Description
A simple and flavorful recipe for Mediterranean Baked Cod with Olives, featuring tender cod, briny Kalamata olives, sweet cherry tomatoes, and aromatic herbs baked together in one dish.
Ingredients
Scale
- 1.5 pounds cod fillets
- 1 tablespoon olive oil (plus more for drizzling)
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1/2 cup Kalamata olives, pitted and halved or quartered
- 1 pint cherry tomatoes, halved
- 1/4 cup chopped fresh parsley (for garnish)
- 1 lemon, thinly sliced (optional, for baking and serving)
Instructions
- 1. Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
- 2. Pat the cod fillets dry with paper towels. In a small bowl, combine 1 tablespoon olive oil, dried oregano, dried basil, garlic powder, salt, and black pepper. Rub this mixture all over the cod fillets.
- 3. Place the seasoned cod fillets in the prepared baking dish.
- 4. Scatter the pitted and halved Kalamata olives and cherry tomatoes around and on top of the cod fillets.
- 5. If using, arrange the thin lemon slices among the cod fillets and vegetables.
- 6. Bake for 12-18 minutes, or until the cod is opaque and flakes easily with a fork.
- 7. Remove from oven, sprinkle with fresh parsley, and serve immediately.
Notes
Store cooled leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or toaster oven at 300°F (150°C) until warmed through.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300 calories (per serving, without sides)
- Sugar: Approx. 2-4g
- Sodium: Approx. 300-500mg (variable based on olives)
- Fat: Approx. 10-15g
- Carbohydrates: Approx. 5-10g
- Fiber: Approx. 1-2g
- Protein: Approx. 30-35g