Mediterranean style Baked Cod recipe

20 min

3 servings

This Mediterranean style Baked Cod recipe takes just 15 minutes to prep and features a robustly flavored tomato and olive relish with lemon, capers, and jerez vinegar.

When it comes to easy, impressive seafood dinners, it's hard to imagine anything better than a dish where you literally pile all the ingredients on top of each other then bake it. That's essentially what this Mediterranean Baked Cod is. And it is good!

Cod fillets: You can use fresh or frozen, but if you go with frozen cod, make sure to thaw it overnight in a fridge, then pat dry with paper towels before cooking.

Cod secret: do not over cook it! Overcook cod and that's where the gross rubber texture comes in. Just 15 minutes in the oven should do it. Err on the side of a little less baking time and check it. If it flakes easily with a fork and is opaque throughout it's good to go.

Servings: 3

Ingredients

Fresh cod (Bacalao) 700 g
1 lemon, sliced
Extra virgin olive oil 2 large tbsp
Jerez 1 tbsp (Or wine vinegar)
Olives 4 tosp (green and dark)
7-10 cherry tomatoes, halved
Capers 2 tbsp (I really like capers)
Salt to taste (do not forget that capers and olives are also salty)
Freshly ground pepper (I used a mixture of peppers)

Cooking Instructions

Kosher salt and freshly ground black pepper: To season everything!

Extra virgin olive oil

Cherry or grape tomatoes, halved

Olives - I used green olives with anchovies and black classic ones. (Use your favorite olives)

Jerez vinegar - this helps to balance the flavors of the relish (Can be replaced with wine vinegar)

Lemon slices: If you like just a little lemon flavor, use only the zest. For a more robust and acidic recipe, use lemon slices as well.

Capers: Capers are briny and perfect with seafood - you can usually find them stocked next to the olives and pickles in the grocery store.

Serve this baked cod with a little pasta, rice, or a crusty slice of bread to soak up the delicious pan sauce. Recipe coming up!

Chef's Note

The recommended baking temperature for this dish is 425°F, or 220°C. This high temperature ensures that the fish cooks through while still keeping it moist and flavorful.