Mediterranean Baked Cod with Roasted Potatoes and Olives
Easy sheet-pan style Mediterranean baked cod with crispy roasted potatoes, tomatoes, and olives. Bright lemon-garlic flavor and weeknight friendly.
Equipment
- Rimmed sheet pan, mixing bowl, knife, cutting board, measuring spoons, thermometer (optional).
Ingredients
- 1 ½ lbs Yukon Gold potatoes cut into 1-inch chunks
- 2 tbsp extra-virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- 1 tsp dried oregano
- ½ tsp garlic powder
- ½ tsp paprika optional
- 1 ½ lbs cod fillets 4 portions
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic minced
- 1 lemon zest + juice
- 1 tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- 1 cup cherry tomatoes halved
- ½ cup Kalamata olives pitted
- 2 tbsp capers optional
- 2 tbsp chopped parsley
- Lemon wedges for serving
Instructions
- Preheat oven to 425°F. Toss potatoes with oil, salt, pepper, oregano, garlic powder, and paprika. Spread on a sheet pan and roast 20 minutes.
- Flip potatoes and roast 10 more minutes.
- Pat cod dry. Mix olive oil, garlic, lemon zest/juice, oregano, salt, pepper. Spoon over cod.
- Add tomatoes and olives to the pan with potatoes. Nestle cod on top.
- Bake 10–14 minutes until cod is opaque and flakes easily.
- Sprinkle parsley and serve with lemon wedges.
Notes
For extra crispy potatoes, avoid overcrowding and broil 2–3 minutes at the end. If using frozen cod, thaw and pat very dry.
Calories: 430
Protein: 36 g
Calories: 430
Protein: 36 g