Description
A bright and effortless Mediterranean baked cod dish with cherry tomatoes, Kalamata olives, and fresh herbs.
Ingredients
- 4 cod fillets (about 6 ounces each), skinless and boneless
- 1 cup Kalamata olives, pitted and halved
- 1 pint cherry tomatoes, halved
- 1 medium red onion, thinly sliced
- 4 cloves garlic, minced
- 2 tablespoons capers, drained
- 1/4 cup extra virgin olive oil
- 2 teaspoons dried oregano
- 1 fresh lemon, zested and juiced
- Salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish with olive oil or nonstick spray.
- Prepare the vegetables: Slice the red onion, halve the cherry tomatoes, mince the garlic, pit and halve the Kalamata olives, and drain the capers.
- Arrange the vegetables in the baking dish, spreading the onion, tomatoes, olives, garlic, and capers.
- Season the vegetable base with olive oil, oregano, salt, and pepper, tossing gently to coat.
- Pat the cod fillets dry, season them with salt and pepper, and nestle them on top of the vegetable bed.
- Drizzle the remaining olive oil over the cod and sprinkle with lemon zest.
- Bake for 15–20 minutes until the cod is opaque and flakes easily with a fork.
- Remove from oven, squeeze lemon juice over the dish, and scatter fresh parsley before serving.
- Serve hot with the olive-tomato mixture spooned over the cod.
Notes
For substitutions, use sea bass, haddock, or halibut if cod isn’t available. Adjust cooking times accordingly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean