There is something incredibly satisfying about the fresh, vibrant flavors in this Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe. It’s a dish that masterfully balances the mild, flaky cod with a bold, zesty tapenade topping bursting with sun dried tomatoes, briny olives, fragrant rosemary, and bright lemon. Whether you are looking to impress guests or enjoy a simple family dinner, this recipe delivers a rustic yet refined taste experience that feels both comforting and special. Plus, it’s easy to prepare, making it a wonderful addition to your weeknight or weekend menu.
Ingredients You’ll Need
The magic of this Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe lies in using straightforward, fresh ingredients that each bring their own delightful character to the dish. From the tender cod providing a tender base to the Mediterranean-inspired tapenade bursting with vibrant flavors, every element plays a key role in creating a symphony of tastes and textures.
- Cooking spray: Ensures your baking dish is perfectly greased to prevent sticking without adding extra oil.
- 1 1/2 pounds cod: The star fish, chosen for its mild flavor and flaky texture, perfect for baking.
- 1 tablespoon olive oil: Adds subtle richness and helps keep the fish moist during baking.
- 1 packed teaspoon lemon zest: Reserved to inject a fresh citrus brightness that cuts through the richness.
- 4 tablespoons lemon juice: Divided use enhances flavor in both the fish and the tapenade for a zingy freshness.
- 1/4 teaspoon Kosher salt: Vital for seasoning and enhancing all flavors without overwhelming them.
- Freshly ground black pepper: Adds a touch of heat and depth to the seasoned fish.
- 3/4 cup sun dried tomatoes: Chopped to provide a sweet, intense flavor and chewy texture contrast.
- 3/4 cup pitted kalamata olives: Chopped to introduce a salty, tangy punch that complements the tomatoes beautifully.
- 2 tablespoons minced rosemary: Brings an earthy, pine-like aroma that feels wonderfully rustic.
- 2 teaspoons minced garlic: Provides a gentle pungency that rounds out the tapenade’s flavor profile.
- Sliced lemons for serving: Optional but recommended for an extra citrus pop and pretty garnish.
How to Make Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe
Step 1: Prepare Your Oven and Baking Dish
Start by preheating your oven to a warm 400 degrees F and lightly coat a 9×13-inch baking dish with cooking spray. This ensures the cod bakes evenly and does not stick to the dish, making clean-up easier and preserving every tender piece.
Step 2: Season and Bake the Cod
Place the cod pieces neatly in the prepared baking dish. Drizzle the fish with olive oil and half the lemon juice, then gently rub it all over each piece. Sprinkle with Kosher salt and freshly ground black pepper to taste. This simple seasoning approach allows the fish’s natural sweetness to shine through. Bake for 10 to 15 minutes until the cod is opaque and flakes effortlessly with a fork—a clear sign of perfectly cooked fish.
Step 3: Make the Rustic Sun Dried Tomato Olive Tapenade
While the fish bakes, mix together the chopped sun dried tomatoes, kalamata olives, reserved lemon zest, remaining lemon juice, minced rosemary, and garlic in a medium bowl. Toss until well combined. This tapenade brings a bold Mediterranean flair, combining savory, tangy, and herbal notes that elevate the cod into something truly special.
Step 4: Serve with Tapenade and Optional Lemon Slices
Once the cod is baked, top each piece generously with the vibrant sun dried tomato olive tapenade. For extra brightness and a lovely presentation, add a few sliced lemons on the side. This final touch not only looks beautiful but allows anyone to squeeze additional fresh lemon juice over their portion.
How to Serve Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe
Garnishes
Fresh herbs such as chopped parsley or additional rosemary sprigs can add a green, fragrant note that harmonizes with the tapenade. Thin lemon wedges or twists brighten the plate and invite a refreshing squeeze over the dish.
Side Dishes
This flavorful Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe pairs wonderfully with simple roasted vegetables, like asparagus or zucchini, which soak up the tapenade’s robust flavors. For a heartier meal, creamy mashed potatoes or a bed of herbed couscous work perfectly to balance the savory cod and its zesty topping.
Creative Ways to Present
Consider serving the cod over a bed of lightly dressed arugula or baby spinach for an elegant seafood salad approach. Alternatively, place each fillet atop a toasted baguette slice for a rustic bruschetta twist that’s perfect for entertaining.
Make Ahead and Storage
Storing Leftovers
Store any leftover cod and tapenade separately in airtight containers in the refrigerator for up to three days. Keeping them separate ensures the fish retains its texture and the tapenade maintains its vibrant flavor.
Freezing
While fresh is best with this Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe, you can freeze cooked cod without the tapenade for up to one month. Wrap tightly to prevent freezer burn. Prepare the tapenade fresh when ready to serve for the best taste and texture.
Reheating
Reheat the baked cod gently in a low oven around 300 degrees F until warmed through to avoid drying out the delicate fish. Add the tapenade on top after reheating or serve it cold on the side for fresh flavor contrast.
FAQs
Can I use another type of fish for this recipe?
Absolutely! While cod is fantastic because of its mild flavor and flaky texture, you can substitute with tilapia, grouper, or rainbow trout depending on your preference and availability.
How long can I prepare this dish in advance?
You can prepare the tapenade up to a day ahead to allow flavors to meld nicely. It’s best to bake the fish the day you plan to serve for optimal freshness and texture.
Is this recipe suitable for a low-sodium diet?
You can reduce the salt amount or use low-sodium olives, but keep in mind the olives and sun dried tomatoes naturally add some saltiness. Adjust seasonings to your taste.
Can I make the tapenade spicier?
For sure! Adding a pinch of red pepper flakes or a dash of hot sauce into the tapenade will give it a pleasant kick without overwhelming the original flavors.
What is the best way to zest a lemon?
Use a microplane or fine grater to remove just the colorful outer layer of the lemon peel, avoiding the bitter white pith underneath. Fresh lemon zest is key for that bright, citrus aroma in this dish.
Final Thoughts
If you are craving a dish that feels both cozy and sophisticated, the Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe is a can’t-miss. It’s a beautiful way to turn simple ingredients into a memorable meal with Mediterranean vibes and fresh, bold flavors. I hope you give this recipe a try and enjoy every delicious bite as much as I do!
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Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Low Fat
Description
This Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade is a vibrant and flavorful seafood dish featuring tender, flaky cod baked to perfection and topped with a zesty, herbaceous tapenade made from sun dried tomatoes, kalamata olives, fresh rosemary, garlic, and lemon. It’s a simple yet elegant recipe perfect for a healthy weeknight dinner or special occasion.
Ingredients
Fish and Seasoning
- Cooking spray
- 1 1/2 pounds cod, cut into 6 pieces (or other white fish like grouper, tilapia, rainbow trout)
- 1 tablespoon olive oil
- 1 packed teaspoon lemon zest (~1 lemon)
- 4 tablespoons lemon juice, divided (~2 lemons)
- 1/4 teaspoon Kosher salt
- Freshly ground black pepper, to taste
Tapenade
- 3/4 cup sun dried tomatoes, chopped
- 3/4 cup pitted kalamata olives, chopped
- 2 tablespoons minced rosemary
- 2 teaspoons minced garlic (~2 cloves)
Garnish
- Sliced lemons for serving (optional)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 400 degrees F. Coat a 9×13-inch baking dish with cooking spray to prevent the fish from sticking during baking.
- Season and Bake Fish: Arrange the cod pieces in the prepared baking dish. Drizzle the fish with olive oil and 2 tablespoons of lemon juice, gently rubbing it into the fish to coat evenly. Sprinkle with kosher salt and freshly ground black pepper to taste. Bake in the preheated oven for 10 to 15 minutes, or until the fish is completely opaque and easily flakes apart with a fork.
- Prepare Tapenade: While the fish bakes, combine the chopped sun dried tomatoes, chopped kalamata olives, reserved lemon zest, the remaining 2 tablespoons of lemon juice, minced rosemary, and minced garlic in a medium bowl. Toss everything together until well mixed. Set aside to let the flavors meld.
- Serve: Once the cod is baked, top each piece with a generous spoonful of the rustic sun dried tomato olive tapenade. Garnish with sliced lemons if desired and serve immediately for a fresh and vibrant meal.
Notes
- You can substitute cod with other firm, white fish like grouper, tilapia, or rainbow trout.
- The tapenade can be made ahead and refrigerated to deepen flavors before serving.
- For a spicier version, add a pinch of crushed red pepper flakes to the tapenade.
- Be careful not to overcook the fish; it should be opaque and flake easily but remain moist.
