Baked COD: With Artichokes, Sun-Dried Tomatoes, And Olives
- 15m Prep Time
- 40m Cook Time
- 55m Ready In
Baked cod fillets are nestled on a bed of artichoke hearts, sun-dried tomatoes, and olives, then roasted until flaky. Finished with lemon juice and fresh mint for a bright, Mediterranean-inspired meal.
Ingredients
- 4 skinless cod fillets
- Kosher salt
- freshly ground black pepper
- 2 can quartered artichoke hearts drained
- 1 small yellow onion thickly sliced
- 177 ml oil-packed sun-dried tomatoes drained (¼ cup oil reserved)
- 118 ml pitted Castelvetrano olives halved
- 3 clove garlic minced
- 9.86 ml fresh lemon zest
- 29.6 ml freshly squeezed lemon juice
- 29.6 ml fresh mint chopped
Nutrition (per serving, estimated)
Estimated based off 8 of 11 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 247 mg
- Iron: 4.19 mg
- Magnesium: 62 mg
- Phosphorus: 261 mg
- Potassium: 915 mg
- Zinc: 1.74 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 4 skinless cod fillets
- Kosher salt
- freshly ground black pepper
- 9.86 ml fresh lemon zest
- 29.6 ml freshly squeezed lemon juice
Prepare
- Drain 2 can quartered artichoke hearts
- 1 small yellow onion, thickly sliced
- 177 ml oil-packed sun-dried tomatoes, drained (¼ cup oil reserved)
- Halve 118 ml pitted Castelvetrano olives
- Mince 3 clove garlic
- Chop 29.6 ml fresh mint
Let's Cook
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Step 1.
Preheat the oven to 450°F. Pat the cod fillets dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Set aside.
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Step 2.
In a 10-inch oven-safe skillet, combine the drained artichoke hearts and thickly sliced onion. Drizzle with 2 tablespoons of the reserved oil from the sun-dried tomatoes, season with salt and pepper, and toss to coat. Roast in the oven until lightly browned, about 25 minutes, stirring halfway through.
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Step 3.
Carefully remove the skillet from the oven. Reduce the oven temperature to 425°F. Stir the sun-dried tomatoes, halved olives, minced garlic, lemon zest, and 1 tablespoon of the reserved tomato oil into the artichoke mixture.
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Step 4.
Nestle the seasoned cod fillets on top of the artichoke mixture. Brush the fish with the remaining 1 tablespoon of tomato oil. Bake until the fish flakes easily when gently pressed with a finger or reaches an internal temperature of 140°F, about 15 minutes.
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Step 5.
Carefully remove the skillet from the oven. Drizzle the lemon juice over the fish and vegetables, then sprinkle with chopped fresh mint before serving.