Mediterranean Baked Cod

With ingredients you should have in the fridge, this recipe of baked fish, is quick and can be served on a moment’s notice. A perfect dish for a weeknight’s dinner, it is ready in less than half hour.
Add it to your repertoire and although it is made with simple ingredients, it can be elevated for an elegant dinner. You can use any type of olives; green stuffed with pimentos, black olives would also work beautifully.

Serves 2
2 Cod fillets
50 Grams Green olives roughly chopped
3 Anchovies fillets finely chopped (almost puree)
1 Garlic clove finely chopped (almost puree)
Zest of a lemon
Juice of a lemon
1/4 Cup of Italian flat parsley finely chopped
2 Tablespoons Olive oil

Preheat your oven at 200 Celsius (450 F) and place your Cod fillets on a piece of parchment paper.
Drizzle a dash of olive oil on each fillet and season with salt and pepper.
Bake the fish for 5 minutes on one side, then flip it over and bake for a further 5 minutes. Let it rest for 5 minutes.
In the meantine, finely chop the anchovies and garlic together. I often use a mortar and pestle for this operation and turn these ingredients into a fine paste.
Add the zest of a lemon and its juice and mix well.
Add the flat parsley and olive oil. You can also add a few chili flakes for a spicy version.
I often use a pressure cooker to prepare potatoes whilst the fish is in the oven. Simply add a dash of olive oil and sprinkle with chopped shallots or green onions.
When ready to serve, place each fillet on a plate and drizzle a little bit of olive oil with a good dollop of the olive mixture.

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