Mediterranean Cod with Olives and Feta
A tasty dish with a Mediterranean flair. Omit feta to make dairy-free.
4 cod filets – thick cut, or other white fish – washed and patted dry
1 tablespoons fresh lemon juice
2 tablespoons olive oil, plus a bit more to prepare baking dish
4 garlic cloves, minced
1 medium onion, chopped
1 tablespoons canned tomato paste (Check label for allergens)
3 medium tomatoes with juices, chopped well (or one 14-ounce can of chopped tomatoes)
¼ cup of fresh thyme leaves, chopped (or 2 teaspoon dried)
2 teaspoons fresh marjoram leaves, chopped (or 1 teaspoon dried)
¼ cup of green olives with pimentos, sliced
Salt and pepper, to taste
¼ cup of feta cheese - optional (Omit for dairy-free)
Preheat oven to 375 degrees F.
Prepare a baking dish by lightly coating the bottom with olive oil. Place the cod filets in the dish and sprinkle with the lemon juice. Set aside.
In a large skillet over medium-high, heat the remaining oil and cook the garlic and onion until soft and transparent. Next add the tomato paste, and stir to blend. Cook for another minute, and then add the tomatoes, herbs and olives. Season with the salt and pepper.
Reduce the heat to medium and cook for about 10 minutes, stirring occasionally. Pour the herbed-tomato sauce over the fish, and sprinkle with the feta cheese (omit for dairy-free). Bake for about 20-30 minutes, or until the fish is cooked through and flakes easily.
Serves 4.
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