this baked cod is a super quick and simple dish to make - the cod is baked in foil packets, which can just be tossed when it is done baking. plus it only takes about 25 minutes total to make! 10 minutes to prep and 15 to bake.
the cod is dried off rubbed with coriander, cumin, paprika, salt and pepper. it is then topped with tomatoes, red onion, capers and olives and baked in a bed of garlicky, lemon butter. top the filets with freshly chopped parsley and serve it alongside rice pilaf, a side salad and a crusty piece of bread.
mediterranean baked cod
yields: 4 servings
prep time: 10 minutes
cook time: 15 minutes
4 cod filets
1 tsp. ground coriander
1 tsp. cumin
½ tsp. paprika
1 tsp. Kosher salt
½ tsp. freshly ground black pepper
3 Tbsp. butter
4 garlic cloves, minced [or 2 tsp.]
½ cup fresh parsley, chopped and divided
¼ cup fresh lemon juice
1 lemon, sliced into circular pieces
3 Tbsp. capers
½ cup diced tomatoes
½ cup red onion, thinly sliced
½ cup castelvetrano olives
Preheat the oven to 400° and prepare 4 large lightly-greased pieces of tin foil.
In a small bowl whisk together the coriander, cumin, paprika salt and pepper.
Pat the cod filets dry and season both sides of each pieces with the spice mixture – rub the spices in a bit.
Place each filet into the center of each piece of tin foil and fold up the sides to create a bowl.
Evenly top each filet with some thinly sliced red onion, olives, diced tomatoes and lemon slices.
Melt 2 Tbsp. Butter in a sauté pan over medium-heat. Add the minced garlic and cook for 1 minute.
Remove the pan from the heat and whisk in the lemon juice and ¼ cup freshly chopped parsley.
Evenly pour the butter mixture over each piece of cod and seal the foil packets shut.
Place the packets onto a baking sheet and bake for 15 minutes.
Allow the filets to sit and cool before carefully slitting open the packets.