This Greek baked cod has certainly earned a spot in my healthy dinner rotation! It’s light and fresh, easy to toss together, and cooks quickly—which makes it perfect for weeknight meals.
Why You’ll Love My Greek Baked Cod
- It’s an easy, yet impressive cod recipe. While you can use fresh cod, I’m using simple, individually packaged frozen cod for a budget-friendly meal that tastes like a high-end restaurant!
- It highlights the best Mediterranean flavors. I didn’t want to overload the ingredients, so I chose specific ingredients that give those Mediterranean vibes without making it complicated.
- It’s a one pan dish. Protein, vegetables, healthy fats, and plenty of flavor all come together in a single baking dish. Just serve it with rice, lentils, or potatoes for a complete meal.
I’m still amazed by how viral my Greek sheet pan chicken has become…even to this day! Though I guess it’s no surprise since it ticks all the boxes for easy, healthy and delicious Mediterranean food. And let’s be honest, it’s hard to beat a sheet pan meal!
Given the popularity of that recipe, I had been wanting to test a seafood version for years. Well, that day has come. And let me tell you, this Greek baked cod earned immediate yummy points from the first bite.
The cod is just as flaky and tender as my classic baked cod, the veggies are cooked perfectly, and the olives, crumbled feta, and loads of herbs give you the whole Greek experience. Having traveled to Greece recently, my boyfriend and I can definitely say this hits the spot for the best white fish Mediterranean dinner!
Greek Baked Cod Ingredients
- Cod filets: Cod is one of my favorite types of white fish because it’s mild, flaky, and easy to cook. I also like using thicker center-cut filets when possible, as they tend to cook more evenly and stay extra tender. Fresh or frozen work beautifully in this recipe. If you opt for frozen, just make sure to thaw them in the fridge overnight before cooking.
- Vegetables: The combination of cherry tomatoes, artichoke hearts, and red onion creates the perfect base for the fish. If you can find marinated artichoke hearts those are my favorite!
- Olives: I love a mix of Kalamata olives and Castelvetrano olives, but feel free to go with ones you prefer!
- Seasoning: The combination of garlic, oregano, paprika, olive oil, and lemon juice creates that classic Mediterranean flavor profile.
- Feta cheese and fresh parsley: Essential toppings for a classic Greek dish.
Find the printable recipe with measurements below.
How To Make This Greek Baked Cod
First, start by seasoning and roasting the veggies. In a large baking dish, combine the tomatoes, artichoke hearts, red onion, Kalamata olives, garlic, olive oil, half the lemon juice, oregano, paprika, salt, and pepper. Then, roast the vegetables for 12 to 15 minutes, or until the tomatoes start to soften and become nice and jammy.
Next, nestle the cod into the vegetables. I like nestling the fish into the vegetables rather than laying it on top because it allows the cod to absorb all those flavorful juices as it bakes. Drizzle the cod with a little extra olive oil and lightly season with salt and pepper. Then, scatter the feta around the fish so that it softens without completely melting.
Bake the cod until just flaky. Return the baking dish to the oven and bake for 10 to 12 minutes at 425°F (220°C). I usually start checking around the 10-minute mark. The fish should flake easily with a fork while staying moist in the center.
Lastly, finish with lemon and herbs! Don’t skip the fresh lemon juice, lemon zest, and parsley at the end. That last hit of freshness makes a surprisingly big difference. That’s why they’ve become staple finishing touches for so many of my recipes!
Lisa’s serving tip: This is an almost full meal by itself. I personally feel it would be just a smidge light to keep me full. So if you want to add more carbs to round it out, I love this paired with rice or roasted potatoes. If you have my Healthy Meal Prep cookbook, the lemon herb rice is perfect!
Storage and Reheating Tips
- For storing in the fridge: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. The vegetables continue to soak up the lemony juices, making the leftovers especially flavorful the next day.
- Tips for reheating: Reheat leftovers gently in a skillet over medium-low heat or in a 300°F oven until warmed through. A squeeze of fresh lemon juice before serving helps brighten everything back up!
Lisa’s meal prep tip: If you’re planning ahead, the vegetable mixture can be assembled several hours or even a day in advance and refrigerated. When you’re ready to cook, simply roast the vegetables first, then add the cod and continue with the recipe.
More Mediterranean Recipes
- Greek Lemon Chicken: The best lemon herb marinade!
- Greek Chicken Burgers: A summer classic.
- Grilled Lamb Chops: Perfect for grilling season.
- Greek Salad: A staple Greek side dish.
- Or give these other Mediterranean recipes a try!
If you try this Greek baked cod recipe, let me know how they turn out in the comments below! Your review will help other readers in the community. And if you’re looking for more healthy food inspiration, join my free newsletter here.
Description
Video
Ingredients
- 4 cod filets
- 1 pint cherry tomatoes, halved
- 1 (14-ounce) can marinated quartered artichoke hearts, drained
- 1 small red onion, thinly sliced
- 1 cup olives (I like a mix of Kalamata and Castelvetrano olives), pitted and halved
- 4 garlic cloves, minced
- 3 tablespoons extra-virgin olive oil
- 1 lemon, juiced (about 3 tablespoons juice)
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- ½ teaspoon paprika
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ cup crumbled feta cheese
- 2 tablespoons roughly chopped fresh parsley
Instructions
- Combine the vegetables. Preheat the oven to 425°F (220°C). In a large baking dish, combine the tomatoes, artichoke hearts, red onion, kalamata olives, garlic, olive oil, half the lemon juice (about 1 ½ tablespoons), oregano, paprika, salt, and pepper. Stir together until well mixed.
- Roast the vegetables. Roast the vegetables for 12 to 15 minutes, or until the tomatoes start to soften and become jammy.
- Add the cod. Remove the baking dish from the oven. Nestle the cod filets into the vegetables. Drizzle with a little extra olive oil and lightly season with salt and pepper. Scatter the feta around the fish.
- Bake the cod. Return the baking dish to the oven and bake for 10 to 12 minutes, or until the cod flakes easily with a fork.
- Finish and serve. Top the cod and vegetables with chopped parsley, lemon zest, and a squeeze of fresh lemon juice.
Lisa’s Tips
- You can always stir everything together in step 1 in a mixing bowl, instead of the baking dish. This helps to keep the sides of your baking dish clean before baking. You could also just wipe down any smears along the edges, before baking, to prevent a messy-looking baking dish when serving.
Nutrition
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How I Tested This
While my Greek sheet pan chicken recipe was the inspiration for this dish, I wanted this cod version to have a slightly different composition of vegetables.
So if you compare the two recipes you’ll notice that while tomatoes are used in both recipes, in the chicken version I used zucchini and bell pepper, and for the cod version I used marinated artichoke hearts. I also added green olives to the Kalamata olives for their buttery texture and soft flavor.
You can of course use many different vegetables in this dish, so always feel free to use what you have on hand and take inspiration from both recipes!
Delicious!!! I used sea bass and turned out perfectly!
Glad this worked out great with sea bass, Iris!
I made this last night and it was fantastic! It’s such an interesting way to make cod. It is light but so full of bright flavors. Your recipes are always a huge hit with my family.
Hi Tiffany – Happy to hear this baked cod was such a hit with the whole family!
I have a question. Since my husband has an aversion to cod… He had a very bad experience with it… what other fish can I substitute for what clearly is a fabulous recipe?
My mouth is watering already.
Hi Pat – This recipe is very flexible, so you can substitute another mild, flaky white fish. Halibut, haddock, or sea bass would all work beautifully. Just keep an eye on the cooking time, as thicker fillets may need a few extra minutes!
This was very good! We received hake in our weekly fish share yesterday and it worked perfectly in this dish! I added some capers as well. I might cut down on the tsp of salt next time as I think the olives/capers/feta gave it plenty (maybe just add 1/2 tsp instead). But this was easy, tasty, and would also be a great dish to serve to company. We served it over rice pilaf. Thank you.
What a perfect way to use up your weekly fish share, Amanda! Excited to see you make this again.
Amazing. An explosion of different flavours that work so well together
Happy to hear you enjoyed this baked cod so much, Marta!
We cooked this Greek Cod recipe 4 times during the past 2 weeks — we LOVE it! The flavors meld together sooo well, and the jammy tomatoes are fabulous. This is one of our top, if not #1, favorite recipes.
Woohoo! I’m so glad this has become a true top Downshiftology recipe in your kitchen, Barbara!
I definitely want to make this. It looks fabulous. But it only says “4 cod fillets”. Can you translate this to weight? Fillets come in many different sizes.
Hi Sandra – It can be between 4 to 8 ounces, which is what you’ll typically find at the market, or in a pack of frozen cod fillets.
Hi, Lisa,
I made the Greek Cod dinner and it was delicious! The seasoning makes it outstanding. My family loved it. We have traveled to Greece and it felt like we were there eating this wonderful meal together. Great memories! Thank you!
Hi Carol – I’m so glad the whole family enjoyed this baked cod dish, and that it was reminiscent of your travels to Greece!
We had this last night. So delicious! Bright, lively flavors. Next time, I’ll try fish that is less delicate, maybe halibut. Would be perfect for a dinner party.
Happy to hear this baked cod was such a hit for dinner, Louise! It would absolutely be perfect for a future dinner party. Enjoy!
What a fantastic dinner! We loved this recipe and will add to our rotation for sure!
Happy to hear you loved this baked cod, Cathy!
This cod recipe was very good. Cod is one of the “boring” fish to me and this recipe made it highly edible. My husband is not a fan of Greek olives but I did use them. The green olives were great in the recipe. I’d even consider adding some capers. I am not a cook and this recipe was pretty easy for me. Will definitely make again.
Glad this recipe changed your mind about cod now, Linda!
This dish was awesome! I love fish but can’t find recipes like this one! Yum! And one dish bake on top of it! More recipes like this would be great! Thanks Lisa!
Thrilled to hear this baked cod was such a winner, Berneda!
I made this dish last week and I knew it was going to be a winner. I typically prepare the Greek Sheet Pan with Chicken at least 1-2 xs a month…so I was eager to give this a try. It’s a winner. Because it’s just my husband and I, I made 1/2 the recipe and it was soooooo gooood. Can’t wait until next time.
This will be the perfect dish to rotate with the sheet pan chicken! Enjoy, Lori.
This was perfection! It is as good or better then the Greek Sheet Pan Chicken.
Yay! I’m so glad you enjoyed this cod recipe, Susie.
This was delicious! Even my boyfriend commented on how flavorful it was. I substituted swordfish because I had just purchased but will make again with cod
Thank you Lisa
Hi Cyndi – Happy to hear you and your boyfriend loved this dish so much, and that it worked out great with swordfish instead!
I often keep frozen cod in the freezer for quick and easy dinners. I used farmer’s market cherry tomatoes, onion, capers, and olives (wish I had the artichokes too). It’s quick, easy and versatile. I served it with yellow potatoes with fresh green beans. Wow! Dinner on repeat for sure. Thank you.
Yay! I’m so glad you ended up loving this Greek baked cod recipe, Catherine.
As always, recipe was easy to follow and I didn’t deviate.. used the garlic potato as a side.. yum!!
Hi Donna – Thrilled to hear this Greek baked cod was a success!
Laughing as I write this…. The comments of my husband, ” I don’t like olives or artichokes.” He has eaten them many times and devoured the dish. Locust could learn from him. I made the recipe (sooo easy!!), as written with one exception. I used a larger red onion and added green beans. He will eat green beans. Served the cod and veggies over rice. He ate his portion and went to the kitchen with his plate. Oh well, I thought, lunch is taken care for Monday and Tuesday.
When I left the table, I went into the kitchen to a baking dish devoid of artichoke hearts, green beans, tomatoes and olives. !!! Picked clean.
This dish is a keeper, grumpy old man approved!
Hi Lily – This gave me such a good laugh! 😂 Thank you so much for sharing this story—it absolutely made my day. I’m thrilled this one earned the coveted “grumpy old man approved” seal of approval!
Holy cow! That was good! Wouldn’t change a thing. The recipe is perfect as is. The dish could easily be served at a dinner party. It’s beautiful and delicious. Thanks for sharing.
Woohoo! I’m so glad you enjoyed this Greek baked cod…it can definitely be served for a dinner party!
Congratulations 10yrs on YouTube.
This recipe was delicious, easy to follow,and prepare.
Thanks for all your support, Brian and Penny!
I made this last night and wow! my husband said it was a party in his mouth! I don’t like olives so used capers. I never had artichokes and now I love them! I used sablefish which worked so well. this will be a repeat dish at my house and I am not a big fish fan. Just so good!
Hi Andrea – I’m glad you both found a new way to enjoy fish again for dinner!
Lisa, first I would like to Congratulate you for 10 years on you tube!
This recipe was awesome, great flavors and easy to follow.
Hi Brian and Penny – Thanks so much! I’m also glad you enjoyed this baked cod dish as well.
I made this for dinner last night and it was fantastic! My family loved it, and said that it definitely needs to added to our dinner rotation. I won’t normally eat any olives that are green, and had never heard of Castelvetrano, but I decided to step out of my comfort zone and give them a try. I was pleasantly surprised at how the Castelvetrano and Kalamata went perfectly together. Will definitely be making this again!
Hi Natalie – Happy to hear this baked cod was loved by the entire family! And glad you ended up loving both olives in this dish. Enjoy!
Hi – this looks amazing. I’m counting calories. I see it’s 456KCAL. I don’t know what the K stands for, but I assume this means 456 calories per serving. My question is, how much counts as 1 serving?
Hi there – Yes, each serving is 456 calories (kcal is calories)! This includes one cod and a portion of the vegetables (there’s 4 servings).
Hi Lisa, I enjoy so many of your recipes. How long do you think I’ll have to cook frozen tilapia swapping out for the salmon?. I just bought a big bag in Sam’s Club. Thanks!
Hi Rie – Frozen tilapia should work well as a substitute, just make sure to thaw beforehand. If cooking it straight from frozen, it will likely need an additional 10 to 15 minutes compared with the recipe’s cook time, but start checking early since tilapia fillets can vary in thickness. The best way to know it’s ready is when the fish flakes easily and reaches 145°F in the thickest part.
Delicious! I had everything on hand except fish but I did have shrimp! It was a great substitute! So quick and easy to make! Love that this can be made with seafood or any other protein! Next time I am trying it with chicken thighs!
Oh, love that! Way to take charge and swap in that shrimp, haha!
Love your Greek Chicken sheet pan. Can’t wait to try this. What kind of rice did you use? Wasn’t sure if Jasmine rice would go good with this.
Hi Rene – Yes, I did use Jasmine rice. It was delish! Hope you enjoy it!
Can i use salmon instead of cod?
Hi Susan – Yes, you can use salmon in this recipe. Enjoy!
Can this be adapted for an air fryer?
Hi Stephanie – I’m sure it can be, I don’t see why not. Enjoy!
Every January I host a Greek dinner party to celebrate my Greek friend Tessie’s birthday. This is just the recipe I’ve been looking for. Sometime before Jan I will do a test run of my menu and will comment. But combination of flavors and technique sound perfect!
I love that tradition for January, Robin! I can’t wait to hear your thoughts on this baked cod recipe.
Thank you for this, Lisa! Another way I can use the cod from the delivery box we receive every month! Can’t wait to try it, probably this weekend!
Excited to hear your thoughts on this recipe, Elizabeth. Be sure to report back!
Please tell me that 1031 calorie rating is for the whole dish!
Hi Susan – Thanks so much for the catch! I’ve now fixed that nutrition info. :)