10 Delicious Mediterranean Cod Recipes to Savor
Cod is honestly one of those fish that never lets you down. It’s mild, it flakes perfectly, and it soaks up Mediterranean flavors like a dream.
I’m talking bright lemon, salty olives, fresh herbs, and juicy tomatoes. These recipes are easy enough for weeknights but impressive enough for company. Trust me on this.
1. Greek Lemon Garlic Baked Cod
Ingredients:
- 4 cod fillets (about 6 oz each)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- Juice of 2 lemons
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, chopped
- Lemon slices for topping
Instructions:
Step 1: Preheat your oven to 400°F and grab a baking dish.
Pat those cod fillets completely dry with paper towels. This matters more than you think because wet fish won’t brown properly. Place them in your baking dish with a little space between each piece.
Looks simple right now, but wait.
Step 2: Mix the olive oil, minced garlic, lemon juice, oregano, salt, and pepper in a small bowl.
Whisk it until everything blends together nicely. The smell alone is amazing already. Pour this mixture right over the fish, making sure every fillet gets coated.
Use a spoon to drizzle it evenly if you need to.
Step 3: Top each fillet with a couple of lemon slices.
They’ll caramelize slightly in the oven and look gorgeous when you serve this. I learned this trick from my mom and it’s stayed with me forever. Slide the dish into your preheated oven.
Step 4: Bake for 12 to 15 minutes, depending on how thick your fillets are.
You’re looking for the fish to flake easily with a fork and turn opaque white. Too thick? Add a couple more minutes. The lemon slices will start to brown at the edges, which is exactly what you want.
Pull it out, sprinkle fresh parsley on top, and you’re done.
2. Mediterranean Tomato Basil Cod
Ingredients:
- 4 cod fillets (about 6 oz each)
- 2 cups cherry tomatoes, halved
- 1/4 cup Kalamata olives, pitted and halved
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon black pepper
Instructions:
Step 1: Preheat your oven to 375°F.
Grab a baking dish big enough to fit all four fillets without crowding them. Arrange the cod in the dish and season both sides with a pinch of salt and pepper. Don’t skip seasoning the fish directly because the topping won’t be enough on its own.
This is your flavor base.
Step 2: Toss the cherry tomatoes, olives, garlic, olive oil, red pepper flakes, and half the basil in a bowl.
Mix it all together until the tomatoes are coated in oil and garlic. Taste a tomato if you want. You can adjust the salt here if needed, but remember the olives are already salty.
Spoon this mixture generously over and around the cod fillets.
Step 3: Slide the dish into the oven and bake for 18 to 20 minutes.
The tomatoes will start to burst and release their juices, creating this light, flavorful sauce. The fish should be opaque and flake easily when it’s done. If your fillets are on the thinner side, check around 15 minutes.
Honestly, easiest step.
Step 4: Pull it out and immediately top with the remaining fresh basil.
The heat from the dish will release the basil’s aroma and it smells incredible. Serve this with crusty bread to soak up all that tomato and olive oil at the bottom. I make this every time I have people over because it looks fancy but takes zero effort.
You’ll love this.
3. Cod with Feta and Spinach
Ingredients:
- 4 cod fillets (about 6 oz each)
- 3 cups fresh spinach
- 1/2 cup crumbled feta cheese
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup diced tomatoes (canned or fresh)
- 1/4 cup Kalamata olives, sliced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
Instructions:
Step 1: Heat 1 tablespoon of olive oil in a large skillet over medium heat.
Toss in the garlic and let it cook for about 30 seconds until it smells amazing. Add the spinach and stir it around until it wilts down, which happens fast. Like, really fast.
Once it’s wilted, stir in the diced tomatoes and olives, then remove from heat.
Step 2: Preheat your oven to 400°F and lightly grease a baking dish.
Spread the spinach mixture evenly across the bottom of the dish. This creates a flavorful bed for the fish to sit on. Season your cod fillets with salt, pepper, and oregano on both sides.
Place them right on top of the spinach.
Step 3: Drizzle the remaining tablespoon of olive oil over the fish.
Sprinkle the crumbled feta cheese generously on top of each fillet. Don’t be shy with the feta because it adds so much flavor and gets a little golden in the oven. Wondering if you can use frozen spinach? You can, just make sure it’s thawed and squeezed dry first.
Step 4: Bake for 15 to 18 minutes until the fish is cooked through.
The feta will get slightly melty and the edges might brown a little, which is perfect. The cod should flake easily and the spinach underneath will soak up all the juices. I burned this once by walking away to fold laundry, so set a timer.
Serve it straight from the dish.
4. Spanish Style Cod with Peppers
Ingredients:
- 4 cod fillets (about 6 oz each)
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 medium onion, sliced
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh thyme sprigs
Instructions:
Step 1: Preheat your oven to 425°F.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium high heat. Add the sliced peppers and onions, and let them cook for about 5 to 7 minutes, stirring occasionally. You want them to soften and start to get a little caramelized at the edges.
Toss in the garlic, paprika, and cumin, and stir for another minute.
Step 2: Push the peppers and onions to the sides of the skillet, making space in the center.
Season your cod fillets on both sides with salt and pepper. Place them right in the middle of the skillet, nestled among the veggies. Drizzle the remaining tablespoon of olive oil over the fish.
Lay a few fresh thyme sprigs on top.
Step 3: Transfer the entire skillet to the oven.
Bake for 12 to 15 minutes, depending on the thickness of your fillets. The fish will turn opaque and flake easily when it’s ready. The peppers will continue to soften and caramelize, soaking up all those smoky, garlicky flavors.
This is where it gets good.
Step 4: Pull the skillet out and let it rest for a minute before serving.
The peppers and onions make the perfect side, so you don’t even need much else. Maybe some rice or crusty bread. I love this one because it’s all cooked in one pan and cleanup is so easy.
Right?
5. Mediterranean Cod and Chickpea Stew
Ingredients:
- 4 cod fillets (about 6 oz each), cut into chunks
- 1 can (15 oz) chickpeas, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 3 cups baby potatoes, halved
- 1 medium onion, diced
- 3 cloves garlic, minced
- 3 cups fish or vegetable broth
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Step 1: Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the diced onion and cook for about 4 minutes until it softens and turns translucent. Stir in the garlic, paprika, and cumin, letting everything cook together for another minute. Your kitchen smells amazing already.
This is your flavor base for the whole stew.
Step 2: Add the potatoes, chickpeas, diced tomatoes, and broth to the pot.
Bring everything to a boil, then reduce the heat to a simmer. Let it cook for about 15 to 20 minutes, or until the potatoes are fork tender. Stir occasionally so nothing sticks to the bottom.
Too thick? Add a splash of water or more broth.
Step 3: Gently add the cod chunks to the pot.
Don’t stir too aggressively or the fish will break apart. Just nestle the pieces into the liquid and let them cook for about 5 to 7 minutes. The cod will turn opaque and flaky when it’s done.
Season with salt and pepper to taste.
Step 4: Ladle the stew into bowls and top with fresh parsley.
Serve with crusty bread on the side for dipping. This is one of those meals that tastes even better the next day because the flavors have time to meld together. I make this every Sunday during colder months.
So comforting.
6. Herb Crusted Cod with Olive Tapenade
Ingredients:
- 4 cod fillets (about 6 oz each)
- 1/2 cup breadcrumbs (panko works great)
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh thyme, chopped
- 3 tablespoons olive oil, divided
- 1/2 cup pitted Kalamata olives
- 2 tablespoons capers
- 1 clove garlic
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions:
Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, mix the breadcrumbs, parsley, thyme, and 2 tablespoons of olive oil until everything is evenly combined. The breadcrumbs should feel slightly moist. Season your cod fillets with a little salt and pepper on both sides.
Place them on the prepared baking sheet.
Step 2: Press the herb breadcrumb mixture firmly onto the top of each fillet.
Use your hands to really pack it down so it sticks. You want a nice even layer covering the entire top surface. Drizzle a tiny bit more olive oil over the breadcrumbs if they look dry.
This helps them get golden and crispy.
Step 3: Bake for 12 to 15 minutes until the fish is cooked through and the crust is golden brown.
The breadcrumbs should be crispy and toasted on top. If they’re not as brown as you’d like, pop the tray under the broiler for 1 to 2 minutes. Watch it closely because it can burn fast.
Pause here and make the tapenade.
Step 4: While the fish bakes, blend the olives, capers, garlic, lemon juice, and remaining tablespoon of olive oil in a food processor.
Pulse until it’s chunky but spreadable. Not sure when it’s done? It should look like a rough paste. Serve each fillet with a generous spoonful of tapenade on the side or right on top.
You’ll love this.
7. Italian Lemon Capers Cod
Ingredients:
- 4 cod fillets (about 6 oz each)
- 3 tablespoons butter
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/4 cup capers, drained
- Juice of 1 lemon
- 1/2 cup white wine (or chicken broth)
- 1/4 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon slices for garnish
Instructions:
Step 1: Pat your cod fillets dry and season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium high heat. Once it’s shimmering, carefully add the fillets. Let them cook undisturbed for about 3 to 4 minutes on the first side until they develop a nice golden crust.
Flip them gently and cook for another 3 minutes.
Step 2: Remove the fish from the skillet and set it aside on a plate.
Lower the heat to medium and add the butter to the same skillet. Let it melt, then toss in the garlic and cook for about 30 seconds. The butter will start to brown slightly and smell nutty.
Add the capers and stir them around.
Step 3: Pour in the white wine and lemon juice, scraping up any browned bits from the bottom of the pan.
Let the sauce simmer for 2 to 3 minutes until it reduces slightly and thickens just a bit. This is where all the magic happens. Taste it and adjust the seasoning if needed.
Only have olive oil? That works, but butter makes it richer.
Step 4: Return the cod to the skillet and spoon the sauce over the top.
Let everything warm through for about a minute. Sprinkle fresh parsley all over and serve immediately with lemon slices on the side. I learned this from my mom and it’s my favorite way to cook cod.
Looks messy right now, trust the process.
8. Mediterranean Cod over Quinoa
Ingredients:
- 4 cod fillets (about 6 oz each)
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup diced cucumber
- 1/2 cup diced red bell pepper
- 1/2 cup crumbled feta cheese
- 1/4 cup toasted sliced almonds
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 1 teaspoon cumin
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions:
Step 1: Cook the quinoa by bringing the vegetable broth to a boil in a medium saucepan.
Add the rinsed quinoa, reduce the heat to low, and cover. Let it simmer for about 15 minutes until all the liquid is absorbed. Remove from heat and let it sit covered for 5 more minutes, then fluff it with a fork.
This makes perfectly fluffy quinoa every time.
Step 2: While the quinoa cooks, season your cod fillets with cumin, salt, and pepper.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the fillets and cook for about 4 minutes per side until they’re golden and flake easily. Don’t flip them too early or they’ll stick.
Set them aside when done.
Step 3: In a large bowl, toss the cooked quinoa with cucumber, red bell pepper, feta, almonds, remaining olive oil, and lemon juice.
Mix everything together until well combined. Taste and adjust the seasoning. You can add more lemon juice if you want it brighter.
This is your quinoa salad base.
Step 4: Divide the quinoa mixture among four plates or bowls.
Top each serving with a piece of cod. Sprinkle fresh parsley over everything and add a few extra toasted almonds if you’re feeling fancy. The textures in this dish are so good, crunchy almonds, fluffy quinoa, flaky fish.
So easy.
9. Pesto Crusted Mediterranean Cod
Ingredients:
- 4 cod fillets (about 6 oz each)
- 1/2 cup basil pesto (store bought or homemade)
- 1/4 cup grated Parmesan cheese
- 1/4 cup breadcrumbs
- 2 tablespoons olive oil
- 1 cup cherry tomatoes, halved
- Salt and pepper to taste
- Fresh basil for garnish
Instructions:
Step 1: Preheat your oven to 375°F and lightly grease a baking dish.
Place your cod fillets in the dish and season them lightly with salt and pepper. In a small bowl, mix together the pesto, Parmesan cheese, and breadcrumbs until it forms a thick paste.
This is going to be your crust.
Step 2: Spread the pesto mixture evenly over the top of each fillet.
Use the back of a spoon to smooth it out and make sure it covers the whole surface. Press it down gently so it sticks. Scatter the cherry tomatoes around the fish in the baking dish.
Drizzle everything with olive oil.
Step 3: Bake for 15 to 18 minutes until the fish is cooked through and the crust is golden.
The pesto will get slightly crispy on top and the tomatoes will start to blister and release their juices. If the crust isn’t as golden as you’d like, turn on the broiler for the last minute or two.
Watch it closely so it doesn’t burn.
Step 4: Remove from the oven and let it rest for a minute.
Garnish with fresh basil leaves before serving. The combination of pesto, Parmesan, and sweet roasted tomatoes is honestly incredible. Serve this with pasta or a simple green salad.
This is my favorite part.
10. Moroccan Inspired Spiced Cod
Ingredients:
- 4 cod fillets (about 6 oz each)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 3 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/4 cup fresh cilantro, chopped
- Salt and pepper to taste
Instructions:
Step 1: Mix the cumin, coriander, cinnamon, paprika, cayenne, salt, and pepper in a small bowl.
This is your spice blend and it smells incredible. Pat your cod fillets completely dry with paper towels. Rub the spice mixture all over both sides of each fillet, pressing gently so it sticks.
Let them sit for about 5 minutes.
Step 2: Heat the olive oil in a large skillet over medium high heat.
Add the garlic and cook for about 30 seconds until fragrant. Carefully place the spiced cod fillets in the skillet. Let them cook undisturbed for about 4 minutes until the bottom develops a nice crust.
The spices will toast and smell amazing.
Step 3: Flip the fillets gently and cook for another 3 to 4 minutes on the other side.
The fish should be opaque and flake easily when done. If your fillets are thicker, give them an extra minute or two. Drizzle the lemon juice over the top right before you remove them from the heat.
Quick check, does it flake? You’re done.
Step 4: Transfer to a serving plate and top with fresh cilantro.
These warm spices pair so well with the mild cod, and the lemon brightens everything up. Serve with couscous, rice, or roasted vegetables. I make this when I want something different but still quick.
Honestly, better than store bought spice blends.
Final Thoughts
These Mediterranean cod recipes prove you don’t need fancy ingredients or tons of time to make something delicious. Each one brings bold flavors and simple techniques that work every time. Pick your favorite and get cooking tonight. Let me know which one you try first in the comments!
