Recipe Details
Recipe provided by AllRecipes.com
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
Ingredients
- 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
Save to Recipe BookPrintEmail
Note: An Instacart account is required to proceed to purchase online. If you do not have an Instacart account please click here to create. Once account has been created, you can return to this page to complete the checkout.
Directions
Prep:10 mCook:15 mReady:25 m
- Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
- 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.
- In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
- 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.
- 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.