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Cookbook
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spanish
main course
spanish
main course
Baked Cod with Tomatoes and Olives
by · Easy
Pescetarian
High protein
Low sugars
High in potassium
Source of iron
Contains fish. Check the ingredients if you cook for someone with allergies.
Cod baked over potatoes in a Mediterranean tumble of tomatoes, black olives and capers. One dish in the oven, forty minutes, and a dinner that tastes of the Spanish coast.
15 minPrep
35 minCook
50 minTotal
2Serves
Baked Cod with Tomatoes and Olives
by · Easy
Pescetarian
High protein
Low sugars
High in potassium
Source of iron
Contains fish. Check the ingredients if you cook for someone with allergies.
Cod baked over potatoes in a Mediterranean tumble of tomatoes, black olives and capers. One dish in the oven, forty minutes, and a dinner that tastes of the Spanish coast.
15 minPrep
35 minCook
50 minTotal
2Serves
Nutrition
Per serving · 0.6 kg
559kcal
2345 kJ
Protein
43.2 g86%
Carbohydrate
59.8 g23%
Net carbs †
51.7 g
Sugars
8.91 g10%
Fibre
8.11 g
Fat
17.5 g25%
Saturates
2.57 g13%
Salt †
1.77 g29%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
casserole dish
cutting board
oven
santoku knife
Preheat the oven to 200 C (390 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Pepper black, dried
2 g
Paprika
400 g
Cod raw2 fillets
2 piece
Garlic raw≈ 10 g
50 g
Olives blackened, in brine, drained
20 g
Capers pickled, canned, drained
20 ml
Lemon juice
500 g
Potatoe unpeeled, raw
300 g
Tomato raw
1 pinch
Parsley leaf raw
1 pinch
Common salt/table salt
2 g
Thyme raw
25 ml
Olive oil
Instructions
1
Slice the potatoes thinly on a cutting board with a santoku knife, toss with half the olive oil, salt and black pepper in a casserole dish and bake in the oven at 200 C for 15 minutes.
2
Chop the tomatoes and garlic and mix with the olives and capers. Season the mixture with the paprika and the leaves of the thyme.
3
Lay the cod fillets on the potatoes, spoon the tomato-olive mixture over them, drizzle with the remaining oil and bake 18-20 more minutes until the fish flakes.
4
Finish with the lemon juice and parsley and serve straight from the dish.
Before you start
You'll need
casserole dish
cutting board
oven
santoku knife
Preheat the oven to 200 C (390 F).
Ingredients
Quantities scale automatically · metric units (change in profile)
1 pinch
Pepper black, dried
2 g
Paprika
400 g
Cod raw2 fillets
2 piece
Garlic raw≈ 10 g
50 g
Olives blackened, in brine, drained
20 g
Capers pickled, canned, drained
20 ml
Lemon juice
500 g
Potatoe unpeeled, raw
300 g
Tomato raw
1 pinch
Parsley leaf raw
1 pinch
Common salt/table salt
2 g
Thyme raw
25 ml
Olive oil
Instructions
1
Slice the potatoes thinly on a cutting board with a santoku knife, toss with half the olive oil, salt and black pepper in a casserole dish and bake in the oven at 200 C for 15 minutes.
2
Chop the tomatoes and garlic and mix with the olives and capers. Season the mixture with the paprika and the leaves of the thyme.
3
Lay the cod fillets on the potatoes, spoon the tomato-olive mixture over them, drizzle with the remaining oil and bake 18-20 more minutes until the fish flakes.
4
Finish with the lemon juice and parsley and serve straight from the dish.
Nutrition
Per serving · 0.6 kg
559kcal
2345 kJ
Protein
43.2 g86%
Carbohydrate
59.8 g23%
Net carbs †
51.7 g
Sugars
8.91 g10%
Fibre
8.11 g
Fat
17.5 g25%
Saturates
2.57 g13%
Salt †
1.77 g29%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.