Baked Bruschetta Cod

I don’t know about you guys but we ate very, very rich meals on Easter. It started out with a lovely brunch, Ryan had Dungeness Crab Cake Benedict (yum right?!) and I enjoyed a chroizo scramble. Then we had candy, of course. And then more candy. And then for dinner I made decadent scalloped potatoes, roasted asparagus and crispy garlic fried chicken (recipe coming soon!). It was all good, but not light by any stretch of the imagination. That left me craving something light and easy on Monday. Enter this Baked Bruschetta Cod.

Cod is probably my favorite kind of fish. Sure, salmon is good. Parmesan Crusted Tilapia is good. Halibut has it’s moments. 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 fish and chips. The best fish tacos. It just works so well so many different ways.

That is why I knew it would work perfectly with my favorite bruschetta topping.

You like bruschetta right?

Tell me you do.

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.

So if you are looking for a meal to lighten things up then this is it. I served it with a salad and rice pilaf. And don’t forget a little crusty bread to scoop up any left over bruschetta topping.

Baked Bruschetta Cod Recipe

Serves 4 Prep Time: Cook Time:


  • 1 cup diced tomatoes
  • 1/4 cup diced pitted kalamata olives
  • 1 (2.25 ounce) can sliced black olives
  • 3 tablespoons non-pareil capers, rinsed
  • 3 cloves garlic, minced
  • 1 tablespoon olive oil
  • pinch sea salt
  • 1 pound true cod fillets
  • salt and pepper
  • 1/3 cup flour
  • 1 tablespoon cold unsalted butter, diced into small pieces
  • 1 tablespoon olive oil
  • 1/4 cup chopped fresh Italian parsley



Preheat oven to 400 degrees.


In a bowl combine tomatoes, kalamata olives, black olives, capers, garlic, olive oil and pinch of sea salt together in a bowl. Let stand at room temperature while you prep and cook the cod.


Season both sides of the cod lightly with salt and pepper. Dredge in the flour. Lay in a baking dish. Sprinkle butter around the cod. Drizzle olive oil over the top.


Bake cod in the preheated oven for 10 minutes. Remove from oven and spoon bruschetta topping over the top. Return to oven and continue baking for another 5 - 10 minutes or until the cod is opaque and flakes easily. Sprinkle fresh parsley over the top and serve.



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