Sheet Pan Mediterranean Cod
Try this quick sheet pan Mediterranean cod recipe for juicy, moist cod that has soaked up the Greek flavors we all know and crave!
Servings: 4
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
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 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
Calories: 278kcal | Carbohydrates: 14g | Protein: 34g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 82mg | Sodium: 880mg | Potassium: 1185mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2879IU | Vitamin C: 113mg | Calcium: 120mg | Iron: 2mg
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