Mediterranean Baked Cod
193kcal
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)
Method
- 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.
Nutrition
Calories193kcalCarbohydrates12gProtein2gFat14gSaturated Fat2gPolyunsaturated Fat1gMonounsaturated Fat5gCholesterol0.4mgSodium882mgPotassium314mgFiber3gSugar5gVitamin A1329IUVitamin C45mgCalcium42mgIron2mg
Notes
Artichokes: If you don’t have artichokes, black or green olives make a great substitute. A few capers can also be added for a salty, briny kick.
Adjust the seasoning. Taste the tomato sauce and add more salt if needed to adjust the seasoning.
Storage: Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently before serving.