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Per serving
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- 1
Heat the oven
Preheat your oven to 400°F (204°C).
- 2
Build the veggie base
Halve the cherry tomatoes, thinly slice the shallot, mince the garlic, and slice the olives. Pile them all into a 9x13 casserole dish, drizzle with 2 tablespoons of the olive oil, and season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Toss to combine.
- 3
Roast the vegetables
Slide the dish into the oven and roast for 15 minutes, until the tomatoes have softened and started to release their juices.
- 4
Season the cod
While the vegetables roast, pat the cod fillets dry on both sides with paper towels — this is what gives you tender, flaky fish instead of watery. Drizzle with the remaining 2 tablespoons olive oil and season both sides with salt and pepper.
- 5
Add the cod and lemon
Pull the dish out and nestle the cod fillets into the roasted vegetables. Slice the lemon and tuck a few slices in around the fish.
- 6
Bake
Return to the oven and bake for another 15 to 17 minutes, until the cod is opaque and flakes easily with a fork (about 140°F / 60°C at the thickest part). Cod cooks fast, so keep an eye on it.
- 7
Serve
Plate each fillet and spoon plenty of the roasted tomatoes, olives, and pan juices over the top. Finish with chopped fresh parsley and a squeeze of lemon.
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Mediterranean Baked Cod
Created by: WholeFoodWendy
Ingredients
- 2 cup cherry tomatoes
- 1 shallot
- 2 garlic cloves
- 1/2 cup green olives
- 4 tbsp olive oil
- 1 1/2 lb cod fillets
- 1 lemon
- 1/4 cup fresh parsley
- salt and pepper, to taste
- red pepper flakes, to taste
Instructions
- Heat the ovenPreheat your oven to 400°F (204°C).
- Build the veggie baseHalve the cherry tomatoes, thinly slice the shallot, mince the garlic, and slice the olives. Pile them all into a 9x13 casserole dish, drizzle with 2 tablespoons of the olive oil, and season with salt, pepper, and a pinch of red pepper flakes if you like a little heat. Toss to combine.
- Roast the vegetablesSlide the dish into the oven and roast for 15 minutes, until the tomatoes have softened and started to release their juices.
- Season the codWhile the vegetables roast, pat the cod fillets dry on both sides with paper towels — this is what gives you tender, flaky fish instead of watery. Drizzle with the remaining 2 tablespoons olive oil and season both sides with salt and pepper.
- Add the cod and lemonPull the dish out and nestle the cod fillets into the roasted vegetables. Slice the lemon and tuck a few slices in around the fish.
- BakeReturn to the oven and bake for another 15 to 17 minutes, until the cod is opaque and flakes easily with a fork (about 140°F / 60°C at the thickest part). Cod cooks fast, so keep an eye on it.
- ServePlate each fillet and spoon plenty of the roasted tomatoes, olives, and pan juices over the top. Finish with chopped fresh parsley and a squeeze of lemon.