Baked Mediterranean Cod
This Baked Mediterranean Cod recipe is just what you need to take any mild white fish to the next level. Fresh cod is coated in a vibrant, lemony Mediterranean topping made with processed garlic, herbs, artichokes, lemon juice, and toasted walnuts for a healthy meal with big flavor.
Delicious Mediterranean Baked Cod
Cod is a great fish to cook if you want a main dish that can be prepared quickly with minimal effort. It’s a neutral base for adding bold flavors, which is why I just had to make my own Mediterranean-inspired version!
This flaky cod dish comes together in just 30 minutes, making it an easy and delicious way to enjoy a healthy weeknight meal.
The best part? The topping takes just minutes to make and requires only a handful of ingredients. Just grab your food processor or blender, and get ready to enjoy the best fish you’ve ever made!
Why You’ll Love It
- It has a quick prep time and cooks up effortlessly.
- The lemony Mediterranean topping pairs so beautifully with the cod!
- Tastes delicious with a variety of side dishes.
- A dish the whole family can enjoy!
What You’ll Need
- Cod: I recommend buying Atlantic cod as it’s full of healthy fats and is higher in protein.
- Toasted Walnuts: Gives the outside of the fish a subtle nutty flavor and crispy, crunchy texture.
- Garlic Cloves: Garlic tastes good on just about anything, especially on this fish!
- Fresh Herbs: Fresh parsley and dill offer a fresh and herby flavor.
- Marinated Artichokes: I love the zippy punch marinated artichokes bring to this dish!
- Lemon: I used lemon juice and lemon slices to top my cod. The lemon slices are optional, though!
- Olive Oil: Olive oil adds a rich flavor and gets the outside of the fish perfectly crispy.
- Salt & Pepper: Enhances all the great flavor in this Mediterranean dish.
- Chili Flakes: A little kick of heat balances everything out!
How to Make Baked Mediterranean Cod
The steps are simple, and I’m outlining them below, but be sure to scroll to the bottom of the page to view the full, printable recipe card. You can also watch how it comes together with salmon in my Instagram reel!
STEP 1 – PREPARE FISH
Preheat your oven to 400°F and pat the cod dry using a paper towel. Then, add the fish to a well-oiled, oven-safe dish or sheet pan.
STEP 2 – PROCESS TOPPING
For the topping, place toasted walnuts, garlic, fresh parsley and dill, marinated artichokes, lemon juice, olive oil, salt, pepper, and chili flakes in a small food processor.
Process well (about 10-15 seconds) or until it’s well blended), then spoon it over your fish. Spread the topping in a thin layer so that it evenly covers the top. You may have some leftover, which you can save or make the layer even thicker.
Optional: If you prefer a more lemony flavor or desire to enhance the dish’s presentation, additional lemon slices can be added as a topping, although it is not necessary.
STEP 3 – BAKE
Pop your cod into the oven for about 17-20 minutes, depending on the thickness of your fish.
STEP 4 – SERVE & ENJOY
Remove the fish fillet from the oven and enjoy it as is or with your favorite salad, low-carb rice, or quinoa. Serve and enjoy!
Serving Suggestions
This easy baked cod recipe has Mediterranean flavors that would pair nicely with many different side dishes. If you’re low-carb, try it with cauliflower rice or my Kaizen rice! It’s keto, high protein, high fiber, grain-free, gluten-free, soy-free, and Kosher-certified. With only 6 net carbs and 20 grams of protein per 2 oz. serving, it’s an ideal side for a well-rounded meal.
I also highly recommend eating this delicious cod fish with my Thomas Keller Zucchini, Keto Brussels Sprouts, or Mediterranean Cucumber Salad!
FAQ
What’s the difference between Alaskan cod and Pacific cod?
Alaskan cod is a type of Pacific cod that refers to cod harvested in Alaskan waters. Pacific cod is found all along the west coast of the United States and up through Alaska waters and is much smaller compared to Atlantic cod.
Additionally, Pacific cod (and Alaskan cod) are considered to be a better seafood choice than Atlantic cod because the Pacific cod population is not currently overfished, and much of the wild-caught cod is from waters that are sustainably managed.
Should cod be at room temperature before cooking?
Yes. It’s always best to let it stand at room temperature for up to half an hour before cooking. This allows the heat from outside and inside of the cod to equalize, ensuring that your dish will be cooked evenly and have an even texture.
How do you know when cod is cooked through?
Cod cooks quickly, so it’s important to keep an eye on your fish as it cooks. The best way to test for doneness is by using a fork and testing the thickest part of the fish. Gently twist the fork at an angle, and if it flakes easily, then your cod is done!
You can also check the internal temperature of the cod with a meat thermometer. It should read between 140-145°F when the fish is cooked through, according to the USDA.
Storage
Store any leftover cod fillets in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place in the air fryer at 350°F for 6-7 minutes, flipping halfway through. Or reheat in the oven at 275°F for 10-15 minutes until warmed through.
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Baked Mediterranean Cod
This baked Mediterranean cod is a great fish to cook if you want a main dish that can be prepared quickly with minimal effort. The Mediterranean topping is vibrant and lemony, making it a healthy meal with big flavor.
Ingredients
- 1 pound fresh cod
- 1/4 cup toasted walnuts
- 2 garlic cloves
- 1 handful fresh parsley
- 1-2 marinated artichokes, from a can or jar
- 1/2 lemon, juiced
- 2 tablespoons olive oil
- a couple pinches salt
- pepper, to taste
- 1/2 to 1 tablespoon chili flakes (optional)
Instructions
- Preheat your oven to 400°F and pat the cod dry using a paper towel. Add the fish to a well-oiled, oven-safe dish or sheet pan.
- Place toasted walnuts, garlic, fresh parsley and dill, marinated artichokes, lemon juice, olive oil, salt, pepper, and chili flakes in a small food processor. Process well (about 10-15 seconds) or until it’s well blended), then spoon it over your fish.
- Spread the topping in a thin layer so that it evenly covers the top. You may have some leftover, which you can save or make the layer even thicker. If you prefer a more lemony flavor or desire to enhance the dish's presentation, additional lemon slices can be added as a topping, although it is not necessary.
- Transfer the cod to the oven for about 17-20 minutes, depending on the thickness of your fish.
- Remove the fish fillet from the oven and enjoy it as is or with your favorite salad, low-carb rice, or quinoa. Serve and enjoy!
Notes
Store any leftover cod fillets in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place in the air fryer at 350°F for 6-7 minutes, flipping halfway through. Or reheat in the oven at 275°F for 10-15 minutes until warmed through.
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