When it comes to easy, impressive seafood dinners, it’s hard to imagine anything better than a dish where you literally pile all the ingredients on top of each other and then bake it. That’s essentially what my Mediterranean baked cod is. And it is good!
A beautiful piece of cod (or a few smaller fillets) are topped with fresh tomatoes, black and green olives, garlic, onion, oregano, and olive oil. Add some fresh lemon zest to brighten up the flavors, and you’ve got yourself a surprisingly flavorful weeknight dinner. It’s no surprise this oven-baked cod has become such a reader favorite!
If you love the simplicity of this recipe, give my crispy Parmesan-crusted cod, tender and flaky baked cod with ritz crackers, or this miso-marinated cod a try next. Or check out all of my restaurant-worthy seafood dinner ideas!
Quick Ingredient Notes
Any flaky white fish would be great in this recipe, so if you don’t have access to cod, try it with haddock, hake, black sea bass, or pollock.
And the sky’s the limit when it comes to the Mediterranean relish on top! I’ve made this recipe dozens of times for my family, adding additional ingredients based on what I have on hand. A few of my favorite iterations include sun-dried tomatoes, jarred artichoke hearts, even feta cheese on top once the fish has cooked. (Don’t knock seafood and cheese until you try it!)
If using frozen cod fillets, be sure to thaw them overnight in a fridge, then pat dry with paper towels before cooking.
How To Select A Piece Of Cod
- Color: The fish should be white with no darkened areas. If you see specks of white (as shown below) that is residual skin from where the fish monger cut the skin off. A-okay!
- Smell: The fillets should smell clean without any fishy scent to them.
- Texture: Cod should be firm, but not look overly dry.
Use fresh cod within 2 days of bringing home from the store. If freezing, store in a freezer-safe container for up to 6 months. Defrost or thaw overnight before cooking.
Quick Assembly
Note that the internal temperature will continue to rise as it rests. Serve immediately with chopped fresh parsley and lemon wedges.
Serving Suggestions
I love oven-baked cod with potatoes (sometimes ultra-creamy mashed potatoes, other times shatteringly crispy roasted potatoes), over rice, or simply with baguette for enjoying leftover relish.
If you want a more substantial vegetable side dish, try it with grilled or roasted vegetables or my all-time favorite pan-seared, blistered garlicky green beans. š®āšØ Oof, I could eat these every day.
Wine Pairings!
I love pairing light seafood dishes with a glass of bright, acidic Loire Valley Sancerre (French Sauvignon Blanc). A Provence style rosĆ©Ā is also delicious here.
For a red wine that won’t overwhelm the tomatoes and olives, go with a light to medium-bodied Pinot Noir.Ā
Be sure to save this quick-and-easy baked Mediterranean cod recipe for when you want a low effort, restaurant-worthy seafood dinner at home. I can’t wait to hear what you think! Don’t forget to leave a āļøāļøāļøāļøāļø rating and review below.
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Tender, Flaky Mediterranean Baked Cod Recipe
Video
Equipment
Ingredients
- 2 lbs cod fillets, either one large or 4-6 individual fillets
- 1Ā½ tsp Kosher salt, divided
- Ā¼ tsp Freshly ground black pepper
- Ā¼ cup extra virgin olive oil, divided
- 1 medium lemon, zested, plus another if you want to slice them into rounds
- 1 pint cherry or grape tomatoes, halved, about 1Ā½-2 cups
- 1Ā½ cups Kalamata olives, or Castelvetrano olives, or a mix of the two, pitted and halved
- Ā½ medium red onion, thinly sliced into half moons
- 3 cloves garlic, thinly sliced
- 1 Tbsp red wine vinegar
- 1 tsp dried oregano
- Fresh parsley, for serving
- Lemon wedges, for serving, optional
Instructions
- Season the cod fillet. Preheat an oven to 425Ā°F (218Ā°C). Pat the fish dry with paper towels, then season on both sides with 1 tsp Kosher salt and Ā¼ tsp freshly ground black pepper. Place the seasoned fillet inside a baking dish, then drizzle with 2 Tbsp of olive oil. Sprinkle on the reserved lemon zest.
- Make the tomato and olive relish. In a medium bowl, combine halved tomatoes, olives, thinly sliced red onion, and garlic cloves. Drizzle with remaining 2 Tbsp olive oil and 1 Tbsp red wine vinegar, then season with 1 tsp dried oregano and Ā½ tsp Kosher salt. Toss well, then pour on top of the cod.
- Bake the cod. Bake the fish for 15-18 minutes, or until the internal temperature reaches around 140Ā°F (60Ā°C) — this temperature will continue to rise as it rests. Serve immediately with fresh parsley and lemon wedges on the side.
Notes
- Leftovers: Cooked seafood has a shorter shelf life than meat or poultry. We recommend enjoying within 3 days. Store leftovers in an airtight container in the fridge.
- Cod: If you can’t find cod, try using haddock, hake, sea bass, or pollock.
Making this today but I need to know if I cover the cod while baking?
Uncovered! Looks gorgeous. Can’t wait to hear what you think!
Made it and it was DELICIOUS!! Thank you for sharing the recipe!
Oh, fantastic!!