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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.
Makes:4 servings


  • 1 1/2 lb cod filets
  • 1 teaspoon olive oil
  • 1 1/2 teaspoons Greek seasoning
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup roughly chopped artichoke hearts in brine, drained
  • 1/4 cup olive oil-packed sun-dried tomatoes, drained and cut into matchsticks
  • 2 teaspoons freshly-squeezed lemon juice
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley, or as needed
  • 4 fresh lemon wedges


Prep:10 mCook:15 mReady:25 m
  1. Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
  2. 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.
  3. In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
  4. 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.
  5. 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.

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