Ingredients
Scale
- 4 (6-ounce) cod fillets (about 1 inch thick)
- 2 tablespoons extra virgin olive oil
- 1 cup cherry or grape tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 lemon, thinly sliced
- Salt and freshly ground black pepper, to taste
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Lightly grease or line a large, rimmed baking sheet or casserole dish with parchment paper for easy cleanup.
- Step 2: In a medium bowl, combine the halved tomatoes, sliced olives, minced garlic, olive oil, and dried oregano. Season this mixture lightly with salt and pepper, stirring well to coat.
- Step 3: Pat the cod fillets dry and season them generously with salt and pepper. Place the fillets in the prepared baking dish, ensuring there is space between each piece.
- Step 4: Spoon the Mediterranean vegetable mixture evenly over the top of each cod fillet. Place 1-2 thin lemon slices on top of the vegetables or beside the fish in the dish.
- Step 5: Bake for 12 to 15 minutes, or until the cod is opaque, flakes easily with a fork, and reaches an internal temperature of 145°F (63°C). Serve immediately with the pan juices.
Notes
- Store leftover cod and pan juices in an airtight container in the refrigerator for up to 2 days, noting that the texture may soften upon chilling.
- To gently reheat, place the fish and vegetables in a foil-covered dish and warm in a 300°F oven for about 8 to 10 minutes until just heated through.
- For a complete meal, serve the cod over a bed of fluffy couscous or alongside crusty bread to soak up all the flavorful Mediterranean pan juices.
- Patting the cod fillets very dry before seasoning is the chef's secret to ensuring a perfectly flaky texture rather than a steamed result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American