Cooking Lucid
Lemon Herb Baked Cod with Cherry Tomatoes and Olives
Flaky cod fillets baked with bright lemon, aromatic herbs, sweet cherry tomatoes, and briny olives for a light and healthy Mediterranean-inspired meal. This simple sheet pan dinner is ready in under 30 minutes.
Prep 10 min
Cook 20 min
Total 30 min
Serves 4
Ingredients
Step 1 — For the Sheet Pan
- 4 (6 oz) cod fillets
- 1 pint cherry tomatoes, halved
- 1/2 cup Kalamata olives, pitted and halved
- 2 tbsp olive oil
- 1 lemon, half thinly sliced, half juiced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/4 tsp red pepper flakes (optional)
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- 1
Preheat and Prep
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- 2
Arrange Vegetables
In a bowl, toss halved cherry tomatoes and olives with 1 tbsp olive oil, lemon juice, oregano, basil, red pepper flakes (if using), salt, and pepper. Spread evenly on the prepared baking sheet.
- 3
Prepare Cod
Pat cod fillets dry. Drizzle with remaining 1 tbsp olive oil, season with salt and pepper. Place cod fillets among the vegetables on the baking sheet.
- 4
Add Lemon Slices
Top each cod fillet with a few thin lemon slices.
- 5
Bake
Bake for 15-20 minutes, or until cod is opaque and flakes easily with a fork, and tomatoes are softened and slightly burst.
- 6
Garnish and Serve
Garnish with fresh chopped parsley before serving.
Nutrition per serving: 320 cal · 35g protein · 15g carbs · 14g fat · 4g fiber
