Kosher recipes for Shabbat, Yom Tov and every weeknight Meat, dairy and pareve, always clearly marked

One Pan Mediterranean Kosher Cod With Olives

By /
Jump to Recipe Print Recipe

✓ Pesach-friendly. Pesach recipes and menu planner

PareveFish

One-pan Mediterranean cod is a quick, colorful weeknight dinner. Cod fillets bake with cherry tomatoes, Kalamata and green olives, red onion, garlic and oregano, and the tomatoes burst into a light sauce. Fresh lemon, parsley and dill finish the dish.

Why It Works

Cod’s mild flavor soaks up everything around it. The tomatoes release their juices as they roast, mixing with the olive oil and garlic to make a sauce, and two kinds of olives add both fruity and sharp briny notes. Pat the fillets dry and season them before nestling them into the vegetables. They’re done when they flake easily.

Kosher Notes

This dish is pareve. Cod and halibut are kosher; if you use sea bass, choose black sea bass or branzino rather than Chilean sea bass, whose status is disputed. Use olives with a reliable hechsher.

Leftovers

Leftovers keep for 2 days and are good flaked over a salad. Add red pepper flakes with the garlic for a little heat.

One Pan Mediterranean Kosher Cod With Olives
This one-pan Mediterranean cod brings together flaky fish with briny olives, burst cherry tomatoes, and fresh herbs in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Mediterranean
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 4 6-ounce cod fillets patted dry
  • 1/4 cup olive oil divided
  • 1 pint cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted
  • 1/4 cup green olives pitted
  • 1 medium red onion sliced thin
  • 4 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon kosher salt plus more for fish
  • 1/4 teaspoon black pepper freshly ground
  • 2 tablespoons fresh lemon juice
  • 1/4 cup fresh parsley chopped
  • 2 tablespoons fresh dill chopped

What I use for this recipe

As an Amazon Associate I earn from qualifying purchases.

Method
 

  1. Preheat oven to 425°F. Pat cod fillets completely dry with paper towels and season both sides generously with kosher salt and pepper. Let sit at room temperature for 10 minutes.
  2. Heat 2 tablespoons olive oil in a large oven-safe skillet over medium-high heat. Add red onion and cook for 3-4 minutes until softened. Add garlic and cook for another 30 seconds until fragrant.
  3. Add cherry tomatoes, both types of olives, oregano, 1/2 teaspoon salt, and pepper to the skillet. Cook for 2-3 minutes, stirring occasionally, until tomatoes start to soften.
  4. Push vegetables to sides of pan, creating space for the fish. Add remaining 2 tablespoons olive oil to the cleared areas and carefully place cod fillets in the spaces.
  5. Cook fish without moving for 3-4 minutes until golden brown on the bottom. Flip fillets carefully and transfer the entire skillet to the preheated oven.
  6. Bake for 6-8 minutes until fish flakes easily with a fork and internal temperature reaches 145°F.
  7. Remove from oven and immediately drizzle with lemon juice. Sprinkle with fresh parsley and dill before serving.

Notes

Fish can be substituted with halibut or sea bass. For extra flavor, add a pinch of red pepper flakes with the garlic. Leftover fish keeps in the refrigerator for 2 days and can be flaked over salads.
Nutrition Facts
4 servings per recipe
Serving size 1 serving
Calories 285
% Daily Value*
Total Fat 15g 19%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 65mg 22%
Sodium 680mg 30%
Dietary Fiber 3g 11%
Total Sugars 8g
Protein 28g 56%
*Percent Daily Values are based on a 2,000 calorie diet.

You Might Also Like

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating




Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

Scroll to Top