This Baked Cod with Pico de Gallo and Olives is one of my go-to dinners during the Lenten season. The vibrant combination of pico de gallo, olives and capers elevates this mild fish with loads of flavor!
Fridays during Lent call for some kind of a seafood dinner at our house.
One of my favorites growing up was always my mom’s Tuna Noodle Casserole. Tom’s not a canned tuna fan, so I often make him my crab cakes with garlic aioli or some kind of fish. He loves my grilled mahi mahi and vegetables in foil packets. If you haven’t tried either, I hope you add them to your menu soon because they’re both total hits here at the BHK.
I love this easy recipe for Baked Cod with Pico de Gallo and Olives because it takes no time to prepare and I just love the topping of pico, olives and capers. You know who is steering clear of this one because chunky tomatoes and olives are not his thing. Boo hoo. He doesn’t know what’s good! More for me!
Why You’ll Love this Recipe
You’ll only need five ingredients for this recipe, just 5 minutes of prep time and 15-18 minutes to bake or until the fish is flaky and registers 145 degrees internal temperature.
Despite the minimal ingedients and prep time, this fish dish delivers maximum flavor.
Ingredients You’ll Need
- cod fillets
- pitted green olivers
- capers
- pico de gallo (homemade or store-bought)
- fresh parsley
Step-By-Step Instructions
The first step is to combine your pico de gallo, olives and capers in a bowl and stir unil well combined.
You can opt to use store-bought pico de gallo or make my homemade pico de gallo. It depends how much time I’ve got. Sometimes I go the homemade route, sometimes I need to make things easy and I go for store-bought. No shame in taking the easy route every now and then.
The second step is to pat your cod fillets dry with a paper towel and place them in a 9×13 baking dish. You’ll season the fillets with some salt and pepper.
The third step is to top your fillets with your pico de gallo mixture. You’ll place the fish in a 400 degree oven until the fish is cooked through (145 degrees internal temperature) and flakes easily with a fork, about 15-18 minutes. Remove from the oven to a platter and sprinkle with your fresh chopped parsley.
I’ve made this recipe with cod, but I’ve also used flounder or striped bass.
I really enjoy the robust flavor of the topping. It really elevates the flavor of any mild fish. I usually opt to serve my fish with a side of green beans and a chilled glass of white wine. It’s such a light, healthy dinner.
I don’t just reserve this easy fish dinner for Fridays in Lent. It’s a staple during the summer, especially when Tom reels in some fresh flounder or striped bass. Hope you give it a go!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Baked Cod with Pico de Gallo and Olives
As I mentioned above, you can use my homemade recipe for pico de gallo (linked above) or use store-bought.
If you prefer another white fish over cod, by all means substitute that. I love this recipe with flouder or striped bass as well.
More Delicious Seafood Recipes to Enjoy
Baked Cod wit Pico de Gallo and Olives
Print Recipe Pin RecipeIngredients
- 4 6-oz. cod fillets
- 1 cup fresh pico de gallo, homemade or store-bought
- 1/3 cup pitted green olives, chopped
- 3 Tbsp. capers
- 1 Tbsp. fresh chopped parsley
Instructions
- Preheat oven to 400 degrees.
- In a medium bowl, combine your pico de gallo, olives and capers and stir unil well combined.
- Pat your cod fillets dry with a paper towel and place them in a 9x13 baking dish. Season the fillets with some salt and pepper.
- Top your fillets with your pico de gallo mixture. You'll place the fish in a 400 degree oven until the fish is cooked through (145 degrees internal temperature) and flakes easily with a fork, about 15-18 minutes. Remove from the oven and sprinkle with your fresh chopped parsley before serving. Serve immediately.
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