Ingredients
4 cod fillets (6 oz each), fresh or thawed
14 oz drained jarred artichoke hearts, quartered
1/2 cup pitted kalamata olives, sliced
2 tablespoons drained capers
1/4 cup extra virgin olive oil
3 cloves garlic, minced
1 large lemon, juiced and zested
2 tablespoons chopped fresh parsley
1 teaspoon dried oregano
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
In a bowl, mix olive oil with garlic, oregano, lemon juice, and a pinch of salt
Place cod fillets on a parchment-lined baking sheet, top with lemon slices and quartered artichokes
Evenly distribute olives and capers over the fillets
Sprinkle parsley and the garlic-olive mixture around the fish
Season with additional salt and pepper
Bake for 25 minutes or until fish is flaky and artichokes are tender
Garnish with fresh lemon zest before serving
Notes
Rinse capers briefly to reduce saltiness if needed
Use halibut or haddock as an alternative to cod
Adjust garlic quantity to personal taste
Substitute green olives for milder flavor
One baking dish simplifies cleanup and enhances flavor melding
Drain artichokes thoroughly to avoid excess moisture
- Prep Time: 15
- Cook Time: 25
- Category: Mediterranean Table
- Method: Baking
- Cuisine: Mediterranean
- Diet: Non-meat
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 650mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 85mg