Mediterranean Herb-Baked Cod with Roasted Vegetables & Olives
There are some dinners that make me feel like I’ve escaped to the Mediterranean without ever leaving my kitchen. This Mediterranean Herb-Baked Cod with Roasted Vegetables & Olives is one of those recipes.
I first made it after a friend recommended combining cod with roasted vegetables, Kalamata olives, lemon, and fresh herbs. I wasn’t expecting such simple ingredients to create so much flavor, but the first time it came out of the oven, the aroma was incredible.
Last weekend, I made it for my family with a big green salad on the side. The cod was tender and flaky, while the roasted tomatoes, zucchini, peppers, and olives became beautifully caramelized around it. Everyone loved the bright lemon-herb flavor, and there wasn’t much left on the baking sheet by the end of dinner.
Now, this is one of my favorite meals when I want something comforting but still light and fresh. It’s especially nice on busy evenings because everything cooks together on one pan, which means less cleanup and more time around the table.
If you’re craving a simple Mediterranean-inspired dinner that’s colorful, healthy, and full of flavor, this baked cod is definitely worth trying.
Why You’ll Love This Recipe
One-pan Mediterranean-inspired meal
High in protein
Light but satisfying
Packed with colorful vegetables
Naturally gluten-free
Easy enough for a weeknight dinner
Minimal cleanup
Ingredients
For the Cod
4 cod fillets, about 5–6 ounces each
2 tablespoons extra virgin olive oil
3 garlic cloves, minced
1 teaspoon dried oregano
½ teaspoon dried thyme
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
1 lemon, sliced
2 tablespoons fresh lemon juice
For the Roasted Vegetables
2 medium zucchini, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 small red onion, cut into wedges
1½ cups cherry tomatoes
½ cup Kalamata olives
2 tablespoons extra virgin olive oil
1 teaspoon dried oregano
Salt and black pepper, to taste
For Garnish
2 tablespoons fresh parsley, chopped
Fresh basil or dill
Lemon wedges
Extra virgin olive oil
Instructions
Step 1: Prepare the Oven
Preheat your oven to 425°F (220°C).
Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Season the Vegetables
Place the zucchini, bell peppers, red onion, and cherry tomatoes on the baking sheet.
Drizzle with olive oil and sprinkle with oregano, salt, and pepper.
Toss everything together and spread the vegetables into an even layer.
Roast for 15 minutes.
Step 3: Prepare the Cod
While the vegetables roast, pat the cod fillets dry with paper towels.
In a small bowl, combine olive oil, minced garlic, oregano, thyme, paprika, salt, pepper, and lemon juice.
Brush the mixture generously over the cod.
Step 4: Add the Cod
Remove the baking sheet from the oven.
Nestle the seasoned cod fillets among the roasted vegetables.
Scatter the Kalamata olives around the fish and place lemon slices over the cod.
Return the baking sheet to the oven.
Step 5: Bake
Bake for another 10–14 minutes, depending on the thickness of the fish.
The cod should be opaque and flake easily with a fork. For food safety, cook fish to an internal temperature of 145°F (63°C).
Step 6: Garnish and Serve
Remove from the oven and sprinkle everything with fresh parsley and basil or dill.
Finish with a squeeze of fresh lemon and a small drizzle of extra virgin olive oil.
Serve warm.
Tips for Perfect Baked Cod
Pat the cod dry before seasoning so the herbs stick properly.
Choose fillets that are similar in thickness so they cook evenly.
Don’t overcook the fish—it should be moist and flaky.
Roast the vegetables first so they have time to caramelize.
Add the olives toward the end so they retain their flavor and texture.
Fresh lemon juice makes a big difference in the finished dish.
Mediterranean Variations
Add artichoke hearts for extra Mediterranean flavor.
Stir in chickpeas for additional fiber and plant-based protein.
Replace cod with halibut, haddock, or another firm white fish.
Add sliced mushrooms or asparagus to the roasting pan.
Sprinkle crumbled feta over the finished dish.
Add a pinch of red pepper flakes for a little heat.
What to Serve With It
This baked cod is delicious on its own, but you can serve it with:
Quinoa
Brown rice
Cauliflower rice
Roasted potatoes
Whole-grain pita
Hummus
Greek salad
Steamed green beans
For a lighter meal, simply serve the cod and vegetables with a fresh cucumber salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a covered skillet or microwave until just warmed through. Avoid overcooking the fish during reheating.
Prep Time
15 minutes
Cook Time
29 minutes
Total Time
44 minutes
Servings
4 servings
Nutrition (Approximate Per Serving)
Calories: 340
Protein: 38g
Carbohydrates: 14g
Fat: 16g
Fiber: 4g
Sugar: 7g
Sodium: 620mg
Frequently Asked Questions
Can I use frozen cod?
Yes. Thaw it completely in the refrigerator first and pat it very dry before seasoning.
How do I know when cod is done?
The fish should be opaque and flake easily with a fork. An internal temperature of 145°F (63°C) is recommended for food safety.
Can I prepare this recipe with another fish?
Absolutely. Haddock, halibut, pollock, or another firm white fish can work well. Cooking time may vary depending on thickness.
Can I add feta cheese?
Yes! A little crumbled feta sprinkled over the finished dish adds a delicious salty, creamy Mediterranean touch.
Is this recipe good for meal prep?
Yes. Store individual portions in airtight containers and refrigerate for up to 3 days. It’s especially convenient for make-ahead lunches.
Is this recipe Mediterranean diet-friendly?
Yes. It emphasizes fish, vegetables, extra virgin olive oil, herbs, lemon, and olives—ingredients commonly featured in Mediterranean-style eating.