Mediterranean Baked Cod Recipe

Ingredients

Vegetables

• 1 lb asparagus, trimmed and cut into 2-inch pieces
• 2 cups cherry or grape tomatoes
• 0.5 red onion, thinly sliced
• 0.33 cup kalamata olives, halved
• 6 cloves garlic, roughly chopped

Fish and Seasonings

• 1.5 lbs cod fillet, cut into 3-ounce pieces
• 1 lemon, zested
• 1 teaspoon salt, divided
• 1 teaspoon black pepper, divided
• 3 tablespoons olive oil, divided
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• red pepper flakes to taste

Garnish

• lemon juice
• lemon slices
• fresh herbs (parsley, basil, mint, or dill)

Instructions

Prepare the Vegetables

1. Preheat oven to 425°F and place parchment on a large sheet pan.
2. Trim the tough ends off the asparagus and cut into 2-inch pieces. Place in a large bowl.
3. Add the cherry tomatoes, sliced red onion, halved olives, chopped garlic, half of the lemon zest, half of the salt, and half of the black pepper. Toss well with two tablespoons of olive oil and place on the prepared sheet pan.

Prepare the Fish

1. Pat the cod dry with a paper towel and place it in the same bowl.
2. Sprinkle with the remaining salt, pepper, lemon zest, and oregano. Toss with one tablespoon olive oil, coating all sides well.
3. Nestle the fish into the sheet pan among the vegetables. Sprinkle with chili flakes if desired.

Bake and Serve

1. Place the sheet pan on the middle rack in the oven. Bake for 12-15 minutes, depending on the thickness and size of the fish.
2. Fish is done when it flakes with a fork, turns opaque, and has an internal temp of 130-135°F (145°F is considered well done).
3. Once done, squeeze with lemon juice, sprinkle with fresh herbs, and serve!

Notes

• You can substitute the asparagus with other vegetables like green beans, zucchini, or broccoli.
• Other white fish options include black cod, mahi mahi, tilapia, halibut, snapper, or haddock.
• For thicker fillets, increase the baking time by a few minutes.