Flavorful Mediterranean fish dish

Tender cod fillets bathed in bright lemon, aromatic garlic, and fragrant olive oil create a dish that captures the essence of Mediterranean cooking. The fish bakes to perfect flakiness while soaking up the vibrant flavors, resulting in a meal that feels both nourishing and indulgent. This uncomplicated preparation lets the quality ingredients shine through, proving that the most satisfying dishes often require minimal fuss. With less than 30 minutes from start to finish, you'll have a restaurant-worthy seafood dinner that works equally well for busy weeknights or casual entertaining.

I discovered the magic of this preparation during a summer vacation to a tiny Greek island where the restaurants served the freshest catch of the day with little more than good olive oil, lemon, and herbs. The first time I tried recreating it at home, I worried it would lack the special quality I remembered. But as the aroma of lemon and garlic filled my kitchen, I was transported right back to that seaside taverna. My husband, typically indifferent to seafood, cleaned his plate and asked when we could have it again. Now it's our go-to meal when we want something that feels special without hours in the kitchen.

Ingredients You'll Need

• Fresh Cod Fillets: The star of this dish needs to be good quality, with firm, translucent flesh and a mild, clean scent. Look for fillets that are about 1 to 1½ inches thick at their thickest part for even cooking. Wild-caught Atlantic or Pacific cod typically has the best flavor, though sustainably farmed options work well too. The fillets should feel firm to the touch and appear moist but not wet or slimy.
• Extra Virgin Olive Oil: This isn't just a cooking medium but a flavor component, so choose something with character. Good Greek or Mediterranean olive oil offers fruity, peppery notes that enhance the dish. The oil should have a fresh, grassy aroma and slight peppery finish when tasted on its own. It forms the base of your marinade, coating the fish and infusing it with flavor while keeping it moist.
• Fresh Lemons: Both the juice and zest bring essential brightness to this dish. Choose plump, heavy lemons with thin, brightly colored skin for maximum juice and aromatic oils. Give them a gentle roll on the counter before juicing to release more liquid. The acids in the lemon juice slightly 'cook' the surface of the fish while adding a sunny Mediterranean flavor that cuts through the richness of the olive oil.
• Fresh Garlic: Provides aromatic depth that defines Mediterranean cooking. Look for firm bulbs with tight, papery skin and no sprouting. For this recipe, mince it very finely to distribute the flavor evenly throughout the marinade. The garlic should be fragrant but not overwhelming, complementing rather than dominating the delicate fish.
• Dried Oregano: Authentic Greek oregano has an intensity and complexity that regular oregano can't match. It's more aromatic with notes of thyme and marjoram. Rub the dried leaves between your fingers before adding to release the essential oils and maximize flavor. This herb provides the earthy, slightly bitter backbone that makes the dish distinctly Greek.
• Fresh Parsley: Adds a pop of color and fresh, herbaceous notes that brighten the finished dish. Italian flat-leaf parsley has more flavor than curly varieties and makes for a prettier garnish. The stems contain intense flavor, so finely chop some along with the leaves for maximum impact.

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Step-by-Step Instructions

Prepare your oven and baking dish properly:

Begin by positioning a rack in the center of your oven and preheating to 400°F (200°C). This moderate-high temperature allows the fish to cook quickly without drying out, creating the perfect balance of flakiness and moisture. Select a baking dish that comfortably fits your cod fillets with a little space between them—overcrowding causes the fish to steam rather than bake properly. A ceramic or glass dish works particularly well as it distributes heat evenly. Drizzle one tablespoon of olive oil across the bottom of the dish, tilting to coat evenly. This prevents sticking and starts building the flavorful base for your fish. The dish should be ready before you begin handling the fish to ensure a smooth preparation process.

Create a vibrant, aromatic marinade:

In a small bowl, combine three tablespoons of extra virgin olive oil, the juice of one large lemon (about two tablespoons), and the zest of half that lemon (about one teaspoon). The zest contains the fragrant oils that give an intense citrus aroma, so don't skip this step. Add two cloves of very finely minced garlic, one teaspoon of dried Greek oregano (crushed between your fingers to release its essential oils), half a teaspoon of sea salt, and a quarter teaspoon of freshly ground black pepper. Whisk these ingredients together until well combined and slightly emulsified. Take a moment to smell this mixture—it should be vibrantly aromatic with notes of citrus, garlic, and herbs. This scent is your first indicator of the wonderful flavors about to infuse your fish.

Prepare your cod fillets with care:

Pat four cod fillets (about 6 ounces each) dry with paper towels. This important step removes excess moisture, allowing the marinade to adhere better and promoting proper browning. Examine each fillet and remove any pin bones you find using fish tweezers or clean needle-nose pliers—these small bones can be unpleasant surprises when eating. Arrange the fillets in your prepared baking dish, skin side down if they still have skin attached. Leave a small space between each piece to ensure even cooking. The fillets should lie flat; if they're thicker on one end, you can make a small incision in the thicker part to help them cook more evenly.

Season and dress the fish generously:

Pour the prepared marinade evenly over the cod fillets, using a spoon to ensure each piece is thoroughly coated. Lift each fillet slightly to allow some of the marinade to flow underneath. This creates flavor from all sides and prevents the bottom from drying out. If you have time, cover the dish and refrigerate for 15-20 minutes to allow the flavors to penetrate the fish more deeply. If you're short on time, it's absolutely fine to proceed directly to baking—the dish will still be delicious. The acid in the lemon juice will begin to work on the proteins immediately, creating flavor and tenderness even in this short time.

Bake with attention to timing and doneness:

Place the baking dish on the center rack of your preheated oven. Bake uncovered for 12-15 minutes, depending on the thickness of your fillets. The key to perfectly cooked cod is attentiveness—overcooking by even a minute can dry out this delicate fish. Start checking at the 10-minute mark by gently inserting a fork into the thickest part of one fillet. When done, it should flake easily but still appear moist. The flesh will transform from translucent to opaque white, but shouldn't look dry or begin to separate excessively. The internal temperature should reach 130-135°F (54-57°C) for optimal texture. During baking, spoon some of the pan juices over the fillets once or twice to baste them and keep them moist.

Add optional flavor enhancements before serving:

If using feta cheese, remove the baking dish from the oven when the fish is just cooked and sprinkle 1/3 cup of crumbled feta over the fillets. The residual heat will slightly warm and soften the cheese without melting it completely, preserving its distinct texture and tangy flavor. For an extra touch of brightness, thinly slice half a lemon and tuck the slices between or around the fillets during the last five minutes of baking. These warm lemon slices not only look beautiful but also release additional aromatic oils as they heat. If you enjoy olives, scatter a handful of pitted Kalamata or green olives around the fish for authentic Greek flavor and appealing color contrast.

Rest briefly before garnishing:

Allow the fish to rest in the baking dish for 2-3 minutes after removing from the oven. This brief resting period allows the proteins to relax and the juices to redistribute, resulting in more tender, flavorful fish. During this time, finely chop two tablespoons of fresh parsley for garnishing. If you have fresh dill available, a tablespoon of chopped dill makes a wonderful addition to the garnish, adding another layer of aromatic flavor that pairs beautifully with the lemon and fish. After resting, spoon some of the pan juices over each fillet one final time before garnishing.

Finish with fresh touches and serve immediately:

Sprinkle the chopped parsley (and dill, if using) over the cod fillets. If you didn't add feta earlier and would like to include it, now is the time to scatter it over the dish. For a final professional touch, add a light drizzle of your best extra virgin olive oil over each portion—this creates a beautiful sheen and adds a fresh layer of flavor. Serve immediately, accompanied by lemon wedges for squeezing at the table. Each portion should include plenty of the flavorful pan juices, which are perfect for drizzling over sides or sopping up with crusty bread. The finished dish offers a stunning presentation with minimal effort—white fish flecked with herbs, surrounded by golden juices and perhaps bright spots of feta.

I learned the importance of proper fish cooking after serving sadly overcooked cod to dinner guests years ago. The dry, rubbery result was so disappointing that I almost gave up cooking seafood altogether. Then a Greek friend shared her grandmother's simple rule: 'When you think it's almost done, it's done.' Following this advice transformed my fish dishes. My family now jokes that I hover anxiously by the oven when baking cod, but the results speak for themselves. My daughter, who claimed to hate all fish, tried this recipe and declared it 'actually good' – high praise from a picky teenager!

Mediterranean Sides to Serve

This light, flavorful fish pairs beautifully with traditional Greek accompaniments. A classic Greek salad with ripe tomatoes, cucumber, red onion, Kalamata olives, and feta dressed simply with olive oil and red wine vinegar creates a refreshing contrast to the warm fish. The cool, crisp vegetables complement the tender cod perfectly.

For a heartier meal, serve alongside lemon-herb roasted potatoes. Toss baby potatoes with olive oil, lemon zest, oregano, and garlic, then roast until crispy outside and tender inside. The potatoes can cook in the oven alongside the fish—just start them about 25 minutes earlier.

A simple side of steamed greens dressed with olive oil and lemon juice adds nutritional balance and vibrant color. Spinach, Swiss chard, or broccolini work particularly well, requiring just a few minutes of cooking time while the fish rests.

Make It a Feast

Turn this dish into a complete Greek-inspired feast by adding a few simple appetizers and sides. Start with store-bought or homemade tzatziki and warm pita triangles for dipping. The cool, tangy yogurt sauce provides a delightful contrast to the lemony fish.

Offer a simple mezze platter with good olives, chunks of feta, sliced cucumber, and perhaps some stuffed grape leaves. These can be prepared in advance, making the actual dinner service effortless.

End the meal with a light dessert like Greek yogurt drizzled with honey and topped with crushed walnuts and a sprinkle of cinnamon. The tangy yogurt and sweet honey create a satisfying conclusion without being overly heavy after a fish dinner.

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Adapt for Different Dietary Needs

This recipe is naturally gluten-free and can be easily modified for different dietary preferences. For dairy-free diners, simply omit the feta cheese—the dish is still complete and delicious without it. The lemon and herbs provide plenty of flavor.

For those following low-carb or keto diets, this dish fits perfectly into your meal plan with no modifications needed. Serve with additional green vegetables instead of potatoes for a completely low-carb meal.

If you're cooking for someone who doesn't enjoy cod, this preparation works beautifully with other white fish such as halibut, sea bass, or snapper. Adjust cooking times accordingly, as thicker or thinner fillets may need slightly more or less time in the oven.

I've prepared this dish countless times over the years, and it never fails to transport me back to those carefree days eating at a seaside taverna with the Mediterranean stretching endlessly before me. There's something almost magical about how a few quality ingredients, prepared simply, can create such a powerful sensory memory. When life feels particularly hectic, this is the recipe I turn to—not just for its ease and reliability, but for the moment of tranquility it brings to our dinner table. The bright flavors remind us that sometimes the simplest things are truly the most satisfying.

Frequently Asked Questions

→ Can I use a different type of fish?

Yes! If cod isn't available, haddock, halibut, or tilapia work great as substitutes in this recipe.

→ Is this recipe dairy-free?

The recipe is dairy-free if you skip the optional feta cheese garnish.

→ How do I know when the fish is done?

The cod is done when it's opaque and flakes easily with a fork, typically after 12-15 minutes of baking.

→ Can I make this ahead of time?

While best served fresh, you can prepare the marinade ahead of time and coat the fish just before baking.

→ What sides go well with Greek baked cod?

Greek salad, roasted vegetables, or lemon rice make perfect sides for this Mediterranean fish dish.