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Greek-Style Cod with Potatoes and Olives Recipe

Greek-Style Cod with Potatoes and Olives Recipe
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★★★★★

5.3 from 21 reviews

This Greek-Style Cod with Potatoes and Olives is a rustic Mediterranean dish featuring tender cod fillets baked alongside golden roasted potatoes, aromatic onions, Kalamata olives, and tangy feta cheese. Infused with fresh herbs and lemon juice, it offers a vibrant blend of flavors and a wholesome, satisfying meal perfect for a healthy weeknight dinner.

Ingredients

Scale

Fish and Vegetables

  • 4 cod fillets (6 oz each)
  • 2 pounds small potatoes, halved
  • 1 large onion, sliced
  • 1/2 cup Kalamata olives, pitted
  • 1 can (14.5 oz) diced tomatoes, drained
  • 3 cloves garlic, minced

Seasonings & Extras

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh dill, chopped
  • 4 oz feta cheese, crumbled

Instructions

  1. Preheat and Roast Potatoes: Preheat the oven to 400°F (200°C) and lightly oil a large sheet pan. Toss the halved potatoes with 2 tablespoons of olive oil, half of the sea salt, and half of the black pepper. Arrange the potatoes cut-side down on the sheet pan and roast for 15 minutes to start softening and browning them.
  2. Prepare Onion Mixture and Combine: While the potatoes roast, mix the sliced onion, drained diced tomatoes, minced garlic, dried oregano, dried rosemary, and remaining olive oil in a bowl. After the initial 15 minutes of roasting, add this mixture to the sheet pan with the potatoes, gently stirring to combine evenly without disturbing the potatoes too much.
  3. Season and Add Cod & Olives: Season the cod fillets with the remaining sea salt and black pepper. Nestle the cod fillets among the potatoes and vegetables in the pan. Scatter the pitted Kalamata olives around the pan, then drizzle everything with fresh lemon juice to brighten the flavors.
  4. Continue Roasting: Return the pan to the oven and roast for an additional 15 to 20 minutes, or until the cod flakes easily with a fork and the potatoes are tender and golden brown.
  5. Finish and Serve: Remove the pan from the oven. Immediately sprinkle the fresh dill and crumbled feta cheese over the hot dish. The residual heat will slightly soften the feta, melding the flavors together. Serve warm and enjoy this flavorful Mediterranean meal.

Notes

  • Ensure the cod fillets are fresh or properly thawed for best texture.
  • If small potatoes are unavailable, use larger potatoes cut into quarters to ensure even roasting.
  • Kalamata olives add a distinctive briny flavor, but you can substitute with other Mediterranean olives if preferred.
  • Fresh dill can be substituted with fresh parsley if dill is unavailable.
  • This recipe is naturally gluten-free and dairy can be omitted or replaced with vegan feta for a dairy-free version.
  • Leftovers store well in an airtight container in the refrigerator for up to 2 days.

Nutrition

Keywords: Greek cod recipe, Mediterranean fish dish, roasted cod and potatoes, healthy seafood dinner, cod with olives and feta, baked cod recipe

Find it online: https://kitchenbyrita.com/greek-style-cod-with-potatoes-and-olives-recipe/