Mediterranean Baked Cod Recipe

Get ready for big flavors with truly minimal effort! Mediterranean Baked Cod is a vibrant, wholesome, and utterly delicious one-pan dinner that pairs tender, flaky cod fillets with a burst of juicy cherry tomatoes, sweet fennel, and a shower of fresh basil. This is the kind of meal you’ll want on repeat: deeply satisfying, surprisingly light, and simple enough for any night of the week. If you love bright, sunny Mediterranean flavors, this dish will absolutely steal your heart.

Ingredients You’ll Need

What I love about Mediterranean Baked Cod is how it shines with just a handful of fresh, quality ingredients. Each component brings its unique punch of taste, color, or texture to the dish, from the sweetness of tomatoes to the gentle bite of fennel and garlic.

• Cherry tomatoes: Their natural sweetness intensifies as they roast, creating a juicy, flavorful sauce.
• Fennel bulb: Thinly sliced, fennel adds a subtle anise note and a lovely tenderness; you can swap for shallot or onion in a pinch.
• Garlic cloves: Slicing the garlic lets it infuse the pan sauce without overwhelming the other flavors.
• Capers: Tiny but mighty, capers bring briny zing and an authentic Mediterranean pop to every bite.
• Extra-virgin olive oil: This lush oil adds depth, richness, and helps meld all the flavors as the dish bakes.
• Red wine vinegar: Just a splash sharpens the sweetness of the tomatoes and fennel.
• Honey: A teaspoon balances acidity and brings a subtle background roundness to the sauce.
• Kosher salt: Don’t skip or skimp; proper seasoning is key for highlighting the best of every ingredient.
• Red chili flakes (optional): A pinch is all you need for gentle heat and a little intrigue.
• Cod fillets: Mild and firm, cod is a star protein for Mediterranean Baked Cod, but you can use halibut or sea bass if desired.
• Black pepper: Freshly ground is best for a clean, aromatic bite.
• Lemon slices: Adding lemon on top infuses each piece of fish with bright citrus notes as it roasts.
• Fresh basil: Chopped and sprinkled at the end for a glorious, garden-fresh finish.

How to Make Mediterranean Baked Cod

Step 1: Prep and Preheat

Start by preheating your oven to 400ºF. While that warms up, prep your fennel by removing the stalks and root, then cut the bulb into quarters, trimming away the core. Slice each section thinly—the thinner the better for that soft, sweet finish. It’s a simple step, but it sets the stage for the aromatic, melt-in-your-mouth veggies that will cradle your fish.

Step 2: Build the Flavor Base

Grab your 4-quart baking dish and toss in the halved cherry tomatoes, sliced fennel, garlic, capers, three tablespoons of olive oil, the red wine vinegar, honey, half a teaspoon of salt, and a pinch of chili flakes if you want a whisper of heat. Stir everything together so the tomatoes and fennel are fully coated—this right here is your flavor-packed base.

Step 3: Roast the Vegetables

Place the baking dish in your preheated oven uncovered, and let the ingredients work their magic for 20 to 25 minutes. You’ll know they’re ready when the tomatoes are jammy and soft, and the fennel starts to turn golden at the edges. This step builds the luscious foundation that will surround your cod in Mediterranean Baked Cod.

Step 4: Prep the Cod Fillets

While the vegetables roast, get your cod ready. Pat the fish dry with paper towels—this helps achieve that perfect flaky finish—and brush each fillet all over with the remaining olive oil. Season evenly with the rest of your kosher salt and plenty of black pepper. Don’t skip brushing the oil: it prevents the fish from drying out as it bakes.

Step 5: Assemble and Bake

Once the veggies are roasted and deeply fragrant, give the mixture a toss, then nestle your cod fillets right into the flavorful bed. Space them out so each cooks evenly. Top each fillet with a thin lemon slice, which will infuse the cod with gorgeous aromatic citrus while it bakes. Return the dish to the oven and roast until the fish flakes easily with a fork—usually 10 to 15 minutes, depending on how thick your fillets are.

Step 6: Garnish and Serve

When everything is perfectly cooked, pull the dish from the oven and scatter a generous handful of fresh chopped basil over top. The basil delivers a fragrant burst that completes each forkful. Spoon some of the jammy tomato mixture over and around your fillets as you serve. Mediterranean Baked Cod is just as beautiful as it is delicious.

How to Serve Mediterranean Baked Cod

Garnishes

A final flourish of freshly chopped basil is non-negotiable in my book; it adds color and a sweet herbal note that ties everything together. If you like, add a few extra capers or a drizzle of really good olive oil right before serving for that restaurant-worthy finish.

Side Dishes

Mediterranean Baked Cod absolutely sings alongside simple sides: pair with fluffy couscous, tender farro, or a rustic slice of crusty bread to soak up all those pan juices. For a lighter plate, steamed green beans or a crisp arugula salad offer a refreshing contrast to the warm, saucy fish.

Creative Ways to Present

Serve directly from your prettiest baking dish, family-style, for relaxed dinners or plate the cod over a swoop of creamy hummus for a more elegant feel. You can even tuck leftovers, gently flaked, into pita pockets with extra basil and a dollop of Greek yogurt for an effortless Mediterranean lunch.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers, tuck them into an airtight container and refrigerate for up to two days. The flavors actually meld and deepen overnight, making Mediterranean Baked Cod surprisingly delicious even the next day.

Freezing

While you technically can freeze leftovers, the texture of the fish will change when thawed. If you do freeze, use within one month, and be sure to thaw overnight in the fridge before reheating. For best results, enjoy Mediterranean Baked Cod fresh or within a couple of days of baking.

Reheating

To reheat gently and keep the fish moist, place leftovers in a baking dish, cover with foil, and warm in a 350ºF oven until heated through—squeeze on some fresh lemon before serving to wake up the flavors. In a pinch, you can also reheat individual portions in the microwave, just be careful not to overcook the cod.

FAQs

Can I use a different white fish for Mediterranean Baked Cod?

Absolutely! While cod is the classic choice for its mild flavor and flakiness, this recipe also works beautifully with halibut, sea bass, or haddock. Just adjust baking time according to the thickness of your fillets.

How do I know when the cod is done?

The fish is perfectly cooked when it flakes easily with a fork and turns opaque all the way through. Start checking at the 10-minute mark—if your fillets are thicker, they might need an extra few minutes.

Is Mediterranean Baked Cod suitable for meal prep?

It can be! Bake ahead and store the fish and tomato mixture separately if possible, then reheat just before eating. The flavors develop wonderfully overnight, but the texture shines most when it’s fresh from the oven.

What can I use instead of fennel?

If you’re not a fennel fan, a large shallot or half a yellow onion will bring gentle sweetness and aroma to the vegetable base. You’ll still get a fantastic Mediterranean Baked Cod, but with a slightly different character.

Can I add other veggies to Mediterranean Baked Cod?

Definitely! Zucchini rounds, bell peppers, or even artichoke hearts make lovely Mediterranean additions. Just slice them thin so they roast up tender in the same amount of time as the tomatoes and fennel.

Final Thoughts

Mediterranean Baked Cod is my go-to when I want something healthy, satisfying, and bursting with sun-drenched flavors—without spending hours in the kitchen. I hope this recipe brings a little Mediterranean magic to your table. Give it a try and let those juicy tomatoes, fresh basil, and perfectly baked cod make dinnertime feel like a celebration!

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