Tender, Flaky Mediterranean Baked Cod
This Mediterranean Baked Cod recipe takes just 10 minutes to prep and features a robustly flavored tomato and olive relish with onions, garlic, and red wine vinegar. Serve with your favorite roasted or blistered vegetables for a flavorful weeknight dinner. Gluten-free, dairy-free.
Equipment
- 1 Large rectangular baking dish
Ingredients
Main ingredients
- 2 lbs Cod fillets either one large or 4-6 individual fillets
- 1½ teaspoons Kosher salt divided
- ¼ teaspoon Freshly ground black pepper
- ¼ cup Extra virgin olive oil divided
- 1 medium Lemon zested, plus additional for slices
- 1 pint Cherry or grape tomatoes halved
- 1½ cups Kalamata or Castelvetrano olives pitted and halved
- ½ medium Red onion thinly sliced into half moons
- 3 cloves Garlic thinly sliced
- 1 tablespoon Red wine vinegar
- 1 teaspoon Dried oregano
- To taste Fresh parsley for serving
- Additional Lemon wedges for serving, optional
Instructions
Instructions
- Preheat an oven to 425°F (218°C). Pat the fish dry with paper towels, then season both sides with 1 teaspoon Kosher salt and ¼ teaspoon freshly ground black pepper. Place the seasoned fillet inside a baking dish, then drizzle with 2 tablespoons of olive oil. Sprinkle on the reserved lemon zest.
- In a medium bowl, combine halved tomatoes, olives, thinly sliced red onion, and garlic cloves. Drizzle with remaining 2 tablespoons olive oil and 1 tablespoon red wine vinegar, then season with 1 teaspoon dried oregano and ½ teaspoon Kosher salt. Toss well, then pour on top of the cod.
- Bake the fish for 15-18 minutes, or until the internal temperature reaches around 140°F (60°C). Serve immediately with fresh parsley and lemon wedges on the side.
Notes
Leftovers: Cooked seafood has a shorter shelf life than meat or poultry. We recommend enjoying within 3 days. Store leftovers in an airtight container in the fridge. Cod: If you can’t find cod, try using haddock, hake, sea bass, or pollock.