This light, flaky Mediterranean Cod dish is packed with flavor! Olives, artichoke hearts, cherry tomatoes, peppers, and fresh herbs combine to create the most delicious dish. It’s an easy 1-dish meal that’s a healthy weeknight dinner, and it’s ready in minutes!
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Cod is one of my favorite fishes. It’s readily available, inexpensive, and easy to work with. Plus, it works so well in recipes like this fresh and flavorful Mediterranean Cod recipe.
I love cooking with Mediterranean flavors. The combination of tomatoes, artichokes, onions, olives, and sweet red peppers cook down to create a light sauce that’s plate-licking-worthy.
Easy enough for a weeknight meal, I love Mediterranean Cod, and I bet you will, too!
Ingredients
- Fresh cod fillets – You can also use cod loins. I prefer fresh over frozen cod, but frozen and thawed will work.
- Herbs de Provence – This is a blend of herbs. See my notes below if you don’t have any on hand.
- Salt and pepper
- Olive oil – Keep with the Mediterranean theme and use good olive oil.
- Garlic – Freshly minced garlic.
- Red onion – Adds some color, crunch, and flavor.
- Red bell pepper – For color and a touch of sweetness.
- Cherry tomatoes – Or grape tomatoes.
- Artichoke hearts – Jarred or canned, and save some of the marinating liquid from the jar.
- Olives – I used green olives but use your favorite. Kalamata olives and black olives would be great in this recipe.
What Is Herbs de Provence?
Herbs de Provence is a blend of dried herbs inspired by the flavors of Southern France. It is traditionally a combination of thyme, savory, rosemary, marjoram, and oregano, though sometimes you’ll find blends with tarragon, fennel, or chervil. If you can’t find it in your grocery store, combine 1/4 teaspoon of each of thyme, rosemary, oregano, and savory, if you have it.
How To Make Mediterranean Cod
- Season the cod with salt, pepper, and herbs.
- Heat the olive oil in a large skillet and pan-fry the cod for 2-3 minutes, then flip and cook an additional 1-2 minutes or until the fish is flaky and opaque. Remove the fish and set it on a plate to keep warm.
- Cook the garlic and red onions for 1-2 minutes or until they start to soften, then add the red bell pepper strips and cherry tomatoes.
- Add the artichoke heart marinating liquid and cook until the tomatoes start to blister and soften (some can split open that’s OK.)
- Add the fish back to the pan and add the artichoke hearts and olives. Heat through, then serve!
Chef Jenn’s Tips
- Don’t overcook the fish – fish only needs to get to about 130-135F on a digital thermometer (the government says 145F, but that’s too high, in my cheffy opinion)
- Switch up the veggies! Zucchini, eggplant, green beans, fennel, and more will all work in this recipe.
- Cod is my pick for this recipe, but halibut, pollock, haddock, and more would all work. Just stick to meatier fish options.
Recommended
Make it a Meal
There’s so much flavor in this dish that you don’t want to have side dishes that are too fancy or flavorful. Simple rice or cauliflower rice is perfect for soaking up all the sauce, a light salad on the side topped with your favorite dressing is perfect with this easy cod recipe, or go a bit fancier with something like spaetzle.
Don’t forget about dessert – with such a healthy dinner, you can splurge a little for dessert. I love Blueberry Grunt or even just a cookie for something sweet after dinner.
Step By Step Images
Mediterranean Cod
Ingredients
- 4 cod fillets 4-6 ounces each
- 1 tablespoon olive oil
- 1 teaspoon herbs de provence
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 cloves garlic minced
- 1/2 cup red onion sliced
- 2 cups cherry tomatoes
- 1/2 red bell pepper sliced
- 1/2 cup artichoke hearts
- 1/4 cup marinating liquid from artichoke hearts
- 1/2 cup olives
- 2 tablespoons parsley chopped, to garnish
Instructions
- Season the cod with salt, pepper, and herbs.
- Heat the olive oil in a large skillet and pan-fry the cod for 2-3 minutes then flip and cook an additional 1-2 minutes or until the fish is flaky and opaque. Remove the fish and set it on a plate to keep warm.
- Cook the red onions and garlic in residual oil for 1-2 minutes or until they just start to soften, then add the red bell pepper strips, and cherry tomatoes.
- Add the artichoke heart marinating liquid and cook just until the tomatoes start to blister and soften (some can split open that's OK.)
- Add the fish back to the pan and add the artichoke hearts and olives. Heat through then serve!
Notes
Chef Jenn’s Tips
- Don’t overcook the fish – fish really only needs to get to about 130-135F on a digital thermometer (the government says 145F but that’s too high, in my cheffy opinion)
- Switch up the veggies! Zucchini, eggplant, green beans, fennel, and more will all work in this recipe.
- Cod is my pick for this recipe, but halibut, pollock, haddock, and more would all work. Just stick to meatier fish options.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
