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Greek Baked Cod recipe baked in a white ceramic dish with cherry tomatoes, Kalamata olives and fresh herbs.
Easy Mediterranean Recipes

Greek Baked Cod Recipe

This recipe is built around the fundamental, fresh ingredients of the Mediterranean pantry. Prioritizing high-quality staples is the best way to cook cod fillets.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4, Cod Fillets "6-ounce 170g skinless, boneless loins or fillets"
  • 3, tablespoons Extra-Virgin Olive Oil "Divided (1 tbsp for pan, 2 tbsp for sauce)"
  • 1 Fresh Lemon Zested and juiced
  • 1.5, teaspoons Dried Greek Oregano Essential for authentic Greek flavor
  • 3, cloves Garlic Minced
  • Kosher Salt To taste
  • Black Pepper "Freshly Ground, to taste"
  • 1.5, cups Cherry Tomatoes Halved
  • 0.5, cup Kalamata Olives Pitted and halved
  • 0.5 Red Onion Thinly sliced
  • 2, tablespoons Capers Drained (Optional)
  • 0.25, cup Feta Cheese Crumbled (Optional Garnish)
  • Fresh Parsley Chopped (Optional Garnish)

Equipment

  • 1 9x13-inch Baking Dish (or Casserole Dish) The primary piece of equipment for assembling and baking the whole meal.
  • 1 Cutting Board & Chef's Knife For prepping vegetables, lemon and olives.
  • 1 Small Bowl & Whisk (or Fork) For preparing the lemon-olive oil marinade.
  • 1 Instant-Read Meat Thermometer Recommended
  • 1 Aluminum Foil or Parchment Paper (Optional)
  • 1 Rubber Spatula or Fish Spatula For carefully transferring the delicate fillets to the plate.

Method
 

Preheat and Prepare:
  1. Preheat your oven to 400°F (200°C).
  2. Then lightly coat a 9x13-inch baking dish with 1 tablespoon of olive oil.
Make the Marinade/Sauce:
  1. In a small bowl, whisk together the remaining 2 tablespoons of extra-virgin olive oil, the lemon juice, lemon zest, minced garlic and the dried Greek oregano.
  2. Now, season generously with salt and pepper.
Assemble the Base:
  1. Scatter the cherry tomatoes, Kalamata olives and sliced red onion (and capers, if using) across the bottom of the prepared baking dish.
Prep the Cod:
  1. Pat the cod fillets thoroughly dry with a paper towel.
  2. This is an essential step to prevent the fish from becoming watery.
  3. After that, place the dried fillets on top of the vegetable mixture.
Drizzle and Bake:
  1. Drizzle the lemon-oil-oregano marinade evenly over the cod fillets and the vegetables.
  2. Additionally, ensure the cod is well-coated.
Oven Bake Cod:
  1. Bake for 12-20 minutes (depending on thickness).
  2. Now, when the fish is done, it is opaque throughout and flakes easily with a fork.
  3. Also, the internal temperature should reach 140-145°F (60-63°C).
Garnish and Serve:
  1. Remove from the oven. And if desired, sprinkle the crumbled feta cheese and fresh parsley over the hot fish and vegetables.
  2. Then serve immediately, with the flavorful juices spooned over the top.

Notes

  1. Pat Cod Dry: This is the most crucial step! Always use a paper towel to thoroughly dry the cod fillets before seasoning. This prevents the fish from steaming and results in a flakier and firmer texture.
  2. Use Greek Oregano: For the most authentic flavor, seek out Greek or Turkish dried oregano, which is much more potent and earthy than common varieties.
  3. Fillet Thickness: Purchase fillets that are roughly the same size and thickness (ideally 1 to 1.5 inches). This ensures the fish cooks evenly. Additionally, adjust the baking time if your fillets are thinner or thicker.
  4. Fish Substitutions: If cod is unavailable, you can successfully substitute any firm white fish, such as Haddock, Halibut or Tilapia, adjusting the cooking time as needed.
  5. Foil Method: If you prefer extra-moist fish, cover the baking dish loosely with aluminum foil for the first 10 minutes of baking, then remove for the final 5 minutes to allow the vegetables to roast slightly.