Rita's Kitchen: Mediterranean Baked Cod
Rita's Kitchen: Mediterranean Baked Cod
Posted on
May 07, 2024

"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"  -Rita (SaturdayTable)

Serves: 4 
Cook time: 30 minutes (10 minutes active)

• 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 
• salt 
• 1 lemon, sliced

  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.
  2. Add potatoes to a large baking dish, along with fennel, cherry tomatoes, shallot, olives, capers, and 1 tbsp of herbes de Provence.
  3. Sprinkle generously with salt, and mix.
  4. Place cod fillets on top.
  5. Drizzle fish and veggies with olive oil, and pour over white wine.
  6. Season cod fillets with salt and remaining 1/2 tbsp of herbes de Provence.
  7. Place lemon slices on top of the fish and veggies.
  8. Bake for 15-20 minutes until the fish is opaque.
  9. Make sure to pour some of the pan sauce over it when you serve.

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