Description
A healthy, light, and flavorful weeknight dinner that comes together in just 30 minutes. This one-pan baked cod features tender fillets topped with bursting cherry tomatoes, salty Kalamata olives, and fresh herbs.
Ingredients
Scale
- 1.5 pounds cod fillets
- 3 tablespoons extra virgin olive oil
- 2 cups cherry tomatoes, halved
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- ½ cup Kalamata olives, pitted
- ¼ cup fresh parsley, chopped
- 1 medium lemon (zest and juice)
- ½ cup feta cheese, crumbled (optional)
- Black pepper, to taste
- Salt, for seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Pat cod fillets dry with paper towels and season lightly with salt and black pepper.
- In a 9×13 inch baking dish, spread halved cherry tomatoes in an even layer.
- Sprinkle minced garlic and dried oregano over the tomatoes.
- Drizzle 2 tablespoons of olive oil over the tomatoes and toss to coat.
- Place cod fillets on top of the tomato mixture without overlapping.
- Scatter Kalamata olives around and over the fish.
- Drizzle the remaining 1 tablespoon of olive oil over the fish and olives.
- Bake for 15-18 minutes until the fish is opaque and flakes easily with a fork.
- If using feta, sprinkle it over the dish during the last 2 minutes of baking.
- Remove from oven and immediately sprinkle with chopped parsley and lemon zest.
- Squeeze fresh lemon juice over the dish and serve hot.
Notes
Pat the fish dry before seasoning to ensure it bakes rather than steams. Do not overcook the cod, as it becomes dry and rubbery. If serving with pasta, reserve some starchy pasta water to toss with the sauce. This dish stores well in the fridge for up to 3 days but does not freeze well due to the delicate texture of the fish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 fillet with toppin
- Calories: 280
- Sugar: 4
- Sodium: 450
- Fat: 12
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 35
Keywords: baked cod, healthy dinner, weeknight meals, Mediterranean fish, one-pan recipe, gluten-free, quick dinner