haddock or hake work just as well.
  • Thinner fillets cook in as little as 8 minutes; check early.

Having trouble? See rubbery shrimp and sticking fish in our kitchen troubleshooting guide.

Printable: safe cooking temperatures chart (PDF).

Storage and leftovers

Refrigerate up to 2 days. Reheat gently, covered, in a 300°F oven, or flake the fish into pasta with the tomatoes.

Questions about this recipe

How do I know when cod is done?
It turns opaque, flakes easily with a fork and reaches 145°F at the thickest point.
Is this dish keto?
Cod and tomatoes are low in carbohydrates, so it fits most low-carb diets.

Serve it with

Build the whole dinner: sides, sauce and dessert ›

Pairs with: Sauvignon Blanc or Pinot Grigio. Wine pairing guide

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