Mediterranean
Sheet-Pan Mediterranean Cod
Cod fillets roast with cherry tomatoes, olives, and lemon until just flaky. The tray picks up salty juices that spoon over the fish at the table.
- Prep
- 12 min
- Cook
- 18 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
Photo: AVID Vines (CC BY). Source
Why you’ll love it
- Cod stays moist when roasted hot and fast.
- Tomatoes and olives build sauce without a separate pan.
- Lemon slices perfume the fish as they soften.
- Cleanup stays to one tray and a cutting board.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F and line a rimmed sheet pan with parchment.
- 2
Pat the cod dry and place it on the pan; scatter tomatoes and olives around the fish.
- 3
Stir olive oil, garlic, oregano, salt, and pepper together, then drizzle over fish and vegetables.
- 4
Tuck lemon slices over and around the cod.
- 5
Bake 16 to 18 minutes until the cod flakes easily and tomatoes look blistered.
- 6
Rest 2 minutes, then sprinkle with parsley before serving.
Pro tips
- Choose similar-thickness fillets so they finish together.
- If tomatoes are large, halve them for even roasting.
- Serve with crusty bread to catch the pan juices.
Easy substitutions
- cod
- haddock or pollock fillets
- kalamata olives
- green olives, drained
- dried oregano
- 1 tsp dried thyme
Storage and reheating
Storage
Cool and refrigerate in a sealed container up to 2 days.
Reheating
Warm covered at 300°F for 10 minutes until heated through; avoid microwaving or the fish toughens.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 285
- Protein
- 32 g
- Carbs
- 7 g
- Fat
- 15 g
- Fiber
- 2 g
Moderate · Oven · High Protein
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From the kitchen
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A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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