Mediterranean-Style Baked Cod with Olive and Artichoke Topping

Mediterranean-Style Baked Cod with Olive and Artichoke Topping

Name: Mediterranean-Style Baked Cod with Olive and Artichoke Topping
Total time: 25 min
Yield: 4
Ingredients: 680 g cod filets; 5 ml olive oil; 8 g Greek seasoning; 80 g pitted Kalamata olives; 80 g artichoke hearts in brine, drained and roughly chopped; 60 g sun-dried tomatoes in olive oil, drained and cut into matchsticks; 10 ml freshly squeezed lemon juice; 3 cloves garlic, minced; 15 ml chopped fresh parsley, or as needed; 4 fresh lemon wedges

A delightful Mediterranean baked cod dish with a zesty mix of olives, artichokes, and sun-dried tomatoes that's perfect for weeknights or entertaining guests.

25 min

easy

288kcal

calories

21g

carbohydrates

fat

fiber

42g

protein

803mg

sodium

sugar

Dinner Entree Mediterranean Greek

Ingredients

680 g cod filets

5 ml olive oil

8 g Greek seasoning

80 g pitted Kalamata olives

80 g artichoke hearts in brine, drained and roughly chopped

60 g sun-dried tomatoes in olive oil, drained and cut into matchsticks

10 ml freshly squeezed lemon juice

3 cloves garlic, minced

15 ml chopped fresh parsley, or as needed

4 fresh lemon wedges

Directions

Step 1

Preheat the oven to 190°C (375°F). Line a baking sheet with aluminum foil and coat with cooking spray.

Step 2

Use a paper towel to pat the fish filets dry. Place the cod on the prepared baking sheet, lightly brush the tops with olive oil, and sprinkle with Greek seasoning.

Step 3

In a small bowl, mix together the Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Spoon the mixture evenly over the filets.

Step 4

Bake until the cod flakes easily with a fork, for about 15 minutes. The internal temperature should reach 63°C (145°F), measured with an instant-read thermometer. Baking time may vary slightly depending on the thickness of the filets.

Step 5

Carefully transfer the cod and topping to a serving dish using a large spatula. Sprinkle with chopped parsley and serve immediately with a lemon wedge.