Q : How do I know if my fish is done?

A : You’ll know your cod is done when it’s opaque and flakes easily with a fork. For the most accurate result, use an instant-read thermometer. Cod is safely cooked when it reaches an internal temperature of 63°C (145°F). For a more tender result, remove the fish at 54–57°C (130–135°F) and let carryover cooking finish the job.

Q : Can I use frozen cod for this Greek-style bake?

A : Yes, frozen cod works well for this recipe! Just make sure it's fully defrosted before cooking. The easiest method is to thaw it overnight in the fridge. For a quicker method, seal the fillets in a ziplock bag and submerge in cold water for 20–30 minutes. Never use warm water, as it can affect both the texture and safety of the fish

Q : Can I use other white fish instead of cod?

A : Absolutely. Any firm, flaky white fish will work well here. Try haddock, halibut, sea bass, or even tilapia if that’s what you have. Adjust baking time depending on thickness, and follow the same internal temperature guidance for doneness.

Greek Baked Cod with Tomatoes, Olives, and Feta

Name: Greek Baked Cod with Tomatoes, Olives, and Feta
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Greek
Ingredients: For the Marinade:; 2 tbsp extra virgin olive oil; Juice of 1 lemon; 2 garlic cloves, minced; 2–3 tbsp fresh oregano, chopped (or 1 tsp dried oregano); For the Bake:; 400g (14 oz) cherry tomatoes, halved; 1 red onion, finely diced; ½ cup kalamata olives, pitted2 tbsp capers (optional); 4 cod fillets (approx. 150–180g / 5–6 oz each), thawed if frozen; Salt and freshly ground black pepper, to taste; To Serve:; ½ cup (75g) feta cheese, crumbled; ¼ cup (4 tbsp) flat-leaf parsley, chopped; Lemon wedges

Description

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.

Ingredients

For the Marinade:

2 tbsp extra virgin olive oil

Juice of 1 lemon

2 garlic cloves, minced

2-3 tbsp fresh oregano, chopped (or 1 tsp dried oregano)

For the Bake:

400g (14 oz) cherry tomatoes, halved

1 red onion, finely diced

1/2 cup kalamata olives, pitted
2 tbsp capers (optional)

4 cod fillets (approx. 150-180g / 5-6 oz each), thawed if frozen

Salt and freshly ground black pepper, to taste

To Serve:

1/2 cup (75g) feta cheese, crumbled

1/4 cup (4 tbsp) flat-leaf parsley, chopped

Lemon wedges

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Instructions

1. Preheat the oven
Preheat your oven to 200°C (400°F).

2. Make the marinade
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and oregano.

3. 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 pepper.

4. Prepare the cod
Pat the cod fillets dry with a paper towel. Drizzle with the remaining marinade and season with salt and pepper. Nestle the fillets in between the vegetables.

5. 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. 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.

6. Serve and Enjoy!

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

Notes

Fridge: Store leftovers in an airtight container for up to 1 day
Not freezer-friendly
How to Reheat: Gently reheat in a covered dish at 160°C (325°F) for 8–10 minutes

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Oven Baked
Cuisine: Greek

Nutrition

Serving Size: 1 serving
Calories: 186
Sugar: 4.9 g
Sodium: 581.3 mg
Fat: 13.2 g
Carbohydrates: 10.3 g
Protein: 9.3 g
Cholesterol: 29.7 mg