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
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
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!
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!