Mediterranean Cod and Roasted Pesto Carrots
Jun 29, 2018, Updated Mar 17, 2025
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Updated on Oct. 8, 2020 with new photography and refined recipe.
This dinner looks elegant, yet the single skillet of the main dish 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.
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.
Like this? Leave a comment below!For the Pesto Carrots:
1 bunch rainbow carrots
2 to 3 tablespoons avocado oil
Kosher salt
Cracked black pepper
½ cup prepared pesto (optional) for serving
Wash and/or peel carrots, as needed. Toss carrots with oil and season with salt and pepper. Place on a parchment-lined roasting pan. Roast in 400 degree F oven for 25 to 30 minutes, turning halfway through roasting to get even browning.
Plate carrots and top with prepared pesto, as desired. Serve.
