Stuffed-Olive Cod Recipe
Stuffed-Olive Cod Recipe photo by Taste of Home
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Stuffed-Olive Cod Recipe

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Visit the olive bar in your supermarket to put a new twist on cod in this simple high-protein, low-fat entree that’s a weeknight lifesaver. — Tria Olsen, Queen Creek, Arizona
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 4 cod fillets (6 ounces each)
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 medium lemon, thinly sliced
  • 1 shallot, thinly sliced
  • 1/3 cup garlic-stuffed olives, halved
  • 2 tablespoons water
  • 2 tablespoons olive juice

Nutritional Facts

1 fillet: 163 calories, 3g fat (0 saturated fat), 65mg cholesterol, 598mg sodium, 4g carbohydrate (1g sugars, 0 fiber), 27g protein. Diabetic Exchanges: 4 lean meat.


  1. Place fillets in a large nonstick skillet coated with cooking spray. Sprinkle with oregano and salt; top with lemon and shallot.
  2. Scatter olives around fish; add water and olive juice. Bring to a boil. Reduce heat to low; gently cook, covered, 8-10 minutes or until fish just begins to flake easily with a fork. Yield: 4 servings.
Originally published as Stuffed-Olive Cod in Healthy Cooking August/September 2012, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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doralice User ID: 7761889 195144
Reviewed Oct. 29, 2014

"Very good. I had pimento stuffed olives. I rarely use a non-stick skillet. Sprayed my cast iron skillet with veggie oil spray. Will make this again. Thanks!"

DavidADavis User ID: 4578309 115895
Reviewed Sep. 20, 2014

"Sounds good to me and I love Cod cooked anyway. One way is to put in a baking dish, with a pat of butter per piece and pour in a white wine like Chablis to nearly cover. cover with foil and bake at 350 for 30 minutes or until it flakes. Also, if Teflon is so dangerous why is it on the market since no one cooks below 212 degrees, the boiling point. No frying, or any type of cooking could be used."

Lemuel2 User ID: 5971719 132228
Reviewed Sep. 20, 2014

"This recipe looks delicious. However, I believe the latest safety information regarding "non-stick" skillets (the Teflon kind, anyway) is that it is not recommended to ever use these pans on high heat ? therefore, no boiling in them. The lady who used the glass baking dish is cooking far more safely. Non-stick pans (except the totally ceramic kind - not ceramic over metal) can emit toxic fumes when heated to high temperatures. I know of some families whose pet birds have died due to these toxic fumes. Cooking is fun! Let's keep it safe!"

bjsilve0 User ID: 172187 116613
Reviewed Jul. 6, 2014

"Excellent and low in calories."

hizcook2 User ID: 217505 123477
Reviewed Mar. 25, 2014

"I made this recently for our supper but used Tilapia. My family LOVED it! This is a keeper. I assembled it in the morning before I left for work in a 9 x 13 glass dish. I used regular pimento stuffed olives and green onions which is what I had on hand. I also sprinkled on garlic powder. Covered with foil and baked in a 400 temp. oven for about 20-25 mins. Highly recommend this. Thanks!"

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