Mediterranean Baked Cod Recipe
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Feasting at Home · by Sylvia Fountaine | Feasting at Home★ 5.0

Mediterranean Baked Cod Recipe

NUTRITION · PER SERVING30M COOK
CAL 19%·PRO 66%
CARBS 12G13% OF CAL
2G FIBER0G ADDED4G INTRINSIC6G OTHER4G TOTAL SUGAR
FAT 21G51% OF CAL
5G SAT15G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Baked cod on a bed of Mediterranean vegetables including zucchini, bell peppers, tomatoes, and olives with lemon and herbs. Light, healthy, and ready in 30 minutes.

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Nutrition & ingredients

Ingredients

serves 4
  • 2 medium zucchini (or other veggies, see notes), sliced into ½ inch pieces
  • 2 bell peppers, cut into 1-inch pieces
  • 1 cup cherry tomatoes (optional)
  • 1 red onion, cut into ½ inch wedges
  • ⅓ cup kalamata olives, halved
  • 6 garlic cloves, roughly chopped
  • lemon zest from one medium lemon, divided
  • 1 1/2 teaspoons salt, divided, more to taste
  • 1 teaspoon black pepper, divided
  • 3 tablespoons olive oil, divided
  • 1 ¼ – 1 ½ lbs white fish- cod or sub black cod, mahi mahi, sea bass, halibut, red snapper, or haddock
  • 1 tablespoon fresh oregano (or thyme)- or substitute 1 ½ teaspoons dried oregano
  • optional- red pepper flakes to taste, cubes of feta (½-1 cup)
  • Garnish– lemon juice, lemon slices, and fresh herbs like chopped Italian parsley, basil ribbons, mint, dill or make gremolata for drizzling.
PREP
15M
SODIUM
1473MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.