Martha Stewart Baked Cod with Olives

Martha Stewart baked cod with olives is a flaky, briny fish dinner with Kalamata olives, capers and lemon that comes together in 35 minutes. This easy one-dish baked fish recipe fits weeknight dinner, date night and Lenten Fridays, since the fillets cook right in the baking dish with almost no cleanup.

Cover the dish with foil before the fish goes in the oven, because the trapped steam cooks the cod gently in its own juices. Skip the foil and the fillets dry out while the olive topping scorches.

The topping is built like a tapenade, with olives, capers and anchovies chopped and tossed with olive oil, garlic and lemon juice. Spooning it over the raw fish means the salty mixture bastes the cod as it bakes, so you never need a separate sauce.

Martha Stewart Baked Cod with Olives

0.0 from 0 votes

Course: DinnerCuisine: American, MediterraneanDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

17

minutes

Calories

290

kcal

Chopped olives, capers and anchovies melt into olive oil and lemon juice as the cod steams under foil. The fillets come out firm and flaky, sitting in a savory pan sauce you can spoon right over the top.

Ingredients

• Unsalted butter, for baking dish
  

• 1/2 cup pitted brine-cured Kalamata olives, drained and chopped
  

• 2 teaspoons drained capers, rinsed and coarsely chopped
  

• 2 anchovy fillets, rinsed, drained, and coarsely chopped
  

• 1 garlic clove, minced
  

• 1 teaspoon fresh lemon juice, plus several thinly sliced lemon rounds, halved if large
  

• 3 tablespoons extra-virgin olive oil
  

• 1 tablespoon chopped fresh oregano, plus small leaves for garnish
  

• 4 center-cut cod fillets (6 to 8 ounces and 1 inch thick each), skinned
  

• Coarse salt and freshly ground pepper
  

• Whole lemon slices
  

Directions

• Prep the baking dish: Preheat the oven to 400°F, then butter a 9-by-13-inch nonreactive baking dish. Set it aside while you mix the topping.
• Mix the olive topping: Stir together 1/2 cup chopped Kalamata olives, 2 teaspoons chopped capers, 2 chopped anchovy fillets, 1 minced garlic clove, 1 teaspoon lemon juice, 3 tablespoons olive oil and 1 tablespoon chopped oregano in a small bowl. Set it aside so the flavors can meld while the fish is seasoned.
• Season the cod: Season the 4 skinless cod fillets with coarse salt and pepper, then place them in the buttered dish. Leave a little space between them so the heat can circulate.
• Add the toppings: Scatter the olive mixture evenly over the fish. Then lay the thin lemon slices on top.
• Bake covered: Cover the dish with foil and bake for 15 to 17 minutes. The cod is done when it turns firm, flaky and cooked through.
• Rest and serve: Let the fish rest for 5 minutes before serving. Then spoon the juices from the dish over each fillet and garnish with oregano leaves.

Tools for this recipe

• Pyrex 9x13 glass baking dish, ThermoPro instant-read thermometer, Pyrex 3-piece glass mixing bowl set, Partanna Sicilian extra virgin olive oil, 1 liter. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different fish instead of cod?

Halibut, haddock or other thick white fish fillets work well here, since they hold up to the bold topping. Keep the pieces about 1 inch thick so the 15 to 17 minute bake time still applies.

How long do leftovers keep?

Store the cod with its juices in an airtight container in the fridge for up to 2 days. Reheat gently in a 300°F oven for about 10 minutes, because high heat turns baked fish rubbery.

Can I make the olive topping ahead of time?

Yes, the topping can be mixed and refrigerated in a covered container a day ahead. Let it sit at room temperature for 15 minutes before spooning it over the fish so the oil loosens up.

What if I don't have a 9-by-13-inch baking dish?

Any baking dish that fits four fillets in a single layer will work, such as a large oval gratin dish. Just use a nonreactive one, like glass or ceramic, because the lemon and olives can react with bare aluminum.

What is the most common mistake with baked cod?

Overbaking is the big one, since cod goes from flaky to dry in just a couple of minutes. Start checking at 15 minutes and pull the dish out as soon as the fish flakes easily with a fork.