Baked Cod wit Pico de Gallo and Olives
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!
Servings: 4 servings
Ingredients
- 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.
Notes
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.