Mediterranean Cod

If you're looking for a quick and healthy meal that captures the vibrant flavors of the Mediterranean, this One-Pan Mediterranean cod recipe is the perfect choice. With simple ingredients and a cooking time of just under 30 minutes, it's an easy dinner recipe that's both delicious and nutritious.

5 from 8 votes

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Course: Main Course

Cuisine: Mediterranean

Keyword: cod, Fish, mediterranean

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: people

Calories: 301kcal

Author: Lola Jay

Ingredients

Cod

4 pieces cod filet 4 oz each
¼ teaspoon salt
¼ teaspoon black pepper
1 teaspoon oregano
½ cup feta cheese

Sauce

3 tablespoon olive oil
1 tablespoon butter
½ large shallot diced or red onion
4 cloves garlic crushed
1.5 cups cherry tomatoes
1 cup dry white wine or chicken stock with a teaspoon vinegar
½ cup water
2 tablespoon lemon juice
2 teaspoon Calabrian chili optional or sub for ½ teaspoon red pepper flakes
½ tablespoon vegetable bouillon
1 teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon dried basil
½ cup Kalamata olives
½ cup Castelvetrano olives
2 tablespoon chopped basil

US Customary - Metric

Instructions

Preparing the Cod

Pat the cod fillets dry with paper towels. Season each side with olive oil, salt, black pepper, and oregano.
4 pieces cod filet, ¼ tsp salt, ¼ tsp black pepper, 1 tsp oregano

Preparing the Mediterranean Sauce

In a large skillet, add 2 tablespoon olive oil and your butter. Sauté the diced shallot over medium heat until the shallot becomes translucent, about 3-4 minutes. Add in the minced garlic and sauté for 30 seconds.
½ large shallot diced, 4 cloves garlic crushed, 1 tbsp butter
Add the cherry tomatoes and sauté for 2 minutes. Add the wine and lemon juice and reduce for 3-4 minutes.
1.5 cups cherry tomatoes, 1 cup dry white wine, 2 tbsp lemon juice
Add the onion powder, garlic powder, basil, Calabrian chili, vegetable bouillon and water. Simmer until combined.
2 tsp Calabrian chili, ½ tbsp vegetable bouillon, 1 tsp onion powder, ½ tsp garlic powder, ½ tsp dried basil, ½ cup water
Add in the cod and olives. Spoon some sauce over the cod, cover, and cook on medium heat for 5 minutes. Add in the chopped fresh basil and cook for another 3-5 minutes or until the internal temperature reaches 135F (it will continue cooking a few degrees when taken off the heat). Make sure not to overcook, or the fish will become rubbery. If the cod are not all the same size or thickness, you can remove some of the fillets before the larger ones cook.
½ cup Kalamata olives, ½ cup Castelvetrano olives, 2 tbsp chopped basil
Adjust the seasoning with salt and pepper to taste. And top with feta cheese.
½ cup feta cheese

Video

Notes

Nutrition facts are only estimates.

Storage

Store leftover cod and sauce together in an airtight container in the refrigerator for up to 2 days. Reheat very gently in a covered skillet over low heat with a small splash of water or broth to loosen the sauce. The microwave will make the cod rubbery and that is a fate it does not deserve lol. The sauce alone keeps for up to 3 days and is excellent spooned over rice, pasta, or whatever else is in your fridge. Not recommended for freezing, as the cod texture suffers significantly once thawed.

Nutrition

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