Mediterranean Cod
Mediterranean Cod
Serves 4
10 min.
active cooking time
25 min.
total cooking time
Ingredients
- cooking spray, for spraying the baking dish
½ pt.
cherry tomatoes
8 oz.
pitted Greek olives, chopped
1
small zucchini, cut into ½" half rounds
¼
red onion, thinly sliced
3 tbsp.
Kowalski's Extra Virgin Olive Oil, divided
1 tsp.
freshly ground Kowalski's California Sea Salt, divided
½ tsp.
freshly ground Kowalski's Black Peppercorns, divided
1
lemon, sliced thinly into rounds
1 ½ lbs.
fresh skin-on wild-caught Alaskan cod (or similar fish)
2 tbsp.
Kowalski's Unsalted Butter, melted
1 clove
garlic, grated
2 tbsp.
minced fresh dill, plus more for garnish
1 tbsp.
minced fresh Italian parsley, plus more for garnish
1 tbsp.
minced fresh oregano leaves, plus more for garnish
- lemon wedges, for garnish (optional)
Directions
- Preheat oven to 400°. Spray a 9x13" baking dish with cooking spray.
- Add tomatoes, olives, zucchini and onion to the dish; toss with 1 tbsp. oil, ½ tsp. salt and ¼ tsp. pepper. Place lemon rounds on top of vegetables.
- Place fish on top of vegetables and lemon rounds, skin-side down.
- In a small mixing bowl, combine butter, garlic and herbs with remaining oil, salt and pepper; spread mixture evenly over top of cod.
- Bake in preheated oven until fish is flaky and opaque throughout (15-18 min., depending on thickness of fish).
- Divide fish, vegetables and lemon rounds evenly among 4 serving dishes, discarding skin; garnish with fresh herbs and lemon wedges. Serve immediately.
Find It!
- Find pitted Greek olives on the Olive Bar or in the Olive Aisle.
Tasty Tips:
- Any pitted olive can be used in place of Greek olives.
