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Greek Style Baked Cod - Bright, Fresh, and Easy Weeknight Dinner

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Cod fillets (1.5 to 2 pounds, skinless, about 4 pieces)
  • Cherry or grape tomatoes (2 cups) or one 14.5-ounce can diced tomatoes, drained
  • Red onion (1 small), thinly sliced
  • Garlic (3–4 cloves), minced
  • Kalamata olives (1/2 cup), pitted and halved
  • Capers (2 tablespoons), drained
  • Extra-virgin olive oil (3–4 tablespoons)
  • Lemon (1–2), zest and juice
  • Fresh parsley (1/4 cup), chopped
  • Fresh dill (optional, 2 tablespoons), chopped
  • Dried oregano (1–2 teaspoons)
  • Crushed red pepper flakes (optional, 1/4 teaspoon)
  • Salt and black pepper
  • Feta cheese (optional, 1/3 cup), crumbled
  • Good crusty bread (for serving), optional

Method
 

  1. Heat the oven: Preheat to 425°F (220°C). Lightly oil a 9x13-inch baking dish or similar pan.
  2. Prep the base: In the pan, toss tomatoes, red onion, garlic, olives, and capers with 2 tablespoons olive oil, 1 teaspoon dried oregano, a pinch of red pepper flakes, and a big pinch of salt and pepper.
  3. Roast the veggies: Spread evenly and roast for 10–12 minutes, just until the tomatoes start to burst and the onions soften.
  4. Season the fish: Pat cod dry. Rub with 1–2 tablespoons olive oil, salt, pepper, and a light sprinkle of oregano. Zest half a lemon over the fillets if you like extra brightness.
  5. Nestle and bake: Take the pan out. Stir in the juice of half a lemon with the vegetables. Nestle the cod fillets on top. Spoon some of the mixture and juices over each piece.
  6. Finish in the oven: Bake 10–14 minutes, depending on thickness. The cod is done when it flakes easily with a fork and turns opaque (internal temp about 145°F/63°C).
  7. Add fresh herbs and feta: Squeeze the remaining lemon over the fish. Scatter parsley (and dill, if using) and crumble feta on top. Taste and adjust salt, pepper, or lemon as needed.
  8. Serve: Spoon the pan juices over each plate. Serve with bread, rice, or orzo to catch the sauce.