Greek Baked Cod with Tomatoes, Olives, and Feta

This Greek Baked Cod is a light, flavorful one-pan dinner made with juicy tomatoes, briny olives, and creamy feta. It's ready in under 30 minutes and perfect for anyone following a Mediterranean diet, looking for a healthy seafood recipe, or needing an easy, gluten-free weeknight meal.

My husband and I often make a version of this dish when we want something quick, healthy, and super delicious. Inspired by the classic flavors of the Mediterranean,  think lemon, oregano, olives, tomatoes, feta and olive oil-it's the kind of no-fuss dinner that's perfect for busy weeknights.

This baked Greek cod recipe is packed with lean protein and heart-healthy fats, comes together in just one dish, and can be easily adapted depending on what you have on hand.

Scroll down for step-by-step photos, helpful tips, and fun flavor variations!

Jump to:

• Ingredients You'll Need
• Fresh vs Frozen Fish
• How to Safely Defrost Fish
• How to Make This Greek-Style Baked Cod
• Wild Caught vs Farmed Fish
• Recipe Variation - Greek-Style Cod en Papillote
• Substitutions and Add-Ins
• What to Serve with This Greek Baked Cod
• Best Wine Pairings for this Greek Cod Bake
• Storage Instructions
• Join Our Newsletter
• FAQ's
• More Fish and Seafood Recipes
• Greek Baked Cod with Tomatoes, Olives, and Feta

Ingredients You'll Need

Here's a look at the fresh, flavorful ingredients that make this dish shine:

• Extra virgin olive oil - Rich in antioxidants and heart-healthy fats. 
• Freshly squeezed lemon juice - Adds brightness and acidity to balance the richness of the fish.
• Garlic cloves - A classic Mediterranean aromatic that boosts savory depth.
• Fresh oregano or dried oregano - Brings a warm, peppery herbal flavor. Go for fresh if you have it.
• Cherry tomatoes and red onion - Provide natural sweetness and moisture as they roast.
• Kalamata olives and capers - Add briny, salty complexity.
  Cod fillets - A mild, flaky white fish that's perfect for absorbing flavor. Cod is high in lean protein, rich in vitamin B12, and a good source of heart-healthy omega‑3 fatty acids, while staying low in fat.
• Salt and freshly ground black pepper - Season generously to enhance all the flavors.
• Feta cheese - Creamy, tangy, and salty-adds richness and contrast.
• Flat-leaf parsley - A fresh, herby finish that brightens the final dish.

See the recipe card for quantities.

Fresh vs Frozen Fish

Wondering whether to use fresh or frozen cod? Here's what you need to know:

• Frozen cod is often flash frozen at peak freshness, making it a great option for consistent quality.
• Fresh cod is delicious too, but unless you're near the coast or trust your fishmonger, weirdly enough frozen is often the safer bet.

You can absolutely use frozen fish in this recipe-just make sure it's fully thawed before baking.

How to Safely Defrost Fish

The best and safest way to defrost fish is overnight in the refrigerator, but here's a quicker method if you're in a pinch:

• If the fish isn't vacuum-packed, place it in a sealed ziplock bag.
• Submerge the bag in a bowl of cold water.
• Change the water once if needed. The fish should be fully defrosted in 20-30 minutes depending on its thickness.

Never use warm or hot water, as this can lead to uneven thawing, bacterial growth and potential food safety issues.

How to Make This Greek-Style Baked Cod

Tested in our kitchen and loved by our readers-this recipe is easy, wholesome, and full of bold Mediterranean flavor.

• Preheat the oven: Preheat your oven to 200°C (400°F).
• Make the marinade: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and oregano.

Chef's Tip: Always use freshly squeezed lemon juice for the best flavor-it's brighter and more aromatic than bottled lemon juice.

• Prepare the base: In an oven-safe casserole dish or oven-safe skillet, combine the cherry tomatoes, red onion, olives, and capers (if using). Drizzle with ⅔ of the marinade and toss gently to coat. Season lightly with salt and pep

• Bake the cod: Bake uncovered in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork. Depending on your oven and the thickness of the fillets, this could take an additional 3-5 minutes.

Chef's Tip: For best results, remove the fish when it reaches an internal temperature of 54-57°C (130-135°F), and let carryover cooking bring it up to the safe temperature of 63°C (145°F). This gentle method helps keep the fish tender and moist.

• Serve and enjoy!: Remove from the oven and sprinkle with crumbled feta and chopped parsley. Serve with lemon wedges on the side.

Wild Caught vs Farmed Fish

When it comes to seafood, there's often confusion about whether wild caught or farmed fish is the better choice. Here's what the research says-we encourage you to make your own decision. In this complex world, we've personally found it's best to take it case-by-case, day-by-day.

	Wild Caught	Farmed
What It Is	Fish caught in natural environments (oceans, rivers).	Fish raised in controlled aquaculture environments.
Pros	Typically leaner, natural diet, richer flavor. Higher omega-3s.	More affordable, consistent supply, supports food demand.
Cons	More expensive, seasonal availability, environmental impact varies.	May contain more fat, lower omega-3s, variable quality.
How to Choose	Look for sustainably certified sources (e.g. MSC label).	Choose reputable farms or regional certifications if possible.

Both options can be healthy and sustainable depending on sourcing. For this recipe, either wild or responsibly farmed cod will work beautifully.

Recipe Variation - Greek-Style Cod en Papillote

Try baking this Greek-style cod en papillote-a French method where fish is sealed in parchment paper parcels and gently steamed in its own juices. It's ideal for locking in flavor and makes cleanup a breeze. Also try or Moroccan Salmon en papillote.

Here's how to adapt this recipe

• Preheat your oven to 200°C (400°F). Cut 4 large squares of parchment paper (or foil).
• Assemble each parcel: Place a portion of the cherry tomato mixture in the center of each sheet. Nestle a cod fillet on top and spoon over the marinade. Season lightly with salt and pepper.
• Seal the parcels: Fold the parchment over the fish and crimp or fold the edges to form a tight seal. (If using foil, crimp the edges shut.)
• Bake the parcels on a baking sheet for 12-15 minutes. The cod should be opaque and flake easily with a fork.
• Serve: Carefully open each parcel, sprinkle with crumbled feta and chopped parsley, and serve with lemon wedges.

Chef's Tip: Let guests open their own parcels at the table for a bit of dinner party theatre!

Substitutions and Add-Ins

This easy Greek cod bake is super flexible and easy to adapt based on what you have on hand or your guests' dietary needs.

• Swap the fish: You can use other firm white fish like haddock, halibut, sea bass or try salmon fillets.
• Add greens or vegetables: Toss in baby spinach, chopped zucchini, sliced bell peppers, or artichoke hearts for extra color and nutrients.
• Try a different flavor profile: Add cumin or smoked paprika for a warm, earthy twist, swap oregano for thyme or za'atar or add a pinch of red pepper flakes for some heat.
• Make it dairy-free: Simply omit the feta or replace it with a dairy-free feta alternative.

What to Serve with This Greek Baked Cod

This Greek-style baked cod is easy to pair with a variety of sides. Here are a few ideas to help you build a balanced and delicious Mediterranean meal:

• Salads: Greek salad, lemony green salad, or tomato and cucumber salad.
• Potatoes: Greek lemon potatoes, mini hasselbacks, or boiled baby potatoes.
• Vegetables: Roasted zucchini or eggplant, sautéed spinach, or steamed green beans.
• Grains and Pasta: Basmati rice, herbed orzo, or bulgur wheat.
• Sauces and Dips: Tzatziki or lemon wedges

Best Wine Pairings for this Greek Cod Bake

The Mediterranean flavors in this Greek baked cod-lemon, oregano, olives, and feta-pair beautifully with crisp, citrusy wines that balance the richness of the fish and feta.

• Assyrtiko - A classic Greek white wine with bright acidity and subtle minerality.
• Sauvignon Blanc - Light and zesty with herbaceous notes that echo the oregano.
• Vermentino - A refreshing Mediterranean white that complements lemon and olive oil.
• Dry Rosé - Especially one from Provence or Greece for a light, fruity contrast.
• Sparkling wine - Try a brut cava or prosecco for a celebratory feel and refreshing palate cleanser.

Storage Instructions

This Greek-style baked cod is best enjoyed fresh from the oven, but here's how to handle leftovers:

• Fridge: Store any leftovers in an airtight container for up to 1 day. The fish is most tender on the day it's baked.
• Not freezer-friendly: The texture of the cod and tomatoes becomes mushy once frozen and thawed, so we don't recommend freezing this dish.
• How to reheat: Gently reheat leftovers in a covered oven-safe dish at 160°C (325°F) for 10 - 15 minutes, or until warmed through. Avoid overcooking to prevent the fish from drying out.

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FAQ's

More Fish and Seafood Recipes

Whether you're new to cooking fish or just looking for a reliable, flavorful dinner idea, this Greek baked cod with tomatoes, olives, and feta is a keeper. It's simple enough for a weeknight but delicious enough to serve to guests.

Have you tried this recipe? Let us know in the comments below-we love hearing how it turned out for you! And don't forget to Pin it for later so you can come back to it again and again.

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The nutrition is an estimate only. It was calculated using Nutrifox, an online nutrition calculator.