Ingredients
For the fish
- 4 cod fillets, about 5–6 oz (140–170 g) each
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried thyme
- ½ tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- 1 tbsp lemon juice
- 1 tsp lemon zest
Vegetables & toppings
- 1½ cups cherry tomatoes
- ½ cup Kalamata olives, pitted
- ¼ cup red onion, finely chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh dill, chopped
- ½ lemon, sliced
- Optional: ¼ tsp red pepper flakes
Instructions
- Preheat oven: Set oven to 400°F (200°C).
- Prepare the sauce: Mix olive oil, garlic, oregano, thyme, paprika, black pepper, salt, lemon juice, and lemon zest.
- Prepare the baking dish: Place cherry tomatoes, olives, and red onion in a baking dish. Add about half of the garlic-herb mixture.
- Add the cod: Pat the fish dry and place the fillets over the vegetables. Brush the remaining mixture over the fish.
- Bake: Add lemon slices and bake for 15–20 minutes, depending on the thickness of the fillets.
- Check doneness: The fish should be opaque and flake easily with a fork. For food safety, fish should reach 145°F (63°C) internally.
- Finish: Sprinkle with fresh parsley and dill. Spoon the roasted tomatoes, olives, and flavorful pan juices over the fish.
- Serve: Enjoy immediately with rice, potatoes, couscous, or crusty bread.
Quick Details
- Prep: 10 minutes
- Cook: 15–20 minutes
- Total: 25–30 minutes
- Servings: 4
Approx. Nutrition Per Serving
- Calories: 300–350 kcal
- Protein: 35–40 g
- Carbohydrates: 8–12 g
- Fat: 15–18 g
- Fiber: 2–3 g
Nut & Allergen Information
- Peanuts: None
- Tree nuts: None
- Dairy: None
- Gluten: None in the basic recipe
- Fish: Yes — cod
- Olives: Yes
- Possible cross-contact: Check packaged olives and seasonings if cooking for someone with severe allergies.
Q&A
Q: Can I use another fish?
Yes. Haddock, halibut, or tilapia can work. Cooking time may vary depending on thickness.
Q: Can I use frozen cod?
Yes, but thaw it completely and pat it dry before cooking for better texture.
Q: Can I add feta cheese?
Yes. Crumbled feta can be added after baking for extra Mediterranean flavor.
Q: Can I make it without olives?
Absolutely. You can replace them with extra cherry tomatoes or artichoke hearts.
Q: What goes well with this dish?
Roasted potatoes, rice, couscous, quinoa, or a simple green salad are good options.