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Greek-Style Baked Cod with Lemon Potatoes and Mediterranean Salad

Greek-Style Baked Cod with Lemon Potatoes and Mediterranean Salad

Dinner
Prep Time
20min
Cook Time
35min
Servings
4
Calories
490
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Chef's Note

For the most flavorful dish, try to find the freshest cod possible. The fish should smell clean and briny, never fishy. If cod isn't available, substitute with another firm white fish like haddock or halibut.

Tags
Mediterranean
seafood
cod
Greek
baked
healthy
weeknight
potatoes
salad
Ingredients

  • 1.5 pounds cod fillets

  • 2 pounds russet potatoes

  • 2 whole lemons

  • 1/3 cup olive oil

  • 4 cloves garlic cloves

  • 2 teaspoons dried oregano

  • 1/4 cup fresh dill

  • 2 cups cherry tomatoes

  • 1 large cucumber

  • 1/2 medium red onion

  • 1/3 cup kalamata olives

  • 4 ounces feta cheese

  • 2 tablespoons red wine vinegar

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

Instructions
  • 1

    Preheat oven to 400°F (200°C).

  • 2

    Wash 2 pounds of russet potatoes and cut them into 1-inch wedges, leaving skin on.

  • 3

    Place potato wedges in a large bowl and add 3 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon dried oregano. Toss to coat evenly.

  • 4

    Arrange potatoes in a single layer on a large baking sheet and place in the oven. Bake for 15 minutes.

  • 5

    While potatoes are baking, prepare the cod. Pat 1.5 pounds of cod fillets dry with paper towels and place in a baking dish.

  • 6

    Peel and mince 4 garlic cloves. Zest one lemon and then juice it to get about 2 tablespoons of juice.

  • 7

    In a small bowl, combine 3 tablespoons olive oil, minced garlic, lemon zest, 1 tablespoon lemon juice, 1 teaspoon dried oregano, 2 tablespoons chopped fresh dill, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.

  • 8

    Pour the mixture over the cod fillets, turning to coat both sides.

  • 9

    Slice the second lemon into thin rounds and arrange them over and around the fish.

  • 10

    After the potatoes have been baking for 15 minutes, add the baking dish with cod to the oven. Continue baking both for about 15-20 minutes, until the fish flakes easily with a fork and the potatoes are golden and crispy.

  • 11

    While everything is baking, prepare the Mediterranean salad. Wash and halve 2 cups of cherry tomatoes.

  • 12

    Wash, peel if desired, and dice 1 large cucumber.

  • 13

    Peel and thinly slice 1/2 medium red onion.

  • 14

    Drain and roughly chop 1/3 cup kalamata olives.

  • 15

    Crumble 4 ounces of feta cheese.

  • 16

    In a large bowl, combine tomatoes, cucumber, red onion, and olives.

  • 17

    In a small bowl, whisk together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, 1/4 teaspoon salt, and remaining 1 tablespoon lemon juice.

  • 18

    Pour the dressing over the salad and toss gently to combine. Sprinkle crumbled feta cheese and remaining 2 tablespoons chopped fresh dill on top.

  • 19

    When cod and potatoes are done, remove from oven. Serve each cod fillet with a portion of lemon potatoes and Mediterranean salad on the side.

Nutrition Information (per serving)
490
Calories
38g
Protein
35g
Carbs
22g
Fat
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