Baked Cod with Tomato Sauce and Olives

Cod fillets on a slate background next to illustrations of the ingredients needed to make baked cod with tomatoes and olives

For a satisfyingly quick blast of Mediterranean flavours, look no further. If you like a little heat then add a chopped chilli with the garlic (preferably a mild variety, since the delicate flavour of the cod won’t stand up to bird’s-eye or scotch bonnet chillies).

  • Cook Time25 min
  • Serving Size4
  • Course
    • Main
  • Cooking Method
    • Bake


  • 4 cod loins, fillets or steaks, skin removed
  • 3tbsp olive oil
  • 1 large onion, chopped
  • 1 clove garlic, chopped
  • 100g black or green olives, pitted
  • 400g tin of chopped tomatoes
  • 2tbsp chopped basil
  • Sea salt and black pepper



Set the oven to 200C/180C fan/gas mark 6.


Place 1tbsp olive oil in a frying pan over a low-to-medium heat.


Add the onion and cook gently without colouring for 3-4 minutes, stirring constantly, then add the garlic and cook for a further minute. Remove from the heat.


Add the onion, garlic, olives and tomatoes to a bowl, season and mix well.


Transfer the tomato sauce to a casserole dish and place the cod on top. Drizzle 2tbsp olive oil over the fish.


Place the casserole dish in the oven for 15-20 minutes or until the cod is just cooked.


Sprinkle the basil over the cod and serve on warmed serving plates.

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