Easy Mediterranean Baked Cod Recipe in 30 Minutes!

Name: Mediterranean Baked Cod
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1 lb asparagus (or other veggies, see notes); 2 cups cherry or grape tomatoes; ½ a red onion, thinly sliced; ⅓ cup kalamata olives, halved; 6 garlic cloves, roughly chopped; 1 fresh lemon – both zest and juice; 1 teaspoon salt, divided; 1 teaspoon black pepper, divided; 1-1 ½ lbs cod fillet, cut into 3-ounce pieces (or sub black cod, mahi mahi, tilapia, halibut, snapper, or haddock); red pepper flakes to taste; 1 tablespoon fresh oregano (or thyme)- or substitute one teaspoon dried oregano; Garnish- lemon juice, lemon slices, and fresh herbs like chopped Italian parsley, basil ribbons, or fresh mint or fresh dill

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This Mediterranean baked cod recipe couldn’t be any easier! Packed with veggies, olives, lemon, and herbs, this easy and healthy weeknight dinner is ready in just 30 minutes.

baking sheet with parchment with Mediterranean baked cod nestled between roasted asparagus, burst cherry tomatoes, olives, and red onions, with metal spatula scooping up the fish.

As a chef and long-time advocate for seasonal, whole-food cooking, I appreciate recipes that let simple, clean flavors shine. This baked cod recipe does exactly that. It’s not only nourishing and flexible but also incredibly satisfying—my husband requests it regularly.

Why You’ll Love this Baked Cod Recipe

Fast, easy, healthy. This Mediterranean baked cod is one of my go-to weeknight meals—ready in just 30 minutes, and packed with omega-3, fresh veggies, olive oil, garlic, and lemon.

Flaky wild cod (or try other white fish like halibut, mahi mahi, or snapper) is tossed in a vibrant Mediterranean marinade and roasted on a single sheet pan with seasonal vegetables, Kalamata olives, onion, and herbs. A final squeeze of lemon brings it all to life.

Whether you’re using fresh or thawed frozen fish, this recipe is versatile and perfect for using up whatever veggies are in season. Right now, I’m using tender asparagus, but zucchini, bell peppers, mushrooms, or snow peas all work beautifully.

Baked Cod Ingredients

ingredients for Mediterranean baked cod arranged neatly - bowl of cherry tomatoes, plate of wild cod, plate of sliced red onions and oregano, small bowl of olives, tiny bowls of red pepper flakes, olive oil, pepper, and salt, with asparagus, lemon, garlic cloves, and parsley surrounding everything.

Cod fillets: Use fresh wild cod or frozen cod, thawing completely. Pat fish dry.
Veggies: I use asparagus because it is currently in season, but you can sub with zucchini, bell pepper, French green beans, snow peas, or mushrooms.
Tomatoes: Use cherry or grape tomatoes.
Red onion: Caramelizes to add savory depth of flavor.
Kalamata olives: Adds a briny, tangy taste.
Garlic cloves: For an aromatic punch.
Lemon: Zest the lemon first before using the fresh lemon juice.
Red pepper flakes: For a hint of heat.
Fresh oregano: Or sub thyme or a teaspoon of dried oregano.
Garnishes: Lemon juice, lemon slices or wedges, and fresh herbs like chopped parsley, basil ribbons, fresh mint, or fresh dill.

Variations

Try other White fish: black cod, mahi mahi, halibut, snapper, sea bass, or haddock. Opt for wild fish.
Mix up the Veggies: Sub with French green beans, zucchini, bell pepper, snow peas, or mushrooms.
Add Feta! For a richer meal, add cubes of feta cheese to the sheet pan (cut back on the salt).
Other types of seafood: You could easily prepare this with salmon, or shrimp- just make sure to remove the shrimp when it is done, the veggies will probably need longer!

How to Make Baked Cod

1. Prep. Preheat oven to 425F. Place parchment on a large sheet pan.

sharp knife and trimmed and cut asparagus on cutting board.

metal mixing bowl with tongs with cherry tomatoes, olives, sliced red onion, asparagus, and lemon zest.

2. Season the veggies. Trim the tough ends off the asparagus and cut into 2-inch pieces. Add the asparagus to a large bowl, along with the tomatoes, sliced red onion, halved olives, chopped garlic, half of the lemon zest, half of the kosher salt, and half of the black pepper. Stir the mixture with two tablespoons of olive oil. Spread the veggies onto the parchment-lined sheet pan.

mixing bowl with tongs tossing asparagus, red onion, and cherry tomatoes.

mixing bowl with tongs tossing cod with olive oil, pepper and lemon zest.

3. Season the cod. Pat each fish filet dry with a paper towel and add to the same bowl. Sprinkle with remaining salt, pepper, and lemon zest. Toss with a tablespoon olive oil, coating all sides well. Nestle the fish into the sheet pan and sprinkle with chili flakes if desired.

baking sheet with cod seasoned with pepper, red pepper flakes, and lemon zest, tucked between asparagus, cherry tomatoes, olives, and red onion.

4. Bake. Bake for 12-15 minutes. The cook time depends on the thickness and size of the fish, with larger filets taking a bit longer. The cod fillet should flake with a fork, look opaque, and have an internal temperature of 130-135°F (145°F is considered well done).

5. Garnish and serve. Squeeze lemon juice over top, sprinkle with fresh herbs, and serve.

metal spatula lifting up baked white fish seasoned with red pepper flakes, lemon zest, and parsley on pan with olives, tomatoes, and asparagus.

Chef’s Tips

How to thaw frozen cod? Thaw overnight in the refrigerator, or if the cod is wrapped in plastic, place it in a bowl of cold water.
Pat the fish dry before seasoning to help crisp the fish, instead of steam.
Consider timing! If your fish is thin, cut the vegetables smaller so they cook at roughly the same time. Alternatively, if you have very quick-cooking veggies like asparagus, you can always cut the fish smaller.
Don’t over-bake. Check the fish early and pull it once it easily flakes, is opaque, and reaches an internal temperature of 130-135°F. Continue cooking the veggies if needed.
Prep ahead of time by marinating the fish and veggies, then store together in a ziplock bag in the fridge for up to 24 hours.

Storing, Reheating, Repurposing Leftovers

Leftovers can be refrigerated in an airtight container for up to 3 days.

Reheat in the oven at 300F for 8 to 10 minutes, or until warmed through. Microwaving may dry out the fish, so add a splash of water or broth if reheating that way.

Repurpose leftover baked fish – tastes great in pita wraps, over grain bowls, or flaked into a salad!

Serving Suggestions

Serve over a bed of grains like rice, couscous, quinoa, or orzo.
Add a drizzle of tahini sauce, yogurt sauce, or tzatziki.
Make a mezze-style dinner with warm pita, hummus, baba ghanoush, and marinated olives.
Serve over creamy polenta or mashed potatoes.

baking sheet with parchment with Mediterranean baked cod, cherry tomatoes, asparagus, olives, and red onion.

Hope you enjoy this Mediterranean Baked Cod recipe! Let us know what you think in the comments below.

FAQs

What is the best way to cook cod?

One of the best and easiest ways to cook white fish is to season with olive oil, salt, and pepper and bake in a 425F oven for 12-15 minutes.

What seasonings are good on cod?

We keep it simple here with olive oil, salt, and pepper. Oregano, lemon zest, and red pepper flakes add herby, citrusy flavor with a hint of heat.

What is the best white fish to eat?

For this recipe, we use wild, frozen, and thawed wild cod, but sea bass, black cod, tilapia, halibut, snapper, or haddock are other great types of fish.