Portuguese-Style Baked Cod with Olives and Peppers

Inspired by Portugal's love affair with cod, this version uses fresh fillets instead of the traditional salted bacalhau, which keeps the sodium and iodine load sensible while still delivering that same rustic, oven-baked comfort. The fish bakes right on top of a bed of sweet peppers, tomatoes, and olives.

Cod is naturally selenium- and protein-rich, so this dish leans into the thyroid-safe tag without needing any special ingredients — just good baking. The vegetables underneath are all cooked through, never raw, and a small portion of boiled potatoes on the side rounds the plate into a full dinner.

A drizzle of olive oil and a scatter of fresh parsley at the end keeps it feeling bright rather than heavy, and the whole dish bakes together in one pan for easy cleanup.