This Mediterranean baked cod is a simple recipe for adding Mediterranean flavor to flaky, healthy, baked cod. Topped with a lemony mix of olives, artichokes, and sun-dried tomatoes, it’s quick and easy enough for the ultimate weeknight dinner, but impressive enough for guests.
Ingredients
- nonstick cooking spray:
- 1/2 pounds cod filets: 1 piece
- olive oil: 1 tsp
- 1/2 teaspoons Greek seasoning: 1 piece
- pitted kalamata olives: 0.33333 cup
- drained artichoke hearts in brine: 0.33333 cup (roughly chopped)
- drained sun-dried tomatoes packed in olive oil: 0.25 cup (julienned)
- freshly-squeezed lemon juice: 2 tsp
- garlic: 3 clove (minced)
- fresh parsley: 1 Tbsp (or as needed, chopped)
- Lemon wedges: 4 piece (fresh)
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
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Pat fish filets dry with a paper towel. Place cod on the baking sheet, lightly coat the tops with olive oil, and sprinkle with Greek seasoning.
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In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
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Bake until cod flakes easily with a fork, 14 to 16 minutes. The internal temperature, measured with an instant-read thermometer, should reach 145 degrees F (63 degrees C). Baking time may vary slightly depending on the thickness of filets.
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Carefully remove cod and topping to a serving dish using a large spatula. Garnish with chopped parsley, and serve immediately with a wedge of lemon. Cook’s Note Cod is very flaky, so to avoid breakage, use a large spatula, such as a fish spatula, to remove the fillets from the baking sheet. If you don’t have Greek seasoning (may be hard to find and expensive) on hand, there’s a good recipe on this site to make your own. Any firm white fish will work with this recipe.
