Seafood · ALWAYS FREE
Tomato & olive baked cod
Mild white fish baked with juicy tomatoes and briny olives.
Sheet panWeeknight
Ingredients
Let’s make it
- Heat oven to 400°F (200°C). Toss tomatoes, olives, oil, garlic, and oregano in a baking dish.
- Roast the tomato mixture for 10 minutes.
- Season cod with salt and pepper and nestle into the dish. Bake for 12–18 minutes until the thickest part reaches 145°F (63°C).
- Serve the fish with the roasted tomatoes, pan juices, and lemon wedges.
Why it’s in this collection
- High Protein: Calculated protein estimate from raw Atlantic cod alone: 680 g × 17.81 g protein per 100 g ÷ 4 portions = at least 30.2 g per portion using this USDA reference. Other ingredients are not counted in this minimum. USDA reference
- Paleo: Reviewed ingredients are meat or fish, vegetables, herbs, spices, and olive oil. No grains, legumes, dairy, refined sugar, syrups, or unverified sauce. Use olives packed only in water/salt where listed. Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
