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You’ve got to try this insanely delicious sheet pan Mediterranean cod recipe for flaky, perfectly cooked cod filets that are deeply flavored. This quick meal has classic Greek ingredients that you will love. Briny olives and capers get paired with fresh lemon and creamy feta cheese for a crave-worthy result. If you are after a clean-eating, light recipe, this Mediterranean-baked cod is the one!
Try this quick sheet pan Mediterranean cod recipe for juicy, moist cod that has soaked up the Greek flavors we all know and crave!
Seafood lovers will like this pesto salmon or these tilapia nachos. I can’t stop making this seafood paella with mussels, shrimp, and chorizo.
Why You’ll Love It
Easy: This dead simple recipe is the perfect last-minute recipe that’ll take around 40 minutes!
Simple and light: A light and healthy weeknight clean and easy-eating meal.
Minimal tidy-up: Who wants a load of dishes? Absolutely no one. A sheet pan cod dinner with veggies is a low-fuss recipe.
Ultra-tasty Mediterranean flavors: You’ll love the Greek sheet pan cod dinner appeal.
Sheet Pan Cod Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Cherry tomatoes: Use fresh cherry tomatoes for sweetness and acidity. Halving them ensures they roast evenly and release their juices to create a yummy sauce.
Bell peppers: Combine various colors of bell pepper to add a mix of sweetness and a visually appealing presentation. Removing the stems and slicing them ensures they cook evenly.
Kalamata olives: These olives are pitted and drained to remove excess brine, adding a rich, tangy flavor typical of Mediterranean cuisine.
Capers: Drained capers contribute a briny flavor that complements the fish and vegetables.
Chicken broth: This is used to deglaze the pan and add moisture, ensuring the cod remains tender and flavorful.
Fennel seeds: These seeds add a subtle anise-like flavor, enhancing the Mediterranean profile of the dish. Fennel seeds add a nice flavor to cooking liquids and vegetables. If you can find a fresh fennel bulb instead, I highly recommend slicing one and adding it to the sheet pan when you roast the vegetables. Roasted fennel and baked cod go well together.
Crushed red pepper provides a gentle heat in this baked cod sheet pan dinner, balancing the sweetness of the vegetables and the richness of the olives and capers.
Lemon slices or wedges: Lemon adds a bright, zesty flavor and helps cut through the richness of the dish. The acidity also enhances the natural flavors of the ingredients.
Cod fillets: This Mediterranean baked cod recipe calls for fresh, firm cod fillets. They cook quickly and absorb the surrounding flavors well.
Cajun seasoning: Adds a spicy, savory kick to the cod, complementing the other Mediterranean flavors without overpowering them.
Crumbled feta: For serving, feta adds a creamy, tangy element that pairs well with the roasted vegetables and seasoned cod.
How to Make Mediterranean Baked Cod
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Preheat the oven to 400°F.
Prepare the ingredients: On a large rimmed sheet pan, combine tomatoes, red onion, bell peppers, olives, capers, chicken broth, fennel seeds, salt and pepper, and red pepper flakes. Drizzle with olive oil and toss everything together.
Bake the lemons: Arrange lemon slices on top and bake for 15 minutes.
Prepare the cod fillets: Season the cod fillets with Cajun seasoning on both sides.
Bake the one-pan roasted Mediterranean cod dish: Remove the sheet pan from the oven, place the fish on the vegetables, and return to the oven. Bake cod and other ingredients for another 10 to 12 minutes until the fish flakes easily.
Garnish: Top the baked cod sheet pan dinner with crumbled feta and fresh dill and serve immediately.
Substitutions and Variations
Chicken broth alternative: Dry white wine instead of chicken broth. I recommend a pinot grigio or sauvignon blanc.
Fish choices: Any firm, white flesh fish will work. Halibut and mahi mahi are also delicious.
Garlic swap: Fresh minced garlic will give you the best flavor, but you can also use 1 or 2 teaspoons of garlic powder in a pinch.
Herby: Other herbs like fresh parsley, tarragon, oregano, basil, thyme, and rosemary.
Cajun seasoning alternatives: If you don’t have Cajun seasoning, you can make a simple blend with paprika, garlic powder, onion powder, cayenne pepper, thyme, oregano, and black pepper. If you don’t like heat, use Italian seasoning instead.
Serving Suggestions
Appetizer: Keep the meal light with a bowl of melon prosciutto salad or this chopped salad. A tasty beet salad is a great way to start, too.
Main: Serve piping hot with brown rice, rice pilaf, or cauliflower rice for a lighter carb. A simple side salad like tabbouleh is delicious, too, as is hummus with pita bread or my favorite farinata flatbread!
Dessert: End off with banana bread coffee cake or these luscious orange bars.
How to Store Greek Sheet Pan Cod
Store: Leftovers can be safely stored in an airtight container in the fridge for up to 3 days. Gently reheat in the oven, air fryer, or on the stove until warmed through.
Freezer: Allow the cooked dish to cool completely. Transfer the cod and vegetables to a freezer-safe container, ensuring an airtight seal to prevent freezer burn. Freeze for up to 3 months.
Thaw: Place the frozen dish in the refrigerator and let it thaw overnight. Alternatively, you can use the defrost setting on your microwave.
Reheat: Preheat the oven to 350°F. Transfer the thawed cod and vegetables to a baking dish and cover with foil. Bake for 15 to 20 minutes, or until heated through. Alternatively, you can reheat in the microwave on medium power for 3 to 5 minutes or until hot.
Top Tips
Cook fish skin down: If using skin-on filets, place them skin side down on the sheet pan.
One-pan clean-up: Line the sheet pan with parchment paper or aluminum foil for easier clean-up.
Even slicing: Slice the vegetables evenly to ensure they cook at the same rate.
Drained capers and olives: Properly drain the capers and olives to avoid excess liquid, which can make the dish soggy.
Fresh lemon juice: Squeeze lemon juice and lemon zest and add fresh herbs for brightness. A drizzle of extra virgin olive oil at the end is lovely over this easy-baked cod recipe.
Type of salt: Kosher salt has larger grains than sea salt or table salt, so adjust the quantity (use less) if you don’t have kosher salt. Finer salt grains are packed more densely so use about half the amount if you’re not using kosher or large grain salt.
One Pan Roasted Mediterranean Cod FAQs
Absolutely! Feel free to add other Mediterranean vegetables, like zucchini, eggplant, or artichoke hearts, to the mix.
You can use vegetable broth instead of chicken broth for a pescetarian-friendly dish.
Don’t overcook the fish. Check for doneness at the minimum cooking time. Also, placing the fish on top of the vegetables helps keep it moist.
Sheet Pan Mediterranean Cod Recipe
Sheet Pan Mediterranean Cod
Ingredients
- 1 Pint cherry tomatoes, halved
- 1 red onion, small, sliced
- 2 bell peppers, stems removed and sliced
- ½ Cup kalamata olives, pitted, drained
- 2 Cloves garlic, minced
- 1 Tablespoon capers, drained
- ¼ Cup chicken broth
- 1 Tablespoon olive oil
- 1 Teaspoon fennel seeds
- ½ Teaspoon kosher salt
- ¼ Teaspoon black pepper, freshly cracked
- ¼ Teaspoon red pepper, crushed
- 6 Slices lemon, or wedges
- 1.5 Pounds cod, 3-4 small filet pieces
- 1 Teaspoon Cajun seasoning
- ¼ Cup feta cheese, crumbled
- dill, fresh chopped, optional for garnish
Instructions
- Preheat oven to 400 degrees F.
- On a large rimmed sheet pan, add tomatoes, red onion, bell peppers, olives, garlic, capers, chicken broth, olive oil, fennel seeds, salt, pepper, and red pepper flakes. Toss everything together.
- Place lemon slices on top and bake for 15 minutes.
- Season the cod filets on both sides with Cajun seasoning.
- Remove sheet pan from the oven and add fish on top of the vegetables. Return to oven and bake for another 10 to 12 minutes, until the fish is cooked through.
- Garnish with crumbled feta cheese and dill. Serve immediately.
Notes
One-pan clean-up: Line the sheet pan with parchment paper or aluminum foil for easier clean-up.
Even slicing: Slice the vegetables evenly to ensure they cook at the same rate.
Drained capers and olives: Properly drain the capers and olives to avoid excess liquid, which can make the dish soggy.
Fresh lemon juice: Squeeze lemon juice and lemon zest and add fresh herbs for brightness. A drizzle of extra virgin olive oil at the end is lovely over this easy-baked cod recipe.
Type of salt: Kosher salt has larger grains than sea salt or table salt, so adjust the quantity (use less) if you don’t have kosher salt. Finer salt grains are packed more densely so use about half the amount if you’re not using kosher or large grain salt.
Nutrition
Try this delicious sheet pan Mediterranean cod recipe! It’s a quick, healthy meal with classic Greek ingredients. Enjoy flaky cod filets with briny olives, capers, fresh lemon, and creamy feta cheese. Perfect for clean eating. Mop it up with crusty bread or serve it with a healthy bowl of steaming brown rice.
Other Seafood Recipes to Try
- Try these shrimp scampi foil packets for a fire-side feel.
- I adore these sheet pan crab legs for a summery dish.
- Dig into crab and lobster bisque and it will become your new favorite!
- Make smoked shrimp for a grown-up recipe that you’ll keep on repeat.
- The simple flavors in this sheet pan caprese chicken are absolutely delicious.
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
The Mediterranean cod was light and flavorful! Loved the capers and feta combo—so tasty!
This Mediterranean cod is a game changer! Light, flavorful, and so easy to make!
I love cod. This is the best tasting cod I’ve had. Thanks for sharing!