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One Pan Mediterranean Cod Dinner - Simple, Fresh, and Ready Fast

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

Ingredients
  

  • 1.5 to 2 pounds cod fillets, cut into 4 portions (about 1-inch thick)
  • 1 pint cherry or grape tomatoes, halved
  • 1 red bell pepper, thinly sliced
  • 1 small red onion, thinly sliced
  • 1/2 cup pitted Kalamata olives, halved
  • 2 tablespoons capers, drained (optional but recommended)
  • 3 tablespoons extra-virgin olive oil, divided
  • 3 cloves garlic, thinly sliced or minced
  • Zest and juice of 1 lemon, plus extra wedges for serving
  • 1 teaspoon dried oregano (or 2 teaspoons fresh, chopped)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh, chopped)
  • 1/2 teaspoon red pepper flakes (optional, for a little heat)
  • Salt and freshly ground black pepper, to taste
  • 1/4 cup fresh parsley, chopped
  • 2 tablespoons crumbled feta (optional for serving)

Method
 

  1. Preheat the oven: Set to 425°F (220°C). Line a large rimmed sheet pan with parchment for easy cleanup.
  2. Toss the vegetables: On the pan, combine tomatoes, bell pepper, red onion, olives, and capers. Drizzle with 2 tablespoons olive oil. Add garlic, half the lemon zest, half the oregano and thyme, a pinch of red pepper flakes, and a good pinch of salt and pepper. Toss to coat and spread into an even layer.
  3. Start roasting the veg: Roast for 10–12 minutes. This jump-starts the vegetables so they turn soft and sweet by the time the fish is done.
  4. Season the cod: While the vegetables roast, pat the cod dry with paper towels. Rub with the remaining 1 tablespoon olive oil. Sprinkle with the rest of the lemon zest, oregano, and thyme. Season both sides with salt and pepper.
  5. Add the fish to the pan: Pull the pan from the oven. Make spaces in the vegetables and nestle the cod portions in between. Squeeze half the lemon juice over the fish and vegetables.
  6. Roast until flaky: Return the pan to the oven and roast 8–12 minutes, depending on thickness. The cod is done when it flakes easily, looks opaque throughout, and reads 130–135°F (54–57°C) in the thickest part.
  7. Finish and serve: Scatter chopped parsley over everything. Squeeze the remaining lemon juice on top. Sprinkle with feta if using. Taste and adjust seasoning with more salt, pepper, or lemon.
  8. Plate it up: Serve with crusty bread, couscous, or a simple green salad. Spoon those pan juices over the fish—they’re liquid gold.