Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade • Seafood Nutrition Partnership


Cooking spray
1 1/2 pounds cod, cut into 6 pieces (or other white fish like grouper, tilapia, rainbow trout)
1 Tbsp. olive oil
1 packed tsp. lemon zest, set aside (~1 lemon)
4 Tbsp. lemon juice, divided (~2 lemons)
1/4 tsp. Kosher salt
Freshly ground black pepper, to taste
3/4 cup sun dried tomatoes, chopped
3/4 cup pitted kalamata olives, chopped
2 Tbsp. minced rosemary
2 tsp. minced garlic (~2 cloves)
sliced lemons for serving (optional)
Recipe developed by Jessica Levinson, MS, RDN


1.Preheat oven to bake at 400 degrees F. Coat 9x13-inch baking dish with cooking spray.
2.Arrange fish in baking dish. Drizzle with olive oil and 2 tablespoons lemon juice and lightly rub in. Sprinkle with salt and pepper, to taste. Bake for 10 to 15 minutes, until fish is completely opaque and breaks apart easily with a fork.
3.While the fish is baking, in a medium bowl, combine chopped sun dried tomatoes, chopped olives, reserved lemon zest, remaining 2 tablespoons lemon juice, minced rosemary, and minced garlic. Toss to combine and set aside until the fish is ready.
4.To serve, top baked cod with sun dried tomato olive tapenade. Garnish with sliced lemons if desired.

Oven Baked Cod with Rustic Sun Dried Tomato Olive Tapenade from Jessica Levinson, MS, RDN is a quick and easy weeknight meal and a great way to get in a serving of seafood!

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