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Greek Baked Cod with Cherry Tomatoes, Artichokes, and Feta Recipe

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3.9 from 27 reviews

This Greek Baked Cod recipe features tender cod filets baked with a colorful medley of cherry tomatoes, marinated artichoke hearts, olives, and red onions, infused with garlic, herbs, and spices. Finished with crumbled feta and fresh parsley, it's a flavorful, Mediterranean-inspired dish that's easy to prepare and perfect for a healthy weeknight dinner.

Ingredients

Fish and Base Ingredients

  • 4 cod filets

Vegetables and Flavorings

  • 1 pint cherry tomatoes, halved
  • 1 (14-ounce) can marinated quartered artichoke hearts, drained
  • 1 small red onion, thinly sliced
  • 1 cup olives (mix of Kalamata and Castelvetrano), pitted and halved
  • 4 garlic cloves, minced

Seasonings and Oils

  • 3 tablespoons extra-virgin olive oil
  • 1 lemon, juiced (about 3 tablespoons juice)
  • 1 teaspoon dried oregano
  • ½ teaspoon dried thyme
  • ½ teaspoon paprika
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Toppings

  • ¼ cup crumbled feta cheese
  • 2 tablespoons roughly chopped fresh parsley

Instructions

  1. Combine the vegetables. Preheat your oven to 425°F (220°C). In a large baking dish, mix together the halved cherry tomatoes, drained marinated artichoke hearts, thinly sliced red onion, pitted and halved Kalamata and Castelvetrano olives, minced garlic, extra-virgin olive oil, half the lemon juice (about 1 ½ tablespoons), dried oregano, dried thyme, paprika, kosher salt, and black pepper. Stir until everything is well combined to create a flavorful vegetable base.
  2. Roast the vegetables. Place the baking dish in the preheated oven and roast the vegetable mixture for 12 to 15 minutes. This step softens the tomatoes and lets the flavors meld together, making the tomatoes slightly jammy and intensifying the taste of the other ingredients.
  3. Add the cod. Remove the baking dish from the oven carefully. Nestle the cod filets gently among the roasted vegetables. Drizzle a bit more olive oil over the fish and season lightly with additional salt and pepper to enhance the flavor. Then, scatter the crumbled feta cheese evenly around the fish to add a creamy, tangy contrast.
  4. Bake the cod. Return the baking dish to the oven and bake the cod and vegetables together for 10 to 12 minutes. Bake just until the cod flakes easily when tested with a fork, ensuring the fish stays tender and moist without overcooking.
  5. Finish and serve. Once baked, remove the dish from the oven. Top the cod and vegetables with the roughly chopped fresh parsley, a sprinkle of lemon zest, and a fresh squeeze of lemon juice. These final touches brighten up the dish and provide a fresh, zesty finish. Serve immediately for a delicious, vibrant Mediterranean meal.

Notes

  • You can substitute cod with other firm white fish like haddock or halibut.
  • For a spicier kick, add a pinch of red pepper flakes when combining the vegetables.
  • Use fresh lemon zest and juice to enhance the brightness of flavors before serving.
  • Ensure the fish is just cooked through to avoid dryness.
  • Leftovers can be refrigerated and enjoyed within 2 days; reheat gently to maintain moisture.

Find it online: https://recipethrive.com/greek-baked-cod-with-cherry-tomatoes-artichokes-and-feta-recipe/