This easy Mediterranean baked cod recipe is for anyone who loves fresh food without extra work. If quick, healthy meals are the goal, this one fits perfectly. It is a simple weeknight fish recipe that uses just a few ingredients and one baking dish. Everything goes into the oven, and while it bakes, the kitchen fills with cozy Mediterranean aromas.
This oven baked cod with tomatoes turns out colorful, juicy, and full of flavor, making it a healthy Mediterranean cod dinner that is also low carb friendly and easy to enjoy any night of the week.
If you love Mediterranean flavors, check out these Greek lemon potatoes, baked Greek chicken meatballs, Greek salad, and pan-seared branzino fillets.
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Why You'll Love this Mediterranean Baked Cod Recipe:
The flavors in this dish are simple and fresh. Cod with lemon and olive oil keeps the taste clean and light, while juicy tomatoes and marinated artichokes add a soft, tangy bite. A handful of herbs brings everything together without overpowering the fish.
Right before serving, lemon zest and a squeeze of lemon juice are added to brighten the dish and keep it fresh. The result is a quick and healthy seafood meal that feels comforting, homemade, and perfect for sharing.
Ingredients for Easy Mediterranean Baked Cod:
This recipe keeps things simple but full of flavor. Each ingredient is easy to find and keeps the dish light, healthy, and full of flavor. The goal is a simple Mediterranean diet fish meal that's ready in the oven and still feels fresh and vibrant.
- Cod fillets, the main star, mild and flaky.
- Cherry tomatoes, halved, juicy and sweet for fresh flavor.
- Marinated artichoke hearts, soft, tangy, and full of character.
- Olive oil, keeps the fish moist and adds healthy fats.
- Garlic, minced, gives gentle, savory aroma.
- Red onion, sliced, adds mild sweetness and crunch.
- Dried thyme (or oregano), classic Mediterranean herb flavor.
- Salt and pepper, to taste, for seasoning.
- Lemon zest and juice, added at the end to make it bright and fresh.
- Dry white wine, adds moisture and acidity to baked cod.
- Optional fresh parsley, for garnish and a pop of green.
How to Make Mediterranean Baked Cod:
Bake the vegetables
Preheat the oven to 400°F. Arrange the halved tomatoes, sliced onion, thyme, smashed garlic and a pinch of salt and black pepper in a large baking dish. Drizzle with olive oil and bake for 15 minutes.
Add fish & seasoning
Remove the dish from the oven and add the cod and artichoke. Drizzle with additional olive oil and season the fish with salt and black pepper. Pour in the white wine and return to the oven. Cook for 10-15 minutes (depending on the thickness), or until the cod is fork-tender.
Finish and serve
Take the dish out of the oven and top with lemon zest and chopped parsley. Squeeze a lemon wedge over the fish if desired.
Tips for the Best Mediterranean Baked Cod:
- Use fresh cod. If possible for the best flavor and texture. Frozen cod works too, just make sure it is fully thawed and patted dry before baking.
- Do not overcook the fish. Cod cooks quickly and is ready when it flakes easily with a fork. Over baking can make it dry.
- Add lemon at the end, not during baking. Lemon zest and juice are best added right before serving to keep the flavor bright and fresh.
- Adjust herbs to taste. Dried oregano, thyme, or even a mix of both work well in this dish.
- If artichokes are not on hand, black or green olives work great as a swap. Adding a few capers also brings a nice salty, briny flavor.
Storage:
Store leftover Mediterranean baked cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving to keep the fish tender and flavorful.
For additional food safety guidance, please visit this website.
📖 Recipe
Mediterranean Baked Cod
Equipment
- a large baking dish (9x13 inch)
- a pair of tongs
Ingredients
- 4 (6 ounce) cod fillets
- 1 pound cherry tomatoes, (halved)
- 1 medium red onion, (sliced)
- 1 teaspoon dried thyme or oregano
- 3 garlic cloves, (smashed)
- 1½ cups marinated artichoke in olive oil , (plus ¼ cup of the marinated oil)
- ¼ cup dry white wine
- 2 tablespoons olive oil , (plus more for drizzling the fish)
- 1 teaspoon coarse kosher salt
- black pepper
- lemon zest from one lemon
- lemon wedges, (optional - for serving)
Instructions
- Preheat the oven to 400°F.
- Arrange the halved tomatoes, sliced onion, thyme, smashed garlic and a pinch of salt and black pepper in a large baking dish. Drizzle with 2 tablespoons of olive oil and bake for 15 minutes.
- Remove the dish from the oven and add the cod, arranging the artichokes all around it. Drizzle the fish with olive oil and season with the remaining salt and black pepper. Pour in the white wine and return to the oven for about 10-15 minutes (depending on the thickness), until the cod is fork-tender.
- Remove from the oven and sprinkle with lemon zest. Serve immediately, with a squeeze of lemon juice if desired.
Rika says
This Mediterranean baked cod is absolutely delicious. The fish is tender and flaky, and the roasted vegetables with herbs make it so fresh and flavorful, perfect for a healthy weeknight dinner.