Mediterranean Baked Cod
Ingredients
- 2 lb. cod fillets, either one large or 4-6 individual fillets
- 1½ tsp. Kosher salt, divided
- ¼ tsp Freshly ground black pepper
- ¼ C. extra virgin olive oil, divided
- 1 medium lemon, zested, plus another if you want to slice them into rounds
- 1 pint cherry or grape tomatoes, halved, about 1½-2 cups
- 1½ C. Kalamata or Castelvetrano olives, or a mix of the two, pitted and halved
- ½ medium Red onion, thinly sliced into half moons
- 3 cloves garlic, thinly sliced
- 1 Tbsp. red wine vinegar
- 1 tsp. dried oregano
- Fresh parsley, for serving
- Lemon wedges, for serving, optional
Instructions
Season the cod fillet. Preheat an oven to 425°F (218°C). Pat the fish dry with paper towels, then season on both sides with 1 tsp Kosher salt and ¼ tsp freshly ground black pepper. Place the seasoned fillet inside a baking dish, then drizzle with 2 Tbsp of olive oil. Sprinkle on the reserved lemon zest.
Make the tomato and olive relish. In a medium bowl, combine halved tomatoes, olives, thinly sliced red onion, and garlic cloves. Drizzle with remaining 2 Tbsp olive oil and 1 Tbsp red wine vinegar, then season with 1 tsp dried oregano and ½ tsp Kosher salt. Toss well, then pour on top of the cod.
Bake the cod. Bake the fish for 15-18 minutes, or until the internal temperature reaches around 140°F (60°C) — this temperature will continue to rise as it rests. Serve immediately with fresh parsley and lemon wedges on the side.
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