Feeling inspired to bring the vibrant flavors of the Mediterranean to your dinner table? Look no further! We’ve gathered 25 mouthwatering cod fish recipes that are perfect for quickhealthyand delicious meals. From zesty lemon-herb dishes to hearty one-pan wondersthere’s something here for every home cook. Dive in and discover your new favorite way to enjoy this versatile and nutritious fish!
Mediterranean Baked Cod with Tomatoes and Olives
Craving something fresh and easy for dinner? You’ll love this Mediterranean baked cod—it’s lightflavorfuland ready in no time. Perfect for a healthy weeknight meal that feels special without the fuss.
Ingredients
– 4 cod fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cups cherry tomatoeshalved
– 1/2 cup Kalamata olivespitted and halved
– 2 garlic clovesminced
– 1/4 cup fresh parsleychopped
– 1 lemonsliced
Instructions
1. Preheat your oven to 400°F.
2. Pat the cod fillets dry with paper towels to ensure a crispier bake.
3. In a small bowlmix 2 tbsp olive oil1 tsp dried oregano1/2 tsp saltand 1/4 tsp black pepper.
4. Brush the oil mixture evenly over both sides of the cod fillets.
5. Place the cod fillets in a single layer in a baking dish.
6. Scatter 2 cups halved cherry tomatoes1/2 cup halved Kalamata olivesand 2 minced garlic cloves around the fillets.
7. Arrange lemon slices on top of the cod for added citrus flavor.
8. Bake in the preheated oven for 15–18 minutesuntil the cod flakes easily with a fork.
9. Remove from the oven and let rest for 2 minutes to allow juices to redistribute.
10. Sprinkle with 1/4 cup chopped fresh parsley before serving.
Delightfully flaky and tenderthe cod pairs beautifully with the burst tomatoes and briny olives. Serve it over a bed of quinoa or with crusty bread to soak up the delicious juices—it’s a vibrant dish that’s as satisfying as it is simple.
Lemon Herb Grilled Mediterranean Cod
Haven’t you been craving something light yet packed with flavor? This lemon herb grilled Mediterranean cod is exactly what you need for a quickhealthy dinner that feels fancy without the fuss. It’s perfect for those warm evenings when you want to spend less time in the kitchen and more time enjoying your meal.
Ingredients
– 4 cod fillets (6 ounces each)
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 lemonsliced
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your grill to medium-high heat (400°F).
2. Pat the cod fillets dry with paper towels to ensure even cooking and better browning.
3. In a small bowlwhisk together the olive oillemon juicedried oreganogarlic powdersaltand black pepper.
4. Brush both sides of the cod fillets generously with the marinade mixture.
5. Place the cod fillets on the preheated grill and cook for 4-5 minutes.
6. Carefully flip the cod fillets using a spatula and grill for another 4-5 minutes until the internal temperature reaches 145°F and the flesh flakes easily with a fork.
7. Transfer the grilled cod to a serving platter and let it rest for 2 minutes to allow the juices to redistribute.
8. Top with fresh lemon slices and sprinkle with chopped parsley before serving.
This dish delivers tenderflaky cod with a bright citrus kick and aromatic herbs that transport you straight to the Mediterranean coast. Try serving it over a bed of quinoa with roasted vegetables for a complete mealor flake it into tacos with a tangy slaw for a fun twist—either wayit’s guaranteed to become a weeknight favorite.
Cod with Mediterranean Salsa Verde
Zesty and freshthis cod with Mediterranean salsa verde is exactly what you need for a quick weeknight dinner. You’ll love how the bright flavors come together in minutes. It’s healthydeliciousand totally fuss-free.
Ingredients
– 4 cod fillets (6 oz each)
– 1/4 cup extra virgin olive oil
– 2 tbsp lemon juice
– 1/4 cup chopped fresh parsley
– 2 tbsp chopped fresh mint
– 1 tbsp capersdrained
– 1 garlic cloveminced
– 1/4 tsp red pepper flakes
– 1/2 tsp salt
– 1/4 tsp black pepper
Instructions
1. Preheat your oven to 400°F.
2. Pat the cod fillets dry with paper towels to ensure a crisp sear.
3. Season both sides of the cod fillets evenly with 1/4 tsp salt and 1/4 tsp black pepper.
4. Heat 2 tbsp of olive oil in an oven-safe skillet over medium-high heat until shimmering.
5. Place the cod fillets in the skillet and sear for 2 minutes until golden brown on one side.
6. Flip the cod fillets and transfer the skillet to the preheated oven.
7. Bake for 8-10 minutes until the internal temperature reaches 145°F and the fish flakes easily with a fork.
8. While the cod bakescombine the remaining 2 tbsp olive oillemon juiceparsleymintcapersminced garlicred pepper flakesand remaining 1/4 tsp salt in a small bowl.
9. Stir the salsa verde mixture until well blended.
10. Remove the cod from the oven and let it rest for 2 minutes before serving.
11. Spoon the salsa verde generously over the warm cod fillets.
Just cookedthe cod is flaky and tenderwhile the salsa verde adds a vibrantherby punch with a hint of brininess from the capers. Serve it over a bed of quinoa or with crusty bread to soak up all those delicious juices—it’s a meal that feels fancy but comes together effortlessly.
One-Pan Mediterranean Cod and Vegetables
Zesty and satisfyingthis one-pan Mediterranean cod and vegetables comes together with minimal effort for a healthy weeknight dinner. You’ll love how the flavors meld together while everything cooks in a single sheet pan. It’s perfect for busy evenings when you want something nutritious without the cleanup hassle.
Ingredients
– 4 (6-ounce) cod fillets
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 3 cloves garlicminced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 red bell peppersliced
– 1 yellow bell peppersliced
– 1 red onionsliced
– 1 cup cherry tomatoes
– 1/2 cup kalamata olives
– 2 tablespoons chopped fresh parsley
Instructions
1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. In a small bowlwhisk together 1/4 cup olive oil2 tablespoons lemon juice3 minced garlic cloves1 teaspoon dried oregano1/2 teaspoon saltand 1/4 teaspoon black pepper.
3. Place 1 sliced red bell pepper1 sliced yellow bell pepper1 sliced red onion1 cup cherry tomatoesand 1/2 cup kalamata olives on the prepared baking sheet.
4. Drizzle half of the olive oil mixture over the vegetables and toss to coat evenly.
5. Spread the vegetables in a single layer on the baking sheet.
6. Roast the vegetables in the preheated oven for 15 minutes at 400°F until they begin to soften.
7. Pat 4 (6-ounce) cod fillets dry with paper towels to ensure even browning.
8. Brush the remaining olive oil mixture onto both sides of the cod fillets.
9. Remove the baking sheet from the oven and push the vegetables to the sides to make space for the cod.
10. Place the cod fillets in the center of the baking sheet.
11. Return the baking sheet to the oven and bake for 12-15 minutes at 400°F until the cod flakes easily with a fork and reaches an internal temperature of 145°F.
12. Sprinkle 2 tablespoons chopped fresh parsley over the cooked cod and vegetables.
Unbelievably tender cod flakes apart at the touchwhile the roasted vegetables caramelize into sweet perfection. The briny olives and fresh parsley add bright Mediterranean flavors that make this dish feel restaurant-quality. Serve it over couscous or with crusty bread to soak up all the delicious juices.
Mediterranean Cod with Artichokes and Capers
Tired of the same old dinner routine? This Mediterranean cod comes together in under 30 minutes and brings sunny flavors right to your table. You’ll love how the briny capers and tender artichokes complement the flaky fish.
Ingredients
– 4 (6-ounce) cod fillets
– 1 (14-ounce) can artichoke heartsdrained and quartered
– 2 tablespoons capersdrained
– 3 tablespoons olive oil
– 2 cloves garlicminced
– 1 lemonjuiced
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– Salt and black pepper
Instructions
1. Pat the cod fillets dry with paper towels and season both sides with salt and black pepper.
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmeringabout 2 minutes.
3. Place the cod fillets in the skillet and cook for 4 minutes without moving them to develop a golden crust.
4. Flip the cod carefully using a spatula and cook for another 3 minutes until opaque throughout.
5. Transfer the cod to a plate and cover loosely with foil to keep warm.
6. Reduce the heat to medium and add the remaining 1 tablespoon olive oil to the same skillet.
7. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
8. Stir in the artichoke heartscapersdried oreganoand red pepper flakescooking for 2 minutes to warm through.
9. Pour in the lemon juice and scrape up any browned bits from the bottom of the skillet.
10. Return the cod to the skilletspooning the artichoke and caper mixture over the filletsand heat for 1 minute to combine flavors.
Ohthe flaky cod just melts with each bitewhile the artichokes and capers add a pleasant tang and texture. Serve it over couscous or with crusty bread to soak up every bit of the delicious pan sauce.
Cod en Papillote with Mediterranean Herbs
A perfectly steamed cod fillet wrapped in parchment is one of those restaurant-quality dishes that’s surprisingly simple to make at home. You get tenderflaky fish infused with bright Mediterranean flavorsand the best part? Almost no cleanup!
Ingredients
– 4 (6-ounce) cod fillets
– 4 tablespoons olive oil
– 2 lemons
– 4 cloves garlic
– 1 teaspoon dried oregano
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup cherry tomatoes
– 1/4 cup kalamata olives
– 4 sprigs fresh parsley
– 4 sheets parchment paper (12×16 inches each)
Instructions
1. Preheat your oven to 400°F.
2. Cut 4 sheets of parchment paper into 12×16-inch rectangles.
3. Fold each parchment sheet in half to crease itthen unfold.
4. Place one cod fillet on one half of each parchment sheet.
5. Drizzle 1 tablespoon of olive oil over each cod fillet.
6. Thinly slice 1 lemon and mince 4 cloves of garlic.
7. Arrange lemon slices and minced garlic evenly over the cod fillets.
8. Sprinkle 1/4 teaspoon dried oregano1/4 teaspoon dried thyme1/8 teaspoon saltand a pinch of black pepper over each fillet.
9. Halve 1/2 cup cherry tomatoes and pit 1/4 cup kalamata olives if needed.
10. Scatter tomatoes and olives around each cod fillet.
11. Fold the other half of the parchment over the ingredients.
12. Starting at one cornerfold and crimp the edges tightly to create a sealed packet. Tip: Make sure the seal is tight to trap steam inside for perfect cooking.
13. Place all packets on a baking sheet.
14. Bake at 400°F for 15 minutes. Tip: The packets will puff up when done—this is your visual cue that they’re ready.
15. Carefully open one packet to check if the cod flakes easily with a fork; if notreseal and bake for 2 more minutes.
16. Remove from oven and let rest for 2 minutes. Tip: Letting it rest allows the flavors to meld and prevents burning yourself from the steam.
17. Garnish each serving with a sprig of fresh parsley.
18. Serve immediately in the opened parchment packets for a beautiful presentation. Unwrap this dish to reveal cod that’s incredibly moist and flakywith the olives and tomatoes adding a savory burst. The lemon and herbs keep it light and fragrantperfect alongside couscous or crusty bread to soak up the juices.
Mediterranean Cod Stew with White Beans
Perfect for those cozy evenings when you want something hearty but healthy. This Mediterranean cod stew comes together quickly and fills your kitchen with amazing aromas. You’ll love how the flaky fish and creamy beans soak up all those bright flavors.
Ingredients
– 1 tbsp olive oil
– 1 oniondiced
– 2 cloves garlicminced
– 1 (14.5 oz) can diced tomatoes
– 1 cup vegetable broth
– 1 tsp dried oregano
– 1/4 tsp red pepper flakes
– 1 (15 oz) can white beansdrained and rinsed
– 1 lb cod filletscut into 2-inch pieces
– 1/4 cup fresh parsleychopped
– Salt to taste
Instructions
1. Heat 1 tbsp olive oil in a large pot over medium heat for 1 minute until shimmering.
2. Add 1 diced onion and cook for 5 minutesstirring occasionallyuntil translucent.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant.
4. Pour in 1 can diced tomatoes with their juices and 1 cup vegetable broth.
5. Add 1 tsp dried oregano and 1/4 tsp red pepper flakesthen bring to a simmer.
6. Reduce heat to lowcoverand simmer for 10 minutes to develop flavors.
7. Gently stir in 1 can drained white beans and cook uncovered for 5 minutes.
8. Season 1 lb cod pieces lightly with salt and nestle them into the stew.
9. Cover and cook for 6-8 minutes until cod flakes easily with a fork.
10. Remove from heat and stir in 1/4 cup chopped fresh parsley.
11. Taste and add salt if needed before serving. Our stew has a beautiful contrast of tender cod against the creamy beans in a rich tomato broth. Try serving it over crusty bread to soak up every last dropor with a squeeze of lemon for extra brightness.
Pan-Seared Cod with Mediterranean Relish
Ohyou’re going to love this one—it’s freshfastand packed with flavor. Pan-seared cod with a zesty Mediterranean relish is perfect for a weeknight dinner that feels fancy without the fuss. Let’s dive in!
Ingredients
– 4 (6-ounce) cod fillets
– 2 tablespoons olive oil
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup cherry tomatoeshalved
– 1/2 cup Kalamata olivespitted and chopped
– 1/4 cup red onionfinely diced
– 2 tablespoons fresh parsleychopped
– 1 tablespoon lemon juice
– 1 tablespoon capers
Instructions
1. Pat the cod fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the cod fillets in the skillet skin-side down if they have skinand sear for 4-5 minutes without moving them.
5. Flip the fillets carefully using a spatula and cook for another 3-4 minutes until the internal temperature reaches 145°F.
6. Remove the cod from the skillet and let it rest on a plate.
7. In a medium bowlcombine the cherry tomatoesKalamata olivesred onionparsleylemon juicecapersand remaining 1 tablespoon of olive oil.
8. Stir the relish mixture gently until all ingredients are well incorporated.
9. Spoon the Mediterranean relish over the rested cod fillets just before serving.
Crisp on the outside and tender insidethe cod pairs beautifully with the brightbriny relish. Try serving it over a bed of quinoa or with crusty bread to soak up all those delicious juices—it’s a meal that’s as satisfying as it is simple.
Cod with Roasted Mediterranean Vegetables
Sometimes you just need a meal that feels fancy but comes together without fuss. This cod with roasted Mediterranean vegetables is exactly that—flavorfulhealthyand perfect for a busy weeknight. You’ll love how the tender fish pairs with those sweetcaramelized veggies.
Ingredients
– 4 cod fillets (6 oz each)
– 2 cups cherry tomatoes
– 1 large red bell peppersliced
– 1 large zucchinisliced into half-moons
– 1 small red onionsliced
– 3 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemonsliced
– 2 tbsp fresh parsleychopped
Instructions
1. Preheat your oven to 400°F.
2. Place the cherry tomatoesred bell pepperzucchiniand red onion on a large baking sheet.
3. Drizzle 2 tablespoons of olive oil over the vegetables.
4. Sprinkle with dried oreganogarlic powdersaltand black pepper.
5. Toss everything until evenly coated. (Tip: Don’t overcrowd the pan—use two sheets if needed for even roasting.)
6. Roast the vegetables for 20 minutes.
7. Pat the cod fillets dry with a paper towel.
8. Rub the remaining 1 tablespoon of olive oil over the cod.
9. Season both sides of the cod with a pinch of salt and black pepper.
10. Move the vegetables to the sides of the baking sheet.
11. Place the cod fillets in the center of the sheet.
12. Arrange lemon slices on top of the cod.
13. Roast for 12–15 minutesuntil the cod flakes easily with a fork. (Tip: Check for doneness at 12 minutes to avoid overcooking.)
14. Remove from the oven and let rest for 2 minutes.
15. Garnish with fresh parsley. (Tip: Fresh herbs add a bright finish—don’t skip them!)
Ohthe flaky cod just melts in your mouth alongside those slightly charredsweet veggies. Serve it over couscous or with crusty bread to soak up all the delicious juices—it’s a complete meal everyone will ask for again.
Mediterranean Cod with Feta and Spinach
Kick off your weeknight dinner with this vibrant Mediterranean cod that comes together in no time. You’ll love how the flaky fish pairs with creamy feta and tender spinach. It’s a healthyrestaurant-quality meal you can whip up any night.
Ingredients
– 4 (6 oz) cod fillets
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1/2 tsp garlic powder
– 1/4 tsp black pepper
– 1/2 tsp salt
– 1 lemon
– 4 cups fresh spinach
– 1/2 cup crumbled feta cheese
– 1/4 cup chopped fresh parsley
Instructions
1. Preheat your oven to 400°F.
2. Pat the cod fillets dry with paper towels to ensure a crispy sear.
3. Rub the fillets evenly with 1 tablespoon of olive oil.
4. Sprinkle both sides with oreganogarlic powderblack pepperand salt.
5. Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet over medium-high heat.
6. Sear the cod for 2 minutes per side until golden brown.
7. Remove the skillet from heat and squeeze the juice of half the lemon over the fish.
8. Scatter the spinach around the fillets—it will wilt as it bakes.
9. Top each fillet evenly with crumbled feta cheese.
10. Transfer the skillet to the preheated oven and bake for 8–10 minutesuntil the cod flakes easily with a fork.
11. Remove from the oven and garnish with chopped parsley and remaining lemon slices.
Buttery and flakythe cod melts in your mouth alongside the salty feta and bright spinach. Serve it over couscous or with crusty bread to soak up the delicious pan juices—it’s a meal that feels both elegant and effortless.
Cod with Mediterranean Tomato and Olive Sauce
Haven’t you been craving something fresh and vibrant that comes together in no time? This cod with Mediterranean tomato and olive sauce is exactly what you need for a quickhealthy dinner. It’s packed with bright flavors that’ll transport you straight to the coast.
Ingredients
– 4 (6-ounce) cod fillets
– 2 tablespoons olive oil
– 1 small yellow oniondiced
– 2 garlic clovesminced
– 1 (14.5-ounce) can diced tomatoes
– 1/2 cup kalamata olivespitted and halved
– 1 tablespoon capers
– 1/4 cup dry white wine
– 1 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– Salt and black pepper
– 2 tablespoons fresh parsleychopped
Instructions
1. Pat the cod fillets dry with paper towels and season both sides with salt and black pepper.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering.
3. Place the cod fillets in the skillet and cook for 3-4 minutes per side until golden brown and flaky.
4. Remove the cod from the skillet and set aside on a plate.
5. Add the remaining 1 tablespoon olive oil to the same skillet over medium heat.
6. Add the diced onion and cook for 5 minutes until softened and translucent.
7. Add the minced garlic and cook for 30 seconds until fragrant.
8. Pour in the white wine and scrape up any browned bits from the bottom of the pan.
9. Add the diced tomatoes with their juiceskalamata olivescapersdried oreganoand red pepper flakes.
10. Bring the sauce to a simmer and cook for 8-10 minutes until slightly thickened.
11. Return the cod fillets to the skilletspooning the sauce over them.
12. Cook for 2-3 minutes until the cod is heated through.
13. Stir in the fresh parsley and remove from heat.
The flaky cod melts in your mouth while the tangy tomato and briny olive sauce adds incredible depth. Serve it over couscous or with crusty bread to soak up every last drop of that delicious sauce—it’s a complete meal that feels both elegant and effortless.
Grilled Cod Skewers with Mediterranean Marinade
Delicious grilled cod skewers are perfect for summer evenings when you want something light yet flavorful. They come together quickly with a Mediterranean marinade that brings out the best in fresh fish. You’ll love how simple and impressive these are for weeknight dinners or entertaining.
Ingredients
– 1.5 lbs cod fillets
– 1/4 cup olive oil
– 2 tbsp lemon juice
– 2 cloves garlic
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 1 lemon
– 1/4 cup fresh parsley
Instructions
1. Cut 1.5 lbs cod fillets into 1-inch cubes.
2. Mince 2 cloves garlic finely.
3. Chop 1/4 cup fresh parsley.
4. Whisk together 1/4 cup olive oil2 tbsp lemon juiceminced garlic1 tsp dried oregano1/2 tsp saltand 1/4 tsp black pepper in a medium bowl.
5. Add cod cubes to the marinade and toss gently to coat evenly.
6. Cover the bowl and refrigerate for 30 minutes to allow flavors to meld.
7. Preheat grill to medium-high heat (400°F).
8. Thread marinated cod cubes onto skewersleaving small gaps between pieces.
9. Grill skewers for 3-4 minutes per side until cod is opaque and flakes easily with a fork.
10. Slice 1 lemon into wedges for serving.
11. Remove skewers from grill and garnish with chopped parsley and lemon wedges.
Unbelievably tender and flakythe cod absorbs the brightherby marinade beautifully. Serve these skewers over a bed of couscous or with a crisp Greek salad for a complete Mediterranean feast. The lemon garnish adds a fresh zing that balances the richness perfectly.
Mediterranean Cod with Lemon and Oregano
Bust out your skillet—this Mediterranean cod is about to become your new weeknight hero. You’ll love how the bright lemon and earthy oregano come together in minutesmaking it feel like a fancy dinner without any fuss. It’s freshlightand totally doable even after a long day.
Ingredients
– 4 cod fillets (6 oz each)
– 2 tbsp olive oil
– 1 lemon
– 1 tbsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 cloves garlic
– 1/4 cup chicken broth
– 2 tbsp unsalted butter
Instructions
1. Pat the cod fillets dry with paper towels to ensure a crisp sear.
2. Season both sides of the fillets evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until it shimmers.
4. Place the cod fillets in the skillet and cook for 3-4 minutes until golden brown.
5. Flip the fillets carefully using a spatula and cook for another 3 minutes.
6. Mince the garlic cloves and add them to the skilletstirring for 30 seconds until fragrant.
7. Pour in the chicken broth to deglaze the panscraping up any browned bits.
8. Squeeze the juice of the lemon directly over the cod.
9. Sprinkle the dried oregano evenly over the fillets.
10. Add the unsalted butter to the skillet and swirl until melted and incorporated.
11. Reduce heat to low and let the cod simmer in the sauce for 2 minutes to absorb flavors.
12. Remove from heat and let rest for 1 minute before serving.
Creamyflaky cod meets zesty lemon and aromatic oregano in this dish. The texture is tender yet firmperfect alongside a simple salad or over couscous. For a pop of colorgarnish with fresh parsley or a lemon slice right before digging in.
Cod with Mediterranean Chickpea Salad
Goshyou’re going to love this light and vibrant dish—it’s perfect for a quick weeknight dinner that feels fancy without the fuss. Cod with Mediterranean chickpea salad brings together flaky fish and zestyfresh flavors in one satisfying bowl.
Ingredients
– 4 cod fillets (6 oz each)
– 2 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1 can (15 oz) chickpeasdrained and rinsed
– 1 cup cherry tomatoeshalved
– 1/2 cup cucumberdiced
– 1/4 cup red onionfinely chopped
– 2 tbsp fresh parsleychopped
– 1 tbsp lemon juice
– 1 tsp dried oregano
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2. Pat the cod fillets dry with paper towels to ensure a crisp sear.
3. Brush both sides of the cod fillets with 1 tablespoon of olive oilthen season evenly with salt and black pepper.
4. Place the cod on the prepared baking sheet and bake for 12-15 minutesor until the fish flakes easily with a fork.
5. While the cod bakescombine the chickpeascherry tomatoescucumberred onionparsleylemon juiceoreganoand remaining 1 tablespoon of olive oil in a large bowl.
6. Toss the salad gently to coat all ingredients evenly without crushing the chickpeas.
7. Let the baked cod rest for 2 minutes before serving to allow the juices to redistribute.
8. Divide the Mediterranean chickpea salad among four plates and top each with a cod fillet.
Reallythe contrast of the tenderflaky cod against the crunchybright salad is a total win. Serve it with a side of warm pita or over a bed of greens for an extra fresh twist—it’s a meal that’s as beautiful as it is delicious!
Mediterranean Style Cod with Garlic and Herbs
Just imagine coming home to a meal that feels like a vacation. You’ll love how simple this Mediterranean- cod comes together with fresh garlic and herbs. It’s perfect for a quick weeknight dinner that still feels special.
Ingredients
– 4 cod fillets (6 oz each)
– 3 tbsp olive oil
– 4 cloves garlicminced
– 1 tbsp fresh lemon juice
– 1 tsp dried oregano
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp fresh parsleychopped
– 1 lemonsliced
Instructions
1. Preheat your oven to 400°F.
2. Pat the cod fillets dry with paper towels to ensure a crisp sear.
3. In a small bowlcombine the olive oilminced garliclemon juicedried oreganosaltand black pepper.
4. Brush both sides of each cod fillet evenly with the garlic-herb mixture.
5. Place the coated cod fillets in a single layer in a baking dish.
6. Arrange the lemon slices on top of the fillets for added flavor and presentation.
7. Bake in the preheated oven for 12–15 minutesor until the cod flakes easily with a fork.
8. Remove the baking dish from the oven and let the cod rest for 2 minutes.
9. Sprinkle the fresh parsley over the cod just before serving.
Light and flakythe cod melts in your mouth with a burst of garlic and citrus. Serve it over a bed of quinoa or with roasted vegetables for a complete meal that’s both healthy and satisfying.
Conclusion
Amazingly versatilethese Mediterranean cod recipes offer healthyflavorful meals for any night. We hope you find new favorites to add to your rotation! Try one this weekleave a comment with your top pickand share this roundup on Pinterest to inspire fellow home cooks.