Mediterranean Baked Cod

This Mediterranean baked cod is a simple recipe for adding Mediterranean flavor to flaky, healthy, baked cod. Topped with a lemony mix of olives, artichokes, and sun-dried tomatoes, it’s quick and easy enough for the ultimate weeknight dinner, but impressive enough for guests.

Mediterranean Baked Cod

Mediterranean Baked Cod

Krysta
This Mediterranean baked cod is a simple recipe for adding Mediterranean flavor to flaky, healthy, baked cod. Topped with a lemony mix of olives, artichokes, and sun-dried tomatoes, it’s quick and easy enough for the ultimate weeknight dinner, but impressive enough for guests.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner, Healthy
Servings 4
Calories 288 kcal

Ingredients
  

  • nonstick cooking spray
  • 1 1/2 pounds cod filets
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons Greek seasoning
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup roughly chopped drained artichoke hearts in brine
  • 1/4 cup julienned drained sun-dried tomatoes packed in olive oil
  • 2 teaspoons freshly-squeezed lemon juice
  • 3 cloves garlic minced
  • 1 tablespoon chopped fresh parsley or as needed
  • 4 fresh lemon wedges

Instructions
 

  • Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
  • Pat fish filets dry with a paper towel. Place cod on the baking sheet, lightly coat the tops with olive oil, and sprinkle with Greek seasoning.
  • In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
  • Bake until cod flakes easily with a fork, 14 to 16 minutes. The internal temperature, measured with an instant-read thermometer, should reach 145 degrees F (63 degrees C). Baking time may vary slightly depending on the thickness of filets.
  • Carefully remove cod and topping to a serving dish using a large spatula. Garnish with chopped parsley, and serve immediately with a wedge of lemon.

Notes

Cook’s Note

Cod is very flaky, so to avoid breakage, use a large spatula, such as a fish spatula, to remove the fillets from the baking sheet. If you don’t have Greek seasoning (may be hard to find and expensive) on hand, there’s a good recipe on this site to make your own. Any firm white fish will work with this recipe.

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