Mediterranean Cod
Jun 29, 2018, Updated Apr 28, 2025
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This dinner looks elegant, yet the Mediterranean Cod is made in a single skillet. That makes it a breeze to put together and to clean up after the meal is complete. It’s quite simple for a weeknight dinner or a last-minute recipe that can wow your friends in a pinch. Plus, it’s completely Whole30 compatible and ready in less than 30 minutes.
I especially like to introduce this recipe to people who don’t think they like fish or who are turned away by the ingredient list – not everyone thinks they like capers. All of the Mediterranean flavors come together in creating a sauce for the fish that is light, yet bold.
Serve this dinner with roasted carrots with carrot top pesto for a complete meal.
Mediterranean Cod
Ingredients
- 1 small onion
- 2 cloves garlic, sliced
- 1 pint cherry tomatoes
- ½ cup kalamata olives
- 2 to 4 cod portions
- Avocado oil
- Kosher salt
- Cracked black pepper
- Fresh parsley, optional
Instructions
- Preheat oven to 400 degrees F.
- While oven is preheating, thinly slice onion. Half cherry tomatoes and kalamata olives. Heat about 2 tablespoons of avocado oil in an oven-safe skillet over medium-high heat.
- Sauté onion until soft, about 5 minutes. Add sliced garlic cloves, tomatoes and olives. Cook for an additional 7 to 10 minutes, until tomatoes start to break down a bit and release their liquid.
- Juice one lemon into the pan and nestle cod pieces into the center. Drizzle with a bit more olive oil and season well with kosher salt and cracked black pepper.
- Place pan in preheated oven and bake for 14 to 16 minutes, until cod is cooked through.
- Remove from the oven, top with fresh, chopped parsley (optional) and serve with roasted carrots or the sides of your choice.
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