Baked Cod With Tomato-Olive Relish and Roasted Asparagus

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes

Quick Ingredients

• 4 cod fillets (about 6 oz / 170 g each)
• 3 tbsp extra-virgin olive oil, divided
• 1 lemon (1 tbsp zest + 3 tbsp juice), plus lemon slices for baking
• 3 garlic cloves, minced (divided)
• 1 tsp dried oregano
• 1 tsp kosher salt, divided; 1/2 tsp black pepper, divided
• 1 lb (450 g) asparagus, trimmed
• 1 cup dry quinoa + 2 cups water (or low-sodium broth)
• 1 1/2 cups cherry tomatoes, quartered
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• 1/4 cup chopped fresh parsley

Do This

• 1. Heat oven to 425°F (220°C). Put a sheet pan in the oven to preheat.
• 2. Simmer quinoa: rinse 1 cup quinoa; cook with 2 cups water and 1/2 tsp salt, 15 minutes. Rest 5 minutes, then fluff.
• 3. Roast asparagus: toss with 1 tbsp oil, 1/4 tsp salt, 1/4 tsp pepper; roast 12–15 minutes.
• 4. Season cod: rub with 2 tbsp oil, lemon zest, 2 minced garlic cloves, oregano, 1/2 tsp salt, 1/4 tsp pepper; top with lemon slices.
• 5. Bake cod at 425°F (220°C) until flaky and 145°F (63°C) inside, 10–12 minutes.
• 6. Stir relish: tomatoes + olives + capers + parsley + 1 tbsp lemon juice + 1 tbsp oil + 1 minced garlic clove.
• 7. Serve cod topped with tomato-olive relish, with asparagus and quinoa on the side.

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Why You’ll Love This Recipe

• Bright, bold flavors: lemony baked cod meets a punchy tomato-olive-caper relish.
• Healthy and satisfying: lean protein, fiber-rich quinoa, and roasted vegetables all on one plate.
• Weeknight-friendly: everything cooks in about 25 minutes, with simple techniques.
• Great for meal prep: quinoa and relish can be made ahead and used all week.

Grocery List

• Produce: 1 lemon, 3 garlic cloves, 1 lb (450 g) asparagus, 1 1/2 cups cherry tomatoes, 1/4 cup fresh parsley
• Dairy: Optional: 1/4 cup crumbled feta for serving
• Pantry: Cod fillets (4), extra-virgin olive oil, quinoa, Kalamata olives (pitted), capers, dried oregano, kosher salt, black pepper, optional red pepper flakes

Full Ingredients

Baked Cod

• 4 cod fillets (about 6 oz / 170 g each), patted dry
• 2 tbsp extra-virgin olive oil
• 1 tbsp finely grated lemon zest
• 2 tbsp fresh lemon juice (from 1 lemon)
• 2 garlic cloves, minced
• 1 tsp dried oregano
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 lemon, thinly sliced into rounds (for topping while baking)

Tomato-Olive Relish

• 1 1/2 cups cherry tomatoes, quartered
• 1/2 cup pitted Kalamata olives, roughly chopped
• 2 tbsp capers, drained
• 1/4 cup chopped fresh parsley
• 1 garlic clove, very finely minced
• 1 tbsp extra-virgin olive oil
• 1 tbsp fresh lemon juice
• 1/8 tsp black pepper
• Optional: 1/4 tsp red pepper flakes (for gentle heat)

Roasted Asparagus

• 1 lb (450 g) asparagus, woody ends trimmed
• 1 tbsp extra-virgin olive oil
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Quinoa

• 1 cup dry quinoa, rinsed well
• 2 cups water (or low-sodium vegetable/chicken broth)
• 1/2 tsp kosher salt
• Optional: 1 tsp extra-virgin olive oil (stir in after cooking for richness)

For Serving (Optional)

• Crumbled feta cheese (about 1/4 cup)
• Extra lemon wedges

Step-by-Step Instructions

Step 1: Preheat the oven and set up your pans

Arrange two racks so you have room for a sheet pan in the middle of the oven. Preheat to 425°F (220°C).

Place a rimmed sheet pan in the oven while it heats. Preheating the pan helps the asparagus start sizzling as soon as it hits the metal, which encourages browning instead of steaming.

Step 2: Cook the quinoa

Rinse 1 cup quinoa in a fine-mesh sieve under cool water for 30 seconds (this helps remove bitterness).

In a medium saucepan, combine the rinsed quinoa with 2 cups water (or broth) and 1/2 tsp kosher salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes.

Turn off the heat and let the quinoa sit, covered, for 5 minutes. Fluff with a fork. If you like, stir in 1 tsp olive oil for a silkier texture.

Step 3: Roast the asparagus

While the quinoa cooks, toss 1 lb asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper.

Carefully remove the hot sheet pan from the oven, spread the asparagus in a single layer, and return it to the oven. Roast at 425°F (220°C) for 12–15 minutes, until crisp-tender with lightly browned tips. Thinner spears will be closer to 12 minutes; thicker spears may take 15.

Step 4: Mix the tomato-olive relish

In a bowl, combine:

1 1/2 cups quartered cherry tomatoes, 1/2 cup chopped Kalamata olives, 2 tbsp capers, 1/4 cup parsley, and 1 finely minced garlic clove.

Stir in 1 tbsp olive oil, 1 tbsp lemon juice, and 1/8 tsp black pepper. If you like a little heat, add 1/4 tsp red pepper flakes. Set aside at room temperature so the flavors can meld while the fish bakes.

Step 5: Season the cod

Pat the cod fillets dry with paper towels (this helps the seasoning cling and keeps the surface from getting watery).

In a small bowl, stir together 2 tbsp olive oil, 1 tbsp lemon zest, 2 tbsp lemon juice, 2 minced garlic cloves, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.

Place the cod on a second rimmed sheet pan (or use a baking dish). Spoon the lemon-garlic oil evenly over the fillets. Top each fillet with a couple thin lemon slices.

Step 6: Bake the cod until flaky

Bake at 425°F (220°C) for 10–12 minutes, until the fish is opaque and flakes easily with a fork.

For best accuracy, check the thickest part with an instant-read thermometer; the cod is done at 145°F (63°C).

Step 7: Plate and serve

Spoon quinoa onto each plate, add a portion of roasted asparagus, and top with a cod fillet.

Finish with a generous spoonful of the chunky tomato-olive relish over the cod. Serve with extra lemon wedges. If using feta, sprinkle a little over the relish right before serving.

Pro Tips

• Don’t overbake the cod: cod goes from tender to dry quickly. Start checking at 10 minutes, especially if your fillets are on the thinner side.
• Make the relish early: even 10 minutes of sitting time helps the tomatoes release juice and the olives/capers season the whole mixture.
• Use preheated metal for better asparagus: a hot sheet pan gives you more browning and less steaming.
• Adjust salt with care: olives and capers are salty. Taste the relish before adding extra salt (it often doesn’t need any).
• Choose similar-sized fillets: try to buy cod pieces that are close in thickness so they finish at the same time.

Variations

• Swap the fish: use halibut, haddock, or salmon. Keep the same oven temperature; adjust bake time based on thickness (thicker cuts take longer).
• Mediterranean boost: add 1 tbsp chopped fresh dill and 1/4 cup crumbled feta to the relish.
• Different side: replace quinoa with couscous (cook according to package) or brown rice (longer cook time).

Storage & Make-Ahead

Store leftovers in airtight containers in the refrigerator for up to 3 days. For best texture, store the relish separately from the baked fish and asparagus.

Make-ahead: Quinoa can be cooked up to 4 days ahead. The relish can be made up to 24 hours ahead (it will get juicier; drain off a spoonful of liquid if you prefer it chunkier). Reheat cod gently in a 300°F (150°C) oven for 8–10 minutes, or until warmed through.

Nutrition (per serving)

Approximate, based on 4 servings: 520 calories, 40 g protein, 45 g carbohydrates, 18 g fat, 7 g fiber, 850 mg sodium.