Mediterranean Baked Cod

Get setIngredients

• 4 wild cod fillets (or other white fish like halibut, mahi mahi, or snapper), patted dry
• 1 bunch fresh asparagus, tough ends trimmed and cut into 2-inch pieces
• 1 cup cherry or grape tomatoes
• 1 red onion, thinly sliced
• 1 cup Kalamata olives
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• ¼ teaspoon red pepper flakes
• 3 tablespoons fresh oregano (or 1 teaspoon dried oregano)
• ¼ cup olive oil
• Salt and freshly ground black pepper to taste
• Fresh parsley, basil, mint, or dill for garnish
• Lemon slices or wedges for serving

Recipe yield: 4 servings. Shown for cooking scale, not as a health score.

Make itInstructions

1. Preheat oven to 425°F and line a large sheet pan with parchment paper.

2. Trim the tough ends off the asparagus and cut into 2-inch pieces.

3. In a large bowl, combine the cherry tomatoes, olives, sliced red onion, asparagus, minced garlic, lemon zest, red pepper flakes, and fresh oregano.

4. Drizzle the vegetables with olive oil and season generously with salt and pepper, then toss to coat evenly.

5. Spread the seasoned vegetables in an even layer on the prepared sheet pan.

6. Pat the cod fillets dry and place them on top of or nestled between the vegetables.

7. Drizzle the cod with olive oil, season with salt, pepper, and a pinch of red pepper flakes.

8. Roast in the preheated oven for 12-15 minutes, until the cod is cooked through and flakes easily with a fork.

9. Remove from the oven and squeeze fresh lemon juice over everything.

10. Garnish with fresh herbs and lemon slices, then serve immediately.

Adapted from feastingathome.com