Sheet Pan Roasted Cod with Kalamata Olives and Cherry Tomatoes
Sheet Pan Roasted Cod with Kalamata Olives and Cherry Tomatoes is a delightful Mediterranean-inspired dish that brings together tender cod fillets, sweet cherry tomatoes, and briny Kalamata olives in a simple yet impressive meal. Perfect for busy weeknights or entertaining guests, this one-pan recipe delivers vibrant flavors and minimal cleanup. In just 30 minutes, you can enjoy a culinary experience reminiscent of sun-drenched coastal tavern dining.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 4 cod fillets (about 6 oz each)
- 1 cup pitted Kalamata olives
- 1 pint cherry tomatoes
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley or oregano for garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Lightly grease a large rimmed baking sheet with nonstick cooking spray or olive oil.
- Place the cod fillets in the center of the baking sheet, surrounding them with cherry tomatoes and Kalamata olives.
- Drizzle everything with olive oil, sprinkle minced garlic on top, and squeeze fresh lemon juice over the dish. Season generously with salt and pepper.
- Roast in the preheated oven for 15-20 minutes until the cod flakes easily with a fork.
- Garnish with fresh herbs before serving and enjoy!
Nutrition
- Serving Size: 1 cod fillet with vegetables (approximately 8 oz total)
- Calories: 320
- Sugar: 3g
- Sodium: 570mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Substitute cod with other fish like salmon or tilapia; adjust cooking times based on thickness. Add vegetables like spinach or zucchini for added nutrition. Store leftovers in an airtight container for up to three days.