Description
Bringing a taste of the Mediterranean to your table, this baked cod is paired with olives, cherry tomatoes, and aromatic herbs for a delightful meal.
Ingredients
Scale
- 4 Cod Fillets (about 6 ounces each), skinless and boneless
- 1 cup Kalamata Olives, pitted and halved
- 1 pint Cherry Tomatoes, halved
- 1 medium Red Onion, thinly sliced
- 4 cloves Garlic, minced
- 2 tablespoons Capers, drained
- 1/4 cup Olive Oil, extra virgin
- 2 teaspoons Dried Oregano
- 1 Fresh Lemon, zested and juiced
- Salt, to taste
- Black Pepper, freshly ground, to taste
- 1/4 cup Fresh Parsley, chopped (for garnish)
Instructions
- Preheat the oven to 400°F (200°C) and grease a 9×13 inch baking dish with olive oil.
- Prepare the vegetables by slicing the red onion, halving the cherry tomatoes, and mincing the garlic. Pit and halve the Kalamata olives if not already done.
- Arrange the sliced red onion evenly in the baking dish, followed by the cherry tomatoes and Kalamata olives, then add the minced garlic and drained capers.
- Season the vegetables with olive oil, oregano, salt, and pepper, and toss gently.
- Pat the cod fillets dry and season them with salt and pepper.
- Place the cod fillets on top of the vegetable bed in the baking dish.
- Drizzle the remaining olive oil over the cod and sprinkle with lemon zest.
- Bake for 15-20 minutes until the cod is opaque and flakes easily with a fork.
- Finish by squeezing lemon juice over the cod and garnishing with parsley.
- Serve immediately for best flavor.
Notes
This dish pairs well with couscous, quinoa, or a light salad. Store leftovers in an airtight container in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 560mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 60mg