A Simple And Delicious Mediterranean Baked Cod Recipe

I made Greek Style Baked Cod with pantry staples and it came out flaky, bright, and way more impressive than it had any right to be.

I’m obsessed with this Greek Style Baked Cod because it tastes like the Mediterranean hit my kitchen and refused to leave. I love the bright burst from cherry tomatoes and the salty punch of Kalamata olives that make every bite loud and honest.

It feels simple but never boring, the fish flaky, the juices tempting. And I keep thinking about What Goes With Cod, because everything seems to work, couscous, crusty bread, roasted veg.

But mostly I just want to eat it straight from the pan. Clean, punchy, and impossible not to devour.

No dishes left, seriously. I mean it.

Ingredients

• Basically, cod’s flaky protein, mild and soaks up the sauce.
• Extra virgin olive oil, adds silky mouthfeel and warm richness.
• Cherry tomatoes, bursty sweet acidity that brightens every bite.
• Red onion, a little crunch and sharpness without overpowering.
• Garlic, punchy and warm, makes the dish feel like home.
• Kalamata olives, salty fruitiness and a briny pop.
• Plus capers, tiny tangy pops that cut through richness.
• Lemon zest and wedges, fresh lift and bright citrus zing.
• White wine or broth, adds depth and a gentle savory note.
• Dried oregano, earthy herb that gives a Mediterranean nudge.
• Fresh parsley, pretty green finish and bright herbiness.
• Kosher salt, seasons everything so the flavors actually sing.
• Black pepper, subtle heat and a bit of backbone.
• Plus red pepper flakes, optional kick if you want heat.

Ingredient Quantities

• 1 lb cod fillets (about 3 to 4 pieces), skinless or skin on if you like
• 2 tbsp extra virgin olive oil
• 1 pint cherry tomatoes, halved
• 1 small red onion, thinly sliced
• 3 garlic cloves, minced
• 1/3 cup pitted Kalamata olives, halved
• 1 tbsp capers, rinsed
• 1 lemon, zested and cut into wedges
• 1/4 cup dry white wine or low sodium vegetable broth
• 1 tsp dried oregano
• 2 tbsp fresh parsley, chopped (or basil if you prefer)
• 1 tsp kosher salt, more to taste
• 1/2 tsp freshly ground black pepper
• Pinch of red pepper flakes, optional for a little heat

How to Make this

1. Preheat oven to 400 F and put a rack in the middle. Pat the cod dry with paper towels and season both sides with about 1 tsp kosher salt and 1/2 tsp black pepper. Let the fillets sit while you prep everything else.

2. In a shallow baking dish big enough for the fillets, combine 2 tbsp olive oil, 1 pint halved cherry tomatoes, 1 small thinly sliced red onion, 3 minced garlic cloves, 1/3 cup halved Kalamata olives, 1 tbsp rinsed capers, 1 tsp dried oregano, a pinch of red pepper flakes if you want heat, and the zest of 1 lemon.

3. Pour 1/4 cup dry white wine or low sodium vegetable broth over the veg and give it all a gentle toss so everything is coated. Taste a bit and add a little more salt or pepper if needed because the olives and capers can be salty or sometimes not.

4. Make little spaces in the tomato mixture and lay the cod fillets on top, skin side down if you left the skin on. Spoon some of the tomatoes and juices over each fillet so they stay moist while cooking.

5. Bake uncovered for about 12 to 15 minutes for thinner fillets, or 15 to 20 minutes for thicker pieces, until the fish flakes easily with a fork and reaches an opaque center. Ovens vary so start checking at the earlier time.

6. If the tomatoes start to brown too much but the fish needs more time, loosely tent the dish with foil for the remaining minutes. If you like a little color on the fish you can broil for 1 to 2 minutes at the end but watch it closely.

7. Remove from oven and squeeze a little lemon juice over the fish, then sprinkle 2 tbsp chopped fresh parsley or basil on top for brightness.

8. Serve the cod with lemon wedges on the side and spoon the olive-tomato-caper sauce over each fillet. Great with crusty bread, rice, or a simple salad to soak up the juices.

9. Tips: bring fish to room temp for 10 to 15 minutes before baking so it cooks evenly; patting dry lets it brown better; don’t overcook the cod or it gets dry; if you want extra richness stir a tablespoon of butter into the hot sauce right after it comes out of the oven.

10. Leftovers keep well refrigerated for 2 days, reheat gently in a 300 F oven or enjoy cold flaked on salads.

Equipment Needed

1. Oven (with middle rack)
2. Shallow baking dish or casserole pan large enough for the fillets
3. Cutting board
4. Chef’s knife
5. Paper towels
6. Measuring spoons and 1/4 cup measure
7. Mixing spoon or rubber spatula
8. Tongs or a fish spatula

FAQ

A Simple And Delicious Mediterranean Baked Cod Recipe Substitutions and Variations

• For the cod: use haddock, pollock, or tilapia — all are mild, firm white fish and will bake the same way.
• For the cherry tomatoes: swap in a 14 oz can of diced tomatoes (drained) or 1/2 cup sun dried tomatoes packed in oil, chopped.
• For Kalamata olives: try green pitted olives or Castelvetrano olives for a milder flavor, or just add an extra tablespoon of capers if you like briney taste.
• For the white wine: use low sodium veggie broth, or 2 tbsp white wine vinegar diluted with 1/4 cup water or broth if you want that tang without alcohol.

Pro Tips

1. Pat the fillets super dry and let them sit at room temp for 10 to 15 minutes before baking so they cook evenly; wet fish steams and gets mushy, plus the drier they are the better they brown.

2. Taste the tomato-olive-caper mix before you add the fish. Olives and capers vary a lot in salt, so you might not need the full teaspoon of salt. Add more at the end if it still needs it.

3. If your fillets are uneven thickness, fold a little foil under the thin end to level them so everything finishes at the same time. Or start the thicker pieces earlier by giving them a 3 to 4 minute head start in the oven.

4. Want richer sauce without ruining the lightness? Stir a tablespoon of cold butter or a drizzle of good olive oil into the hot baking juices right after you pull the dish out of the oven. It makes the sauce silkier and ties the flavors together.