As the clock struck 6 PM on a busy weeknight, I found myself battling the all-too-tempting lure of takeout. But then, a vibrant bunch of Italian parsley caught my eye, and an idea simmered to life. What if I could whip up something quick, delicious, and far healthier? Enter my Baked Cod with Parsley Olive Tapenade—a dish that elegantly combines flaky, tender fish with a punchy, flavor-packed topping, all in just about 10 minutes.
The crisp aroma of garlic mingling with lemon zest wafts through my kitchen, instantly transforming my evening. The rich green of parsley and the briny bite of Castelvetrano olives entice not just the senses but also my craving for wholesome home-cooked meals. This recipe is perfect for anyone who yearns to rekindle their passion for cooking and escape the monotony of fast food. Let me guide you through creating this delightful dish that promises to be a crowd-pleaser, even on the busiest of nights!
Why is Baked Cod with Parsley Olive Tapenade special?
Quick and Easy: This recipe makes dinner a breeze, taking only around 10 minutes from oven to table, perfect for busy nights.
Flavor Explosion: You’ll adore the vibrant combination of Italian parsley, briny olives, and zesty lemon, elevating the mild cod into a flavor powerhouse.
Healthier Choice: Ditch the fast food and enjoy a nourishing meal instead, with quality ingredients that you can feel good about.
Versatile Appeal: Whether you’re cooking for family or hosting friends, this dish caters to all tastes, making it a true crowd-pleaser.
Eye-Catching Presentation: The colorful tapenade adds visual flair, making your plate look as good as it tastes—ideal for impressing guests!
For more easy meal inspirations, check out our quick and wholesome recipes.
Baked Cod with Parsley Olive Tapenade Ingredients
• Get ready to elevate your weeknight dinner!
For the Cod
- 1 ½ pounds cod – choose fresh, high-quality fish for the best flavor and texture.
- 1 teaspoon garlic powder – adds an aromatic depth to the cod without overwhelming its mild profile.
- 2 teaspoons kosher salt – enhances the flavors of the cod while balancing the richness of the tapenade.
- 1 teaspoon freshly cracked black pepper – provides a subtle kick that complements the other seasonings.
For the Tapenade
- 1 cup minced Italian parsley – this fresh herb brightens the dish and is essential for your parsley olive tapenade.
- ⅓ cup finely chopped Castelvetrano olives – their buttery flavor brings a unique touch that pairs beautifully with the fish.
- 2 anchovy filets, minced – these add umami and complexity without an overpowering fishiness.
- 3 garlic cloves, minced – fresh garlic infuses a robust flavor that invites the senses.
- 1 tablespoon grated lemon zest – this brightens the tapenade with a fragrant, citrusy burst.
- ¼ cup fresh lemon juice – complements the richness of the fish and balances the flavors of the tapenade.
- 1½ teaspoons red pepper flakes – add a hint of heat for those who enjoy a little spice in their meal.
- ⅓ cup extra-virgin olive oil – ensures a rich, luxurious texture that ties all the ingredients together beautifully.
Now you’re ready to dive into creating this delicious Baked Cod with Parsley Olive Tapenade, bringing joy to your table in no time!
How to Make Baked Cod with Parsley Olive Tapenade
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Preheat the oven to 450°F. Position a rack in the center and line a rimmed sheet pan with parchment paper. This ensures easy cleanup and helps the cod cook evenly.
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Arrange the cod on the prepared sheet pan, then season it with garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. This simple seasoning elevates the fish’s natural flavors.
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Bake the cod for about 10 minutes, or until it flakes easily with a fork, achieving that perfect tender texture. Keep an eye on it to avoid overcooking!
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Mix the tapenade: In a medium bowl, combine parsley, olives, anchovy, garlic, lemon zest, lemon juice, remaining salt, red pepper flakes, and remaining pepper, along with olive oil. Stir until well-blended for a vibrant topping.
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Top the baked cod generously with the parsley olive tapenade and serve immediately. The colors and aromas will make dinner feel special!
Optional: Garnish with extra lemon wedges for a fresh twist.
Exact quantities are listed in the recipe card below.
Baked Cod with Parsley Olive Tapenade Variations
Feel free to make this dish your own and explore delightful variations that add a personal touch!
- Gluten-Free: Use certified gluten-free breadcrumbs instead of traditional options for a crispy topping without gluten.
- Mediterranean Twist: Add sun-dried tomatoes and artichokes to the tapenade for a vibrant, tangy flavor explosion; it’s a wonderful flavor enhancement!
- Herbaceous Delight: Replace parsley with fresh basil or cilantro for an exciting twist that brings a different aroma and taste to the dish.
- Creamy Texture: Stir in a dollop of Greek yogurt or sour cream into the tapenade for a creamy consistency that complements the fish beautifully!
- Spice It Up: Increase the red pepper flakes or add diced jalapeños for an extra kick, perfect for those who enjoy a spicier meal.
- Smoke & Flavor: Use smoked paprika instead of garlic powder for a smoky depth that’s sure to elevate the cod’s natural flavors.
- Fruit Infusion: Incorporate finely chopped capers or add a splash of balsamic vinegar for an unexpected tang that brightens the entire dish.
- Pesto Lover: Swap out the parsley for your favorite pesto for a herby, nutty take that adds new layers of flavor—perfect for pesto enthusiasts!
What to Serve with Baked Cod with Parsley Olive Tapenade?
Looking to create a beautifully balanced meal that enchants the taste buds?
- Creamy Mashed Potatoes: Their velvety texture contrasts perfectly with the flaky cod, adding comfort to your dining experience.
- Garlic Roasted Asparagus: The slightly charred asparagus enhances the garlic notes in the tapenade, adding a fresh, vibrant crunch to your plate.
- Quinoa Salad: Serve a light, zesty quinoa salad alongside for a hearty yet refreshing grain option that complements the dish beautifully.
- Crusty French Bread: Perfect for soaking up any extra tapenade, this bread adds a satisfying chewiness that rounds out the meal with ease.
- Chilled White Wine: A crisp Sauvignon Blanc elevates the meal, balancing the richness of the cod and the briny tapenade for a delightful sip.
- Lemon Sorbet: For a refreshing dessert, lemon sorbet cleanses the palate and echoes the citrusy notes of the dish for a harmonious finish.
Expert Tips for Baked Cod with Parsley Olive Tapenade
- Choose Quality Cod: Select fresh, firm cod fillets for the best texture and flavor; frozen can work, but thaw it properly first.
- Watch Cooking Time: Bake only until the fish flakes easily (about 10 minutes). Overcooking can lead to dry cod, so set a timer!
- Customize the Tapenade: Feel free to modify the tapenade with other olives or add more herbs; this dish allows for delightful experimentation!
- Balance Flavors: Adjust the lemon juice and red pepper flakes to taste—finding that balance makes your baked cod with parsley olive tapenade shine.
- Serve Fresh: For the best experience, serve immediately after topping the cod, as the tapenade is vibrant and fresh.
How to Store and Freeze Baked Cod with Parsley Olive Tapenade
Fridge: Store leftover baked cod in an airtight container in the fridge for up to 3 days. Enjoy it cold or gently reheated.
Freezer: If freezing, wrap the cod tightly in plastic wrap and foil, or place it in a freezer-safe container. It can last for up to 3 months.
Reheating: To reheat, thaw in the fridge overnight, then bake at 350°F until warmed through, about 10-15 minutes, ensuring the cod stays moist.
Tapenade: Store any leftover parsley olive tapenade separately in the fridge for up to 5 days, as it tastes even better the next day!
Make Ahead Options
Baked Cod with Parsley Olive Tapenade is perfect for meal prep enthusiasts! You can prepare the tapenade up to 3 days in advance; simply mix all the tapenade ingredients (parsley, olives, anchovies, garlic, lemon zest, lemon juice, salt, red pepper flakes, pepper, and olive oil) and refrigerate it in an airtight container to maintain freshness. The cod itself can be seasoned and refrigerated up to 24 hours before baking to enhance the flavors. When you’re ready to serve, just bake the cod for about 10 minutes until it flakes easily, then top with the chilled tapenade for a hassle-free, delicious meal that tastes just as wonderful as when made fresh!
Baked Cod with Parsley Olive Tapenade Recipe FAQs
How do I select the best cod for this recipe?
Absolutely! When choosing cod, look for fresh fillets that are firm to the touch, with a clean, ocean-like smell. The flesh should be translucent and free from dark spots or discoloration. If you’re opting for frozen cod, ensure it’s properly thawed in the refrigerator before cooking for the best texture and flavor.
What is the best way to store leftover baked cod?
Very good question! Store any leftover baked cod in an airtight container in the fridge, where it will stay fresh for up to 3 days. I often enjoy it cold in salads or gently reheated in the oven, which helps retain its moisture and flavor.
Can I freeze Baked Cod with Parsley Olive Tapenade?
Certainly! To freeze your baked cod, wrap it tightly in plastic wrap, then in foil, or place it in a freezer-safe container. It can last for up to 3 months in the freezer. When ready to enjoy, thaw it in the fridge overnight, and then reheat in the oven at 350°F for about 10-15 minutes until warmed through. This method helps maintain its delicious flavor and flaky texture.
What should I do if my fish is overcooked?
Don’t worry! If your cod ends up overcooked and dry, there are ways to bring it back. You can drizzle a little olive oil or melted butter over the fish just before serving to add moisture. Alternatively, serving it with a splash of lemon juice can help brighten up the flavors and make it more enjoyable.
Is this recipe safe for people with seafood allergies or dietary restrictions?
It’s essential to take precautions! Since this recipe contains cod and anchovies, which are seafood, it’s not safe for individuals with seafood allergies. For a substitute, consider using a mild white fish like tilapia or even a plant-based protein like tofu, while skipping the anchovies entirely for a vegetarian option. Always check with your guests regarding their dietary restrictions to ensure a safe and enjoyable meal!
Delicious Baked Cod with Parsley Olive Tapenade Recipe
Ingredients
Equipment
Method
- Preheat the oven to 450°F and line a rimmed sheet pan with parchment paper.
- Arrange the cod on the prepared sheet pan and season with garlic powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper.
- Bake the cod for about 10 minutes, or until it flakes easily with a fork.
- In a medium bowl, combine parsley, olives, anchovy, garlic, lemon zest, lemon juice, remaining salt, red pepper flakes, remaining pepper, and olive oil. Stir until well-blended.
- Top the baked cod generously with the parsley olive tapenade and serve immediately.