Name: Mediterranean Baked Cod
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: nonstick cooking spray; 1 1/2 lb cod filets; 1 teaspoon olive oil; 1 1/2 teaspoons Greek seasoning; 1/3 cup pitted Kalamata olives; 1/3 cup roughly chopped artichoke hearts in brine, drained; 1/4 cup olive oil-packed sun-dried tomatoes, drained and cut into matchsticks; 2 teaspoons freshly-squeezed lemon juice; 3 cloves garlic, minced; 1 tablespoon chopped fresh parsley, or as needed; 4 fresh lemon wedges

Mediterranean Baked Cod

This Mediterranean baked cod, topped with a lemony mix of olives, artichokes, and sun-dried tomatoes, is quick and easy for weeknights, and impressive enough for guests.

25 min total 10 min prep 15 min cook 4 288 cal

Instructions

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1 Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.
2 Pat fish filets dry with a paper towel. Place cod on the baking sheet, lightly coat the tops with olive oil, and sprinkle with Greek seasoning.
3 In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.
4 Bake until cod flakes easily with a fork, 14 to 16 minutes. The internal temperature, measured with an instant-read thermometer, should reach 145 degrees F (63 degrees C). Baking time may vary slightly depending on the thickness of filets.
5 Carefully remove cod and topping to a serving dish using a large spatula. Garnish with chopped parsley, and serve immediately with a wedge of lemon.