Sheet Pan Mediterranean Baked Cod with Parsley Garlic Oil

Wild-caught cod fillets: cod is a tender white fish that holds up well in the oven and has a very neutral flavor that is a blank canvas for whatever seasonings you like to add. You can get a large cod loin and slice it into fillets yourself but I usually by the individually wrapped cod fish fillets in the frozen section at Costco. Frozen or fresh cod will work.

Veggies: a mix of grape tomatoes (or cherry toms), zucchini and shallot add a pop of flavor and nutrition and cook quickly with the cod.

Kalamata olives: salty and bold, olives bring briny balance and lots of big flavor. You find them in the olive bar or condiment aisle of the grocery store. You could also use green olives or castelvetrano olives.

Lemon: you can’t have white fish without lemons! Buy seedless lemons if possible so you don’t have to deael with fishing out seeds. We use both the lemon zest and fresh lemon slices in this dish.

Extra virgin olive oil: olive oil is the base of the parsley drizzle and provides moisture and heart-healthy fats to an otherwise very lean fish.

Red wine vinegar: vinegar adds tang and contrast to the drizzle. You could use white wine vinegar or apple cider vinegar if you don’t have red.

Parsley: fresh and vibrant, it makes the drizzle herbaceous and punchy. I like flat-leaf parsley.

Garlic: a whole fresh garlic clove provides the savory backbone in the drizzle.

Honey: honey provides a touch of sweetness to balance the vinegar and garlic.

Seasonings: keeping it simple here- kosher salt, fresh cracked pepper and dried oregano go a long way!

For serving: jasmine rice, couscous, quinoa or orzo are all delicious sides that pair perfectly with Mediterranean cod. I also love a sprinkle of feta, drizzle of balsamic glaze and handful if extra herbs.

Variation Ideas

• Swap the cod for halibut, haddock, sea bass or even salmon if that’s what you’ve got on hand. Cooking times will vary based on which fish you use and the thickness of the fillet.
• Other veggies that would work well: thinly sliced red onion, red bell pepper or asparagus.
• Add a pinch of red pepper flakes to the drizzle if you like a little heat.
• Instead of the parsley oil, try pesto sauce or chimichurri!
• Serve with fluffy herbed couscous, orzo tossed with parmesan cheese and butter or steamed rice.

How to Make Mediterranean Baked Cod

Preheat oven to 450°F and line a rimmed sheet pan or large baking dish with parchment or a silicone mat. Pat cod dry with paper towels and season lightly with salt and pepper.