This post may contain affiliate links. For more information, please see our affiliate policy.
Simple and delicious Baked Cod is a knockout weeknight supper ready in 30 minutes or less. Flaky cod filets soak up all the flavors of Mediterranean vegetables simmered in white wine.
Table of Contents
Recipe ingredients
Ingredient notes
- Artichoke hearts: Or substitute 1 can artichoke hearts packed in water, drained.
- Kalamata olives: Or substitute pitted black or green olives.
- Shallots: ¼ cup minced onions may be substituted for the shallots.
- White wine: Choose a dry variety such as Chardonnay or Pinot Grigio. To omit the wine, substitute chicken broth.
- Cod: Substitute halibut or haddock for the cod. Thaw fish overnight in the refrigerator. To thaw frozen fish quickly, place in a sealed bag under cool running tap water for 20 to 30 minutes.
Step-by-step instructions
- Preheat the oven to 450 degrees. In a large bowl, add olives, tomatoes, artichoke hearts, shallots, garlic, thyme, wine, and salt and pepper to taste. Drizzle with olive oil and gently toss to combine, the add to the baking dish.
- Pat each cod loin dry with a paper towel. Tuck the fillets into the vegetable and brush each with olive oil. Season the cod with a little salt and pepper.
- Bake the cod at 450 degrees for 20 to 25 minutes, uncovered. How do you know when cod is done? When the fillets flake easily with the tip of a sharp knife and an internal thermometer reads 145 degrees. Garnish with parsley lemon wedges.
Recipe tips and variations
- Vegetables: Substitute other soft, quick-cooking vegetables like zucchini, mushrooms, bell peppers, or asparagus.
- Yield: This recipe will make about 4 servings.
- Make ahead: To get a head start, prep all your vegetables and thaw your fish up to 24 hours in advance.
- Leftovers: This recipe is best enjoyed the day it is made.
Tasty sides for Baked Cod
Side Dish Recipes
Lemon Rice Pilaf
Side Dish Recipes
The Best Mashed Potatoes
Side Dish Recipes
Baked Rice
Grains and Legumes
How to Cook Quinoa
Baked Cod
Simple and delicious Baked Cod is a knockout weeknight supper ready in 30 minutes or less. Flaky cod filets soak up all the flavors of Mediterranean vegetables simmered in white wine.
Ingredients
- 2 cups grape tomatoes halved
- 1 (9 ounce) package frozen artichoke hearts thawed and patted dry (see note 1)
- 1/2 cup pitted Kalamata olives halved lengthwise (see note 2)
- 2 shallots minced (see note 3)
- 1/4 cup dry white wine (see note 4)
- 4 teaspoons olive oil divided
- 2 cloves garlic minced
- 1 teaspoon minced fresh thyme or ¼ teaspoon dried
- Salt and freshly ground black pepper
- 4 (6 ounce) boneless, skinless cod fillets 1 to 1 ½ inches thick (see note 5)
- 2 tablespoons fresh parsley chopped, for garnish, optional
- 2 lemons cut into wedges, for serving
Instructions
- Adjust an oven rack to the middle position and preheat oven to 450 degrees.
- In a large bowl, add tomatoes, artichoke hearts, olives, shallots, wine, 2 teaspoons olive oil, garlic, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Toss to combine, then spread into a 9-inch by 13-inch baking dish.
- Pat cod dry with paper towels. Nestle fillets into vegetable mixture, brush each fillet with remaining olive oil, and season to taste with salt and pepper.
- Bake until the fillets flake easily with a fork or paring knife, about 20 to 25 minutes (the internal temperature should reach 145 degrees). Garnish with parsley if desired and serve with lemon wedges.
Notes
- Artichoke hearts: Or substitute 1 can artichoke hearts packed in water, drained.
- Kalamata olives: Or substitute pitted black or green olives.
- Shallots: ¼ cup minced onions may be substituted for the shallots.
- White wine: Choose a dry variety such as Chardonnay or Pinot Grigio. To omit the wine, substitute chicken broth.
- Cod: Substitute halibut or haddock for the cod. Thaw fish overnight in the refrigerator. To thaw frozen fish quickly, place in a sealed bag under cool running tap water for 20 to 30 minutes.
- Vegetables: Substitute other soft, quick-cooking vegetables like zucchini, mushrooms, bell peppers, or asparagus.
- Yield: This recipe will make about 4 servings.
- Make ahead: To get a head start, prep all your vegetables and thaw your fish up to 24 hours in advance.
- Leftovers: This recipe is best enjoyed the day it is made.
Nutrition
Calories: 114kcalCarbohydrates: 12gProtein: 2gFat: 7gSaturated Fat: 1gSodium: 271mgPotassium: 315mgFiber: 4gSugar: 5gVitamin A: 879IUVitamin C: 44mgCalcium: 40mgIron: 1mg
Tried this Recipe? Pin it for Later!Mention @CulinaryHill or tag #CulinaryHill!
Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.
Made this and it was fantastic!