If you love vibrant flavors and minimal cleanup, this Mediterranean Baked Cod is your new go-to. Juicy cherry tomatoes, tangy artichokes, and briny olives create a colorful, wholesome base that perfectly complements tender, flaky cod fillets.

This dish comes together in under 30 minutes, making it ideal for busy weeknights or effortless entertaining. Whether you’re following a flexitarian diet or just want a fresh, balanced meal, this recipe delivers both flavor and nutrition.

Let’s dive into how to make this coastal-inspired favorite at home!

Ingredients

• 300g cod fillets (2 fillets)
• 200g cherry tomatoes, halved
• 150g canned artichoke hearts, drained and quartered
• 50g Kalamata olives, pitted
• 1 small red onion, thinly sliced
• 2 cloves garlic, minced
• 1 lemon
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• Fresh parsley, for garnish
• Salt and freshly ground black pepper

Instructions

1. Preheat your oven to 200°C. In a medium baking dish, combine the halved cherry tomatoes, quartered artichoke hearts, sliced red onion, olives, and minced garlic.
2. Drizzle the vegetable mixture with 1 tablespoon of olive oil, sprinkle with dried oregano, salt, and pepper, and toss to combine. Spread in an even layer.
3. Pat the cod fillets dry with a paper towel and season both sides with salt and pepper. Place the fillets on top of the vegetables in the baking dish.
4. Drizzle the remaining tablespoon of olive oil over the fish. Cut half of the lemon into thin slices and place them on top of the cod fillets.
5. Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork. The tomatoes should be soft and slightly burst.
6. Remove from the oven. Squeeze the juice from the remaining lemon half over the dish and garnish with fresh chopped parsley before serving.

Tips & Substitutions

• Swap the fish: Try haddock or halibut if cod isn’t available — both work beautifully with Mediterranean flavors.
• Add a little heat: Sprinkle red pepper flakes over the vegetables before baking for a gentle kick.
• Make it a meal: Serve over couscous, quinoa, or crusty bread to soak up the delicious pan juices.

Nutrition

Approx. 700 calories per serving

• Fat: 42g
• Carbohydrates: 32g
• Fiber: 13g
• Protein: 60g