Baked Bruschetta Cod

Baked Bruschetta Cod is packed with Mediterranean flavor and easy for weeknights! Simply baked cod topped with tomatoes, olives and capers. 

Cod is probably my favorite kind of fish. Sure, salmon is good. Parmesan Crusted Tilapia is good. Rockfish too. But for me, cod is where it’s at. I love the firm, flaky, light taste to the fish. Hands down it makes the best fried fish and chips. The best fish tacos. It just works so well so many different ways.

Which is why I knew it would pair perfectly with my favorite bruschetta topping.

You like tomato bruschetta right? Tell me you do. I know I adore it.

There are endless possibilities for it but my favorite is a super briny mixture with tomatoes, kalamata olives, black olives, capers, olive oil and just a pinch of sea salt. It’s simple and each ingredient gets to shine. It is great on crusty Italian bread and makes a wonderful meal when cooked on top of this quick and easy baked cod.

Let’s talk about what you’ll need to make it. 

Baked Bruschetta Cod Ingredients: 

• COD: I’ve made this with both fresh and frozen cod. If you are using frozen cod, it is essential that it is completely thawed before cooking. If it isn’t it will release too much liquid and make the dish watery. 
• TOMATOES: I used cherry tomatoes but you can use vine-ripened too. 
• KALAMTA OLIVES: Large purple olives with a salty, briny taste. 
• BLACK OLIVES: Smaller and milder than kalamata olives. 
• CAPERS: Capers are the bud of a flower and bring a briny punch to anything they are added to. 
• GARLIC
• OLIVE OIL
• BUTTER: Will add richness to the dish. If you want to make this dish dairy-free you can substitute olive oil for the butter. 
• SALT/PEPPER
• PARSLEY: Adds a pop of color and is the perfect finish to the dish. 

Step by Step Photos and Instructions: 

Making this Baked Bruschetta Cod could not be easier! Follow along with theses easy step by step photos and instructions. 

• STEP #1: Place tomatoes, olives, capers, garlic and 1 tablespoon olive oil in a bowl. Stir to mix well. Set aside. 
• STEP #2: Place cod in a single layer in a shallow baking dish. Place pieces of butter around the cod and drizzle with olive oil. Bake at 400 degrees for 10 minutes. 
• STEP#3: Remove the cod from the oven and top with the bruschetta topping. Return to the oven and bake for another 10 – 15 minutes or until the cod has reached an internal temperature of 145 degrees. Cod that is cooked through should flake easily. 
• STEP #4: Sprinkle with parsley and serve with crusty bread. 

Storage and Leftovers:

I recommend eating this right away. Reheating fish doesn’t work out well. However, you can make the bruschetta topping in advance and refrigerate until ready to use.

Crusty toasted bread is a MUST! It is perfect to soak up all of the topping leftover in the pan. I recommend serving this with a salad for a nice light meal.

Looking for more Seafood Recipes? Try these!

If you like olives with seafood, try this Roasted Salmon with Olives.

Shrimp and Grits is a classic for a reason. This rich dish is perfect for Sunday supper!

Fish en Papillote is another easy seafood dish that is great for weekends.

Note: Originally posted in 2014. Updated in 2024 with new photos, nutrition information and a slightly modified recipe to make it gluten free.