Roasted Cod with Olives, Capers, and Lemon

I discovered this stunning roasted cod recipe via Pinterest and adapted it slightly to be Whole30-friendly. The combination of briny olives, tangy capers, bright lemon, and roasted garlic creates a restaurant-quality dish that looks beautiful on the plate and is incredibly easy to prepare. If you love capers and bold Mediterranean flavors, this is a perfect weeknight or special-occasion dinner. You can also use halibut or sea bass in this recipe if you prefer a firmer white fish.

Ingredients (Serves 2)

1. 16 oz cod (Norwegian cod recommended, or other firm white fish)
2. Juice of 1/2 large lemon
3. Zest of 1/2 lemon
4. 1/4 cup pitted, mixed olives
5. 2 tablespoons capers
6. 1/4–1/2 cup seafood or chicken stock
7. 2 tablespoons olive oil
8. 2 cloves garlic, thinly sliced
9. 1/4 teaspoon crushed red pepper (adjust to taste)
10. Freshly ground black pepper
11. Kosher salt (use sparingly because olives and capers are salty)
12. 2 lemon wedges, for serving
13. Freshly chopped parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Choose an oval roasting pan or any oven-safe dish with sides to hold the juices. Spread the thinly sliced garlic across the bottom of the dish.
3. Rinse the cod and pat it dry with paper towels. Place the fillet on top of the garlic in the baking dish.
4. Scatter the pitted olives and capers around the fish. Pour in seafood or chicken stock until it reaches roughly halfway up the sides of the fillet—this amount depends on your dish size (about 1/4 cup is often enough).
5. Squeeze the juice from half a lemon over the cod and sprinkle the lemon zest on top for added brightness.
6. Drizzle the olive oil over the fish and season with crushed red pepper, a few grinds of black pepper, and a light pinch of kosher salt. Remember that olives and capers contribute significant saltiness, so taste the sauce at the end before adding more salt.
7. Roast in the preheated oven until the fish is opaque and flakes easily with a fork, about 18–22 minutes depending on thickness.
8. Remove from the oven and sprinkle with freshly chopped parsley. Divide the fish between two plates, spoon the olive and caper pan juices over the top, and serve with lemon wedges.

Notes, Tips, and Variations

– Whole30-friendly: To keep the dish Whole30 compliant, use a compliant chicken or seafood stock (no added sugars) and check that olives have no added non-compliant ingredients. Olive oil, lemon, garlic, and capers are Whole30-compatible. Adjust ingredients as needed for your plan.

– Fish alternatives: Halibut or sea bass make excellent substitutes. Cooking time will vary by thickness, so check for flakiness rather than relying on time alone.

– Salt: Because olives and capers are salty, add kosher salt sparingly. Taste the sauce after roasting and adjust seasoning if needed.

– Spice level: Increase or omit the crushed red pepper to suit your preference. A light sprinkle adds a pleasant warmth that complements the briny flavors.

Serving Suggestions

This cod pairs beautifully with simple, light sides such as steamed or roasted vegetables, cauliflower rice, a green salad, or roasted potatoes. For a Mediterranean-style plate, serve with sautéed spinach or a lemon-herb quinoa. Finish each serving with a wedge of lemon for extra brightness and a scattering of fresh parsley for color and freshness.

Storage and Leftovers

Store any leftover fish and sauce in an airtight container in the refrigerator for up to two days. Reheat gently in a low oven or covered skillet over low heat to prevent the fish from drying out. The olive and caper sauce can also be served cold over salad for a quick, briny dressing if you prefer.

About This Recipe

This recipe was adapted from REAL SIMPLE and popularized in a home-cooking version by Alex Snodgrass. The dish highlights quick techniques and bold Mediterranean flavors to deliver a simple, elegant meal that is easy enough for weeknights yet impressive for guests.