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

Scale

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)

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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.