Mediterranean Baked Cod with Tomatoes and Olives

• 4 cod fillets (6 ounces each)
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 lemon, zested and sliced
• Salt, to taste
• Freshly ground black pepper, to taste
• 1 teaspoon dried oregano
• Optional: 1/4 cup crumbled feta cheese

Steps

1. 1 Preheat oven to 400°F.
2. 2 Arrange cod fillets in a single layer in a greased baking dish.
3. 3 Scatter cherry tomatoes and olives over and around the fish.
4. 4 In a small bowl, mix garlic, olive oil, lemon zest, oregano, salt, and pepper.
5. 5 Drizzle the olive oil mixture over the cod and vegetables.
6. 6 Add lemon slices on top of each fillet.
7. 7 Bake for 20 minutes or until fish flakes easily with a fork.
8. 8 Sprinkle with parsley and feta if using before serving.

Equipment

• Baking dish

Variations

• Add a handful of spinach leaves for extra greens.
• Substitute cod with another white fish like halibut or sea bass.

Substitutions

• Use grape tomatoes if cherry tomatoes are unavailable.
• Replace Kalamata olives with green olives if preferred.

Pairings

• A Greek salad
• Warm pita bread
• Orzo with lemon and dill

Nutrition

Tips

• For extra flavor, marinate the cod in the olive oil mixture for 30 minutes before baking.
• Serve with crusty bread to soak up all the delicious juices.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat in a preheated oven.

Serving Suggestions

• Serve with a fresh green salad and warm pita bread.
• Pair with a glass of crisp white wine.

FAQ