Mediterranean Baked Cod
This Mediterranean baked cod, topped with a lemony mix of olives, artichokes, and sun-dried tomatoes, is quick and easy for weeknights, and impressive enough for guests.
- 25 min
- Serves 4
- 11 ingredients
Steps
- Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
- Pat fish filets dry with a paper towel. Place cod on the baking sheet, lightly coat the tops with olive oil, and sprinkle with Greek seasoning.
- In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
- Bake until cod flakes easily with a fork, 14 to 16 minutes. The internal temperature, measured with an instant-read thermometer, should reach 145 degrees F (63 degrees C). Baking time may vary slightly depending on the thickness of filets.
- Carefully remove cod and topping to a serving dish using a large spatula. Garnish with chopped parsley, and serve immediately with a wedge of lemon.
Frequently asked questions
Can I use frozen cod for baked cod?
Yes, but thaw it fully first and pat the filets dry before they go on the tray. The method already asks you to dry the fish, and skipping that with frozen cod leaves enough water to steam it instead of baking it.
Why did my baked cod turn out watery?
Almost always undrained toppings or damp fish. The artichoke hearts come in brine and the sun-dried tomatoes in oil, so both need draining properly, and the filets should be patted dry with paper towel before the oil and seasoning go on.
What can I use instead of Kalamata olives?
Green olives or capers both work and keep the salty edge the topping needs. Use a little less if you switch to capers, since they are sharper than olives by volume.
How do I know when cod is done without a thermometer?
Press the thickest part with a fork; it is ready when the flesh separates into flakes with almost no resistance. That lands around 14 to 16 minutes at 190C, and if you do have a thermometer the centre should read 63C.
Can I prepare the olive and artichoke topping ahead?
Yes. Mix the olives, artichoke hearts, sun-dried tomatoes, lemon juice and garlic in advance and keep it covered in the fridge until you need it. Spoon it over the fish only just before baking, so the lemon juice does not sit on the raw filets.
What should I serve with Mediterranean baked cod?
Something that soaks up the juices works best, such as rice, orzo or crusty bread. A simple green salad or roasted vegetables keeps the plate light enough that the fish stays the centre of it.