Baked Cod
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
114 kcal
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Course
Main Course
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Cuisine
American
Baked Cod
Description
This Baked Cod recipe combines four boneless, skinless cod fillets with a medley of Mediterranean ingredients including halved grape tomatoes, thawed artichoke hearts, halved Kalamata olives, minced shallots, olive oil, garlic, thyme, and dry white wine. The ingredients are tossed together in a baking dish before the fish is nestled into the mixture and brushed with olive oil and seasoning.
Baking at a high temperature ensures the cod cooks through and flakes easily while the accompanying vegetables release juices that mingle into a flavorful, light sauce. The mix yields a combination of tender fish and soft, aromatic vegetables with a balance of tangy, salty, and fresh herbal notes. Parsley garnish and lemon wedges finish the dish with freshness and acidity.
Versatile substitutions for artichokes, olives, shallots, or fish make this adaptable. Preparing vegetables and thawing fish in advance allows for convenient assembly before baking. Leftovers are best eaten the day of preparation to maintain freshness.
Ingredients
- 2 cups grape tomatoes halved
- 1 (9 ounce) package artichoke hearts thawed and patted dry (see note 1, frozen
- 1/2 cup kalamata olives halved lengthwise (see note 2, pitted
- 2 shallot minced (see note 3
- 1/4 cup white wine see note 4, dry
- 4 teaspoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon thyme or 1/4 teaspoon dried, minced fresh
- salt freshly ground
- black pepper freshly ground
- 4 (6 ounce) cod fillet 1 to 1 1/2 inches thick (see note 5, boneless, skinless
- 2 tablespoons parsley chopped, for garnish, optional, fresh
- 2 lemon cut into wedges, for serving, plural
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees.
- In a large bowl, add tomatoes, artichoke hearts, olives, shallots, wine, 2 teaspoons olive oil, garlic, thyme, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to combine, then spread into a 9-inch by 13-inch baking dish.
- Pat cod dry with paper towels. Nestle fillets into vegetable mixture, brush each fillet with remaining olive oil, and season to taste with salt and pepper.
- Bake until the fillets flake easily with a fork or paring knife, about 20 to 25 minutes (the internal temperature should reach 145 degrees). Garnish with parsley if desired and serve with lemon wedges.
Notes
- Use canned artichoke hearts packed in water as a substitute for frozen, drained before use.
- Pitted black or green olives can replace Kalamata olives.
- Minced onions can stand in for shallots if needed.
- Choose a dry white wine such as Chardonnay or Pinot Grigio; chicken broth can substitute wine.
- Halibut or haddock may be used instead of cod; thaw frozen fish overnight in the refrigerator or under cool running water for 20–30 minutes for quicker thawing.
- Other soft, quick-cooking vegetables like zucchini, mushrooms, bell peppers, or asparagus can be substituted.
- Prepping vegetables and thawing fish up to 24 hours in advance helps streamline cooking.
- Best consumed the day made; leftovers do not reheat as well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 114 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 114kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 2g | 4% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Sodium | 271mg | 11% |
| Potassium | 315mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 879IU | 18% |
| Vitamin C | 44mg | 49% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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