If you’re looking for a dish that combines fresh flavors and ease of preparation, this Mediterranean Baked Cod is the answer. This recipe highlights the delicate taste of cod, complemented by vibrant Mediterranean herbs and ingredients. It’s perfect for a weeknight dinner or a special occasion where you want to impress without the stress.
Imagine flaky, tender cod fillets baked to perfection, nestled in a bed of tomatoes, olives, and fragrant herbs. This Mediterranean Baked Cod not only satisfies your taste buds but also makes your kitchen smell heavenly. It’s a true celebration of Mediterranean cuisine, bringing sunny flavors to your table.
Deliciously Baked Cod with Mediterranean Flavors
This Mediterranean Baked Cod features juicy fillets of cod, baked with ripe tomatoes, Kalamata olives, and a sprinkle of fresh herbs. The taste is a delightful balance between the mild fish and the robust flavor of Mediterranean ingredients, creating a dish that is both light and satisfying.
Ingredients
- 4 cod fillets (about 6 ounces each)
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and sliced
- 3 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1 lemon, sliced
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C).
- Prepare Baking Dish: In a large baking dish, combine cherry tomatoes, olives, garlic, parsley, olive oil, oregano, salt, and pepper. Mix well.
- Arrange Cod: Place the cod fillets on top of the vegetable mixture. Lay lemon slices over the fish.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cod is opaque and flakes easily with a fork.
- Serve: Gently spoon the vegetable mixture over the cod. Serve hot with crusty bread to soak up the juices.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 220kcal
- Fat: 10g
- Protein: 25g
- Carbohydrates: 8g
