Mediterranean Baked Cod

An (almost) one-pan meal that packs oh so much flavor. The cod cooks on top of a bed of par-boiled potatoes, cherry tomatoes, fennel, shallots, olives, capers, and herbs de Provence, and everything simmers away with a little white wine and olive oil to create a lush pan sauce you’ll want to drink. Easy, light, fresh, delicious.

By Rita Kokshanian Mashkova

@saturdaytable

May 07, 2024

Mediterranean Baked Cod

By Rita Kokshanian Mashkova

Ingredients

1.5

lbs small yukon gold potatoes, cut in quarters (or large cut into bite-sized pieces)
1

bulb fennel, sliced
1

pint cherry tomatoes
1

shallot, sliced
1/2

cup olives of choice, pitted
1/4

cup capers
1.5

tbsp herbes de Provence, divided
1.5

lbs cod
1/3

cup olive oil
1/2

cup Gratsi white wine
1

lemon, sliced
Salt

Instructions

TOTAL TIME

30 Minutes

4 servings

While I love a complicated dish with a laundry list of ingredients and fancy-shmancy techniques every now and then, simple meals will always have my heart. Some well-sourced protein, a few veggies, herbs and seasoning –– that makes me a happy girl. And that's exactly what today's recipe is: a fish dish that's as simple to make as it is delicious. Mediterranean baked cod, cooked atop a bed of par-boiled potatoes, sliced fennel, cherry tomatoes, olives, and capers. Herbs de Provence compliment the tender white fish perfectly, and a splash of Gratsi white wine and a few slices of lemon tie everything together. It all comes together in the pan you cook it in, making it super simple. And the best part? While it's easy enough to cook any night of the week, it's also impressive enough to serve at a dinner party.

A glass baking dish with raw white fish fillets topped with herbs, surrounded by lemon slices, cherry tomatoes, red onion, and chopped yellow bell pepper, on a wooden table.

STEP 1

Place potatoes in a pot of salted water and bring to a boil. Cook until just fork tender, then drain. Meanwhile, preheat oven to 415 degrees.

Sliced fennel and red onions on a wooden cutting board, with a knife handle partially visible in the corner.

A fork is used to check the tenderness of boiled potato pieces held over a pot of hot water with a slotted spoon.

STEP 2

Add potatoes to a large baking dish, along with fennel, cherry tomatoes, shallot, olives, capers, and 1 tbsp of herbes de Provence.

A glass dish filled with a salad of cherry tomatoes, sliced potatoes, fennel, Kalamata olives, and capers. A glass of water and wooden board are visible in the background.

STEP 3

Sprinkle generously with salt, and mix.

STEP 4

Place cod fillets on top.

STEP 5

Drizzle fish and veggies with olive oil, and pour over white wine.

STEP 6

Season cod fillets with salt and remaining 1/2 tbsp of herbes de Provence.

STEP 7

Place lemon slices on top of the fish and veggies.

A close-up of a dish with sliced fennel, cherry tomatoes, yellow potato chunks, black olives, capers, and dried herbs, all arranged together and ready to be cooked.

STEP 8

Bake for 15-20 minutes until the fish is opaque.

STEP 9

Make sure to pour some of the pan sauce over it when you serve, enjoy!

A glass baking dish with white fish fillets topped with lemon slices and herbs, surrounded by cherry tomatoes, potatoes, and onions. The dish sits on a wooden table next to a vase of flowers and a cutting board.

Mediterranean Baked Cod

Mediterranean Baked Cod