Our baked cod with potatoes, and a crunchy Mediterranean breading is the perfect sheet-pan dinner. We use cod fillet here, but you can make it with any white fish, fresh or frozen.
For more easy fish recipes, try our tuna steak, garlic shrimp, and Tuscan cod.
How to make baked cod (video)
Mediterranean Baked Cod
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Recipe
Baked Cod
This baked cod represents the essence of Italian and Mediterranean cooking.The potatoes are baked on the same tray with the cod and become incredibly flavorful as they absorb the fish's cooking juices. Louise and I love the combination of olives, lemon, cherry tomatoes, garlic, and parsley. We think you'll love it too! It's the same breading you'd eat on the east coast of Italy.
Video
Mediterranean Baked Cod
Ingredients
- 1⅔ pounds cod fillets fresh or defrosted - we used 6 fillets
- 2 pounds potatoes
- 1 sprig rosemary
- 12 cherry tomatoes halved
- ¼ cup black olives halved
- 1 cup breadcrumbs
- 3 tablespoons extra virgin olive oil
- 1 lemon
- 1 clove garlic grated
- 3 tablespoons flat-leaf parsley chopped
- ¾ teaspoon salt adjust salt to your liking
- ¼ teaspoon black pepper
Instructions
- POTATOES: Preheat oven to 375°F or 190°C.Cut 2 pounds potatoes into ¼-inch (0.6mm) slices, add them to your largest baking tray. You can peel them or keep the peel on. We keep it on.Season with 1½ tablespoons olive oil, 1 sprig rosemary, ½ teaspoon salt, and 2 twists of black pepper.Arrange on a single layer without much overlapping and bake for 30 minutes.
- BREADCRUMBS: to a small bowl, add 1 cup breadcrumbs, 3 tablespoons extra virgin olive oil, the grated zest of 1 lemon, 1 clove garlic (grated), 3 tablespoons flat-leaf parsley (chopped), ¾ teaspoon salt¾ teaspoon salt, and ¼ teaspoon black pepperCOD FILLETS: arrange 1⅔ pounds cod fillets (fresh or thawed) on a rimmed baking tray and season them with 1 tablespoon olive oil, the juice of 1 lemon, ½ teaspoon salt, and a few twists of black pepper.Set both aside to marinate while the potatoes cook.
- TOP WITH BREADCRUMBS: Take the potatoes out of the oven (keep oven on) and arrange the cod fillets on top of the potatoes. Drizzle the leftover marinade over fillets. Add 12 cherry tomatoes and ¼ cup black olives and top fillets with seasoned breadcrumbs.
- BAKE AND SERVE: Bake at 375°F or 190°C for 20 minutes, then broil (grill on top) for 5 minutes or until the bread gets golden brown.Serve your baked cod immediately next to a mixed salad for a complete meal.
Notes
TIPS
- We tested this recipe with both fresh and frozen cod. If using frozen, thaw first in the fridge over several hours.
- Avoid overcooking the cod. That's why we partially cook the potatoes first for at least 30 minutes. If your fillets are small they can be ready in as little as 15 minutes. In our tests, however, we found that most supermarket cod cooks in 18 to 20 minutes.
- Try to season with pinches rather than teaspoons and follow your instinct. You'll get the hand of it 💪.
- Cod: you can use most white fish such as branzino, haddock, hake, halibut, sea bas, sole, and many more.
- Rosemary: substitute thyme.
- Parsley: substitute dried oregano, just a few pinches or it'll overpower the cod.
- Cherry tomatoes: substitute sliced red onion.
- Potatoes: you can make the recipe without potatoes. In this case, arrange the fillet on a baking tray lined with parchment paper, top them with the breadcrumbs, and bake for 20 minutes.
Nutrition
Serving: 1 of 6Calories: 374kcalCarbohydrates: 43gProtein: 29gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 54mgSodium: 593mgPotassium: 1308mgFiber: 5gSugar: 4gVitamin A: 415IUVitamin C: 51mgCalcium: 87mgIron: 3mg
Tried this recipe?Tell us how it turned out! Leave a ⭐️ rating and a quick comment below—we read every single one—or mention @nico.recipes on Instagram 💬✨
noor says
great recipe! it also just makes cooking fun. it’s healthy, pretty and makes you feel creative. and also very tasty. honestly a winner for us!
Tracy G says
the bread crumb topping was absolutely delicious! wonderful recipe, this will have to be in our weekly rotation.
Louise Vestergaard says
Fantastic to hear, Tracy!! I'm so happy that you enjoyed the breadcrumb crust - it is the recipe from Nico's grandma ❤️. Thanks so very much for your comment. Kindest,
Louise
Donna says
Love this recipe guys. We made this for dinner and the whole family said it was the best dish I ever cooked. Thank you for the delicious recipes you are gifting us.
Nico Pallotta says
Thank you Donna. We are soooo happy your family liked the baked cod 🙂
All the best.
Nico