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
Don't let the looks fool you — wolffish has firm, white flesh that bakes up beautifully. The yogurt crust with lemon and herbs keeps it juicy and adds a nice golden top.
Instructions
- 1
Cut the wolffish fillet into portion-sized pieces and lay them on a baking tray lined with parchment paper, or place them in an ovenproof dish.
- 2
Mix together the yogurt, grated parmesan, chopped parsley, chopped garlic, lemon juice and zest, and chopped thyme. Season with salt and pepper.
- 3
Spread the yogurt mixture over the top of each piece of fish, then sprinkle breadcrumbs on top and drizzle over a little olive oil.
- 4
Place the tray in the middle of the oven and bake at 180 °C for 25–30 minutes, depending on how thick the pieces are.
Per average serving
376
Calories
kcal
44.8
Protein
g
16.6
Carbs
g
14.1
Fat
g
2.4g
Fiber
2.5g
Sugar
501mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
376
Calories
kcal
44.8
Protein
g
16.6
Carbs
g
14.1
Fat
g
2.4g
Fiber
2.5g
Sugar
501mg
Sodium
Tips from the kitchen
- Wolffish holds a lot of water, so pat the fillets dry with paper towel before they go on the tray. A wet surface keeps the breadcrumbs from crisping up.
- Cut the fish into pieces of roughly the same thickness so they finish at the same time. The thicker the piece, the closer to 30 minutes you'll need.
- Zest the lemon before you juice it. Once it's cut and squeezed it's a pain to grate, and the zest is where most of that lemon smell lives.
- It's done when the flesh turns opaque and flakes apart with light pressure from a fork. If it still looks glassy in the middle, give it a few more minutes.
- You can mix the yogurt topping a few hours ahead and keep it in the fridge. Just spread it on right before baking so the breadcrumbs don't go soggy sitting on top.
Ways to vary it
- Swap the parsley and thyme for dill and a bit of chopped chive if you want a fresher, more Nordic flavor.
- Cod or haddock work in place of the wolffish if that's what you can get. Watch the timing, thinner fillets cook faster.
- For a little heat, add a pinch of chili flakes to the yogurt mix before spreading it on.
Storage & leftovers
Keeps in the fridge for up to two days in a covered container. Baked fish doesn't freeze well, it tends to go watery and soft once thawed, so eat this fresh. Reheat gently in the oven at 150 °C until just warmed through, since the microwave will overcook the fish and turn the crust mushy.
What to serve with it
Boiled new potatoes and a green salad or some steamed broccoli round it out nicely. A few lemon wedges on the side never hurt.
UC
By Untrained ChefPublished 17 May 2026 · Updated 11 July 2026
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