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Home » Recipes » 30-Minute Meals

Baked Mediterranean Cod

By Erin · August 16, 2021 · Updated October 3, 2022 · 6 Comments

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baked cod in a baking dish with grape tomatoes, red onion and black olives

This one-dish Baked Mediterranean Cod is the ultimate weeknight dinner. Surrounded by fresh Mediterranean vegetables and seasoned with herbs, lemon juice, and olive oil, every bite is so succulent and vibrant!

flakey baked cod in a baking dish with tomatoes, onion and olives

I don’t believe there’s a more flavorful, easy, or delicious meal than this Baked Mediterranean Cod recipe. Surrounded with lemon, herbs, and classic Mediterranean vegetables, this rich and flakey fish bakes to tender perfection in just 20 minutes. The only way it can get better is if you serve the fish next to a Mediterranean Quinoa Bowl and Feta Harissa Roasted Carrots!

There’s no marinating, deboning, or much prep involved in this recipe. Instead of baking the fish on a sheet pan with vegetables, I added it to a baking dish and poured a flavorful mix of oil, herbs, lemon juice, and garlic on top. In each bite, you’ll end up with juicy tomatoes, bright flavors, and of course, flaky and tender white fish.

Recipe features

  • Each bite has fresh, bold, and vibrant Mediterranean flavors.
  • A healthy and light weeknight meal.
  • A one-dish recipe that’s ready to eat in just 20 minutes!

Ingredient notes:

  • Cod fillets - Fresh or frozen fillets can be used. If using frozen fish, thaw the fillets in a bowl of cold water first.
  • Lemon juice - Fresh is best but you’re welcome to use bottled if that’s what you already have at home.
  • Olive oil - To season the fish and tenderize it as it bakes.
  • Mediterranean veggies - Grape tomatoes, black olives, red onion, and fresh garlic surround the fish as it bakes. The veggies release their flavors and juices, adding to the overall deliciousness of this recipe.
  • Dried herbs - Use a combination of oregano, basil, and thyme. You can swap this with a pre-mixed Italian seasoning to make the process a little easier.

Step-by-step instructions

Step 1: Season the cod. Place the fillets in a baking dish and drizzle some olive oil and lemon juice over top. Finish each fillet with salt and pepper.

Step 2: Dress the veggies. Add the tomatoes, olives, red onion, garlic, salt, oregano, basil, and thyme to a large bowl. Pour oil and lemon juice over top, and mix everything together.

raw cod in a baking dish drizzled with olive oil

Step 3: Add the veggies to the fish. Pour the veggie mixture over top of the cod. Move them so the vegetables are near the edges of the dish.

raw cod fillets in a baking dish topped with grape tomatoes

Step 4: Bake and enjoy. Bake the fish until it’s flakey and the veggies are soft. Serve each fillet with a scoop of the vegetables and Mediterranean side dishes, and enjoy!

Expert tips and FAQs

  • If you don’t have cod at home, you can use any white fish you like. Halibut, snapper, sea bass, and haddock are all great choices.
  • Are you using skin-on fillets? Make sure to bake them skin-side down in the baking dish.
  • Top the fish with more fresh toppings, like capers, parsley, or green olives.
four baked cod fillets in a baking dish

What temperature should cod be cooked at in the oven?

Cook the cod fillets at 425°F. You’ll know they’re done cooking when they look opaque, flake easily with a fork, and reach an internal temperature of 145ºF. You can measure the temperature using a meat thermometer.

Should the cod be covered or uncovered in the oven?

Covering the baking dish with foil is a great method when you want your fish to bake evenly and keep it from sticking to the dish. However, because the fish and vegetables are dressed in olive oil, it isn’t necessary for this recipe.

Why is my baked cod chewy?

This usually means the fish is overbaked! Pay close attention to the cooking time as the cod is baking. You’ll know it’s ready when it flakes easily and reaches an internal temperature of 145ºF.

What can I serve with Mediterranean baked fish?

This is a light and healthy weeknight dinner option that pairs well with classic Mediterranean flavors. I recommend serving the fillets and veggies next to a big green salad, couscous, stuffed zucchini boats, potato wedges, whipped feta or hummus with pita bread, and tabbouleh.

a piece of white fish on a plate beside cooked grape tomatoes

More refreshing Mediterranean recipes

  • Lamb Burgers with Pesto Whipped Feta
  • Lemon Orzo Salad
  • Mediterranean Lamb Bowl

If you made this recipe, be sure to leave a comment and star rating below. Thanks!

flakey baked cod in a baking dish with tomatoes, onion and olives

Baked Mediterranean Cod

Easy Baked Mediterranean Cod is the perfect weeknight dinner recipe! The fish is flakey and tender, then topped with tomatoes, onion and olives, and the whole meal is ready in just 20 minutes!
5 from 5 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Author: Erin

Ingredients

  • 4 cod fillets (1.5 lb.); patted dry
  • salt and pepper
  • 3 tablespoon olive oil divided
  • 2 tablespoon lemon juice divided
  • 1 pint grape tomatoes halved
  • ½ red onion sliced
  • â…“ cup black olives halved
  • 3 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon oregano
  • ¼ teaspoon thyme
  • ¼ teaspoon basil

Instructions

  • Preheat oven to 425°, then place the cod into a 9x13 baking dish. Drizzle 1 tablespoon olive oil and 1 tablespoon lemon juice over the cod, then sprinkle each fillet with salt and pepper.
  • Next, add the tomatoes, olives, red onion, garlic, salt, oregano, thyme, and basil to a large bowl. Add 2 tablespoon olive oil and 1 tablespoon lemon juice to the bowl then stir to combine. Pour the mixture overtop of the cod, using a spoon to move the veggies to the edges of the casserole dish.
  • Bake the cod for 18-20 minutes, or until the fish is flakey and the veggies are soft. Enjoy!

Video

Notes

*Calories are per serving and are an estimation
*Be careful not to over-cook the fish or else it'll be chewy! 
*You can use ANY kind of white fish if you don't have cod on hand -- cook times may vary depending on the thickness of the fish 

Nutrition

Calories: 342kcal | Carbohydrates: 8g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 504mg | Potassium: 565mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1041IU | Vitamin C: 21mg | Calcium: 30mg | Iron: 4mg
Did you Make this Recipe? Tag me Today!Leave a comment below and tag @thealmondeater on Instagram!
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About Erin

Erin is the recipe developer, writer and photographer behind the healthy food blog, The Almond Eater. She's been blogging since 2014 and loves to create food for many different diets, including vegan, gluten free and/or Whole30 recipes.

Reader Interactions

Comments

  1. Kathleen says

    February 28, 2023 at 10:29 pm

    5 stars
    We loved this. It’s a wonderful combination of flavors. I did add capers and feta to the dish. Definitely a keeper!

    Reply
    • Erin says

      March 01, 2023 at 8:03 am

      YUM -- love the addition of capers and feta. So glad you liked the recipe!

      Reply
  2. Jula says

    June 25, 2022 at 7:32 pm

    5 stars
    Hey Eryn (and Layla ;))

    Loooove your blog!! Looks absolutely amazing!! So inspiring xx
    Started a food blog about smoothies myself a few months ago and its so much fun (also intense) I can learn a lot from you though, thankss

    🙂

    Lots of love, Jula from the-rainbow-recipes.com

    Reply
  3. Stephanie M says

    February 16, 2022 at 7:10 am

    5 stars
    This was outstanding! So easy and so flavorful. I had two ears of corn I needed to use so stripped the kernels and added to the mix of vegetables. Surprisingly nice addition!

    Reply
    • Erin says

      February 17, 2022 at 6:45 am

      Oh that sounds delicious! Happy you enjoyed the recipe 🙂

      Reply
  4. Shay B says

    December 07, 2021 at 3:49 pm

    5 stars
    This is excellent! My family has requested it be on our regular rotation — with a few more kalamata olives. 😬

    Reply

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