- Main
- Fish
- Greek
- Sheet pan
- Oven
Ingredients
- 4 pieces
skinless cod loin fillets (about 6 oz each, 1 to 1 1/2 inches thick), patted dry
- 1 1/2 lb
ripe tomatoes (about 4 medium), cored and sliced 1/4 inch thick
- 1
medium yellow onion, halved and thinly sliced
- 4 cloves
garlic, thinly sliced
- 2/3 cup
kalamata olives, pitted, halved
- 6 tbsp
extra-virgin olive oil
4 tbsp in step 1, 2 tbsp in step 3
- 2 tsp
dried oregano
1 tsp in step 1, 1 tsp in step 3
- 1/2 tsp
red pepper flakes (optional)
- 1
lemon, half juiced, half cut into wedges
1/2 piece in step 3, 1/2 piece in step 6
kosher salt, to taste
black pepper, to taste
- 1/4 cup
flat-leaf parsley, chopped
- 1
crusty bread loaf, for serving
- Dairy-free
- Pescatarian
Not checked: skinless cod loin fillets (about 6 oz each, 1 to 1 1/2 inches thick), crusty bread loaf.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Heat the oven to 400°F. Put the sliced tomatoes, onion, garlic, olives, 4 tablespoons of the olive oil, 1 teaspoon of the oregano and the red pepper flakes on a rimmed sheet pan. Season with 1/2 teaspoon salt and several grinds of pepper, toss with your hands, then spread into an even layer.
10 min · 400°F
- 1 1/2 lb ripe tomatoes (about 4 medium)
- 1 medium yellow onion
- 4 cloves garlic
- 2/3 cup kalamata olives
- 4 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes
- kosher salt
- black pepper
- Step 2
Bake the vegetables until the onion is soft and the tomatoes have slumped and released their juices, about 20 minutes.
20 min, hands-off · 400°F
- Step 3
Meanwhile, season the cod all over with salt and pepper. Rub it with the remaining 2 tablespoons olive oil, the remaining 1 teaspoon oregano and the juice of half the lemon.
5 min
- 4 pieces skinless cod loin fillets (about 6 oz each, 1 to 1 1/2 inches thick)
- 2 tbsp extra-virgin olive oil
- 1 tsp dried oregano
- 1/2 piece lemon
- kosher salt
- black pepper
- Step 4
Take the pan out of the oven. Stir the vegetables, then nestle the cod fillets into them, spooning some of the tomato and juices over the top of each piece.
2 min
- 4 pieces skinless cod loin fillets (about 6 oz each, 1 to 1 1/2 inches thick)
- Step 5
Return the pan to the oven and bake until the cod is opaque and flakes easily when you press it with a fork, 14 to 18 minutes depending on thickness.
16 min, hands-off · 400°F
- Step 6
Scatter the parsley over the top and let the pan sit for 5 minutes so the juices settle. Serve the fish with plenty of the tomato juices spooned over, lemon wedges alongside and crusty bread for mopping.
5 min
- 1/2 piece lemon
- 1/4 cup flat-leaf parsley
- 1 crusty bread loaf
Where it’s from
Written by AI from an idea
Version 1, saved Oct 4, 2026