Wild Alaskan Pacific Cod

Mediterranean Cod with Tomatoes and Olives

Bright, briny flavors of the Mediterranean in one easy pan

This Mediterranean cod recipe is proof that healthy eating and bold flavor go hand in hand. Wild Alaskan Pacific cod bakes atop a vibrant mixture of burst cherry tomatoes, kalamata olives, capers, and oregano, soaking up all the bright, briny juices. It's a one-pan meal that's naturally gluten-free, dairy-free, and heart-healthy, making it ideal for anyone following a Mediterranean diet. Ready in just 30 minutes from prep to plate.

Ingredients

• 4 wild Alaskan Pacific cod portions (6 oz each), thawed
• 2 pints cherry tomatoes, halved
• 1/3 cup kalamata olives, pitted and halved
• 2 tablespoons capers, drained
• 4 cloves garlic, thinly sliced
• 3 tablespoons extra-virgin olive oil
• 1 teaspoon dried oregano
• Pinch of red pepper flakes
• Salt and freshly ground black pepper
• Fresh basil and lemon wedges for serving

Instructions

1. Preheat oven: Set to 400°F. Choose an oven-safe skillet or baking dish large enough to hold the cod in a single layer.
2. Make the tomato-olive base: Toss cherry tomatoes, olives, capers, garlic, olive oil, oregano, and red pepper flakes together. Season with salt and pepper. Pour into the skillet.
3. Roast the base: Bake the tomato mixture for 10 minutes until the tomatoes burst and create a saucy base.
4. Add the cod: Season cod with salt and pepper. Nestle the portions into the bubbling tomato mixture, spooning some sauce over the tops.
5. Bake: Return to the oven for 10-12 minutes until the cod is opaque, flakes easily, and reaches an internal temperature of 145°F.
6. Serve: Tear fresh basil over the top and serve with lemon wedges. Spoon the tomato-olive sauce generously over each portion.