Baked Cod with Tomato and Olives
40 min
Juicy cod baked right in the tomato sauce — dead simple and ready in 40 minutes. Serve with potatoes, rice, or bulgur.
fishbakedeasy
One pan, barely any effort — the potatoes soak up all the good stuff from the chorizo while the cod finishes on top. Weeknight winner.
Instructions
- 1
Halve the potatoes and rinse them well. Clean the pepper and cut it into chunks, halve the cherry tomatoes, and slice the leek into rounds. Rinse the leek slices thoroughly to get rid of any dirt.
- 2
Cut the chorizo into bite-sized cubes.
- 3
Spread the potatoes across the bottom of an ovenproof dish or a baking tray lined with parchment paper. Scatter the pepper, leek, cherry tomatoes, and olives on top, then add the chorizo pieces. Drizzle over the olive oil and season with salt and pepper.
- 4
Put the dish in the middle of the oven at 180 °C and bake for 20–25 minutes, until the potatoes are almost tender and the vegetables start to get a little colour.
- 5
Cut the cod into even serving pieces and season with a little salt and pepper. Lay the fish on top of the vegetables and put the dish back in the oven. Bake for another 10 minutes or so, until the fish is cooked through and flakes easily.
- 6
Scatter roughly chopped basil over the top before serving.
Per average serving
816
Calories
kcal
57.6
Protein
g
43.7
Carbs
g
45.9
Fat
g
7.5g
Fiber
7.8g
Sugar
1822mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
816
Calories
kcal
57.6
Protein
g
43.7
Carbs
g
45.9
Fat
g
7.5g
Fiber
7.8g
Sugar
1822mg
Sodium
Tips from the kitchen
- Cut the potatoes small, halved or smaller, and spread them in a single layer. They need the full 20 to 25 minutes to cook through before the fish goes in, so anything chunky will still be hard when the cod is done.
- The chorizo does most of the seasoning work here, so go easy with the salt at step 3. The sausage releases a lot of fat and salt into the potatoes as it bakes.
- Rinse the leek slices properly. Grit hides between the layers and there's no fixing it once it's baked into everything.
- Don't put the cod in too early. It only needs about 10 minutes. Pull the dish when the fish flakes with a fork but still looks juicy, not dry and tight.
- Pat the cod dry and season it just before laying it on top. Wet fish steams instead of taking on any colour.
Ways to vary it
- Swap the cod for another firm white fish like haddock or pollock. Both hold up the same way on top of the vegetables.
- If you like a bit of heat, use a spicy chorizo instead of the mild one, or scatter some chilli flakes over the veg before baking.
- A handful of green beans or a few chunks of courgette tossed in with the other vegetables works if you want more on the tray.
Storage & leftovers
Keeps in the fridge for up to 2 days in an airtight container. I wouldn't freeze it, the cod goes mushy and the potatoes turn grainy once thawed. Reheat gently in the oven at 160 °C for about 10 minutes rather than the microwave, which tends to overcook the fish.
What to serve with it
It's a full plate on its own, but a green salad with a sharp vinaigrette cuts through the chorizo fat nicely. Some crusty bread for mopping up the juices doesn't hurt either.
UC
By Untrained ChefPublished 28 May 2026 · Updated 11 July 2026
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