👩🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2
Gently pat the cod fillets dry with paper towels. Set aside.
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3
In a small bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh parsley, chopped fresh dill, and dried oregano. Season with salt and black pepper to taste.
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4
Place the cod fillets on the prepared baking sheet. Spoon about half of the herb-lemon mixture evenly over the fish.
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5
If using, scatter the halved cherry tomatoes and Kalamata olives around the fillets. Arrange the thin lemon slices over and around the fish.
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6
Bake for 12-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time may vary slightly based on fillet thickness.
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7
Carefully transfer the baked cod to serving plates. Drizzle any accumulated pan juices over the fish before serving. Serve immediately with your favorite whole grain or salad.
💡 Notes
Feel free to use any firm white fish in place of cod, such as halibut, snapper, or sea bass. For an added layer of flavor, a sprinkle of red pepper flakes can be added to the herb mixture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, though fresh fish is always best consumed immediately.
🥗 Nutrition (per serving)
Calories
285 kcal
Protein
35g
Total Fat
13g
Saturated Fat
2g
Carbs
6g
Fiber
1g
Sugar
2g
Sodium
380mg
Cholesterol
70mg
