Mediterranean Baked Cod with Tomatoes and Olives

• 4 cod fillets (6 ounces each)
• 2 cups cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 3 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp red pepper flakes
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a baking dish, combine cherry tomatoes, olives, garlic, parsley, olive oil, oregano, red pepper flakes, salt, and pepper.
3. 3 Arrange cod fillets on top of the tomato mixture.
4. 4 Drizzle lemon juice over the cod.
5. 5 Bake for 20 minutes or until the cod is opaque and flakes easily with a fork.
6. 6 Garnish with additional parsley before serving.

Equipment

• Baking dish
• Baking sheet
• Oven

Variations

• Add capers for extra brininess.
• Swap cod for another white fish like halibut or sea bass.

Substitutions

• If Kalamata olives aren't available, use any brine-cured olives.
• For a vegan option, substitute cod with marinated tofu or tempeh.

Pairings

• White wine, like a crisp Sauvignon Blanc.
• A side of roasted vegetables.

Nutrition

Tips

• For extra flavor, marinate the cod in lemon juice and olive oil for 30 minutes before baking.
• Check for doneness by gently pressing the thickest part of the fillet; it should spring back when done.

Storage

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

Freezing: Not ideal for freezing due to the delicate nature of the fish, but if necessary, freeze in an airtight container for up to 1 month. Thaw overnight in the fridge and reheat gently.

Serving Suggestions

• Serve with a side of crusty bread or quinoa.
• Pair with a fresh Greek salad for a complete meal.

FAQ