Mediterranean Cod Recipe

Close-up of a baked fish fillet topped with lemon slices, surrounded by roasted potato slices, asparagus, and fresh herbs on a baking tray. The dish looks vibrant and freshly cooked.

Mediterranean Cod Recipe

A fresh and easy Mediterranean cod recipe with roasted potatoes, tender flaky fish, and bright herby asparagus finished with zesty ladolemono.

Course Main Course

Cuisine Mediterranean-Inspired

Keyword cod

Prep Time 15

Cook Time 35

Total Time 50

Servings

Calories 326kcal

Author Maria Koutsogiannis

Ingredients

For serving

2-3 tbsp ladolemeno

For the asparagus

1 bunch asparagus, woody ends trimmed and each stalk cut into 3 pieces on the bias
2 tbsp fresh chopped dill
2 tbsp fresh chopped parsley

For the potatoes

1 - 1 ½ lbs 450-650g baby potatoes, halved
2 tbsp extra-virgin olive oil
1 ½ tsp kosher salt
½ tsp ground pepper

For the cod

4 cod filets (5-6oz / 145-165grams each)
Kosher salt and ground pepper
4 tsp extra-virgin olive oil
1 lemon, sliced (8 thin slices)

Instructions

Make the ladolemeno sauce and set aside.
Preheat the oven to 400F and line a large baking sheet with parchment paper.
Add the halved potatoes to the parchment paper lined baking sheet and season with olive oil, salt and pepper and toss to combine. Place all of the potatoes cut-side down spread out on the baking sheet.
Bake the potatoes for 20 minutes.
While the potatoes bake, blanch the asparagus. Bring a large pot of water to a boil and once boiling add the asparagus stalks, cook for 2 minutes (thin asparagus) to 4 minutes (thick asparagus) or until just tender. Drain and rinse under cold water or put in an ice bath for 30 seconds-1 minute and then set aside and pat dry.
After the potatoes have been in the oven for 20 minutes, remove from the oven and nestle the cod filets in between the potatoes. Season the top of each cod fillet generously with salt and pepper and drizzle each filet with 1 tsp olive oil. Top each cod filet with 1-2 slices of lemon.
Put the baking sheet back in the oven and bake for an additional 10-12 minutes or until the cod flakes easily with a fork or is done to your liking (or an internal temperature of 135F is reached).
Let the cod and potatoes rest for a few minutes while you prepare the asparagus. Add the cooked asparagus to a large bowl and gently toss with the fresh chopped dill, fresh chopped parsley and 2-3 tablespoons of ladolemeno.
Serve the cod and potatoes with a side of the asparagus - drizzle some of the ladelemeno over the cod as well if desired.

Notes

If you love this recipe, try our Easy Recipe for Baked Cod (Blue Zone Meal)
If you don't have time to make the ladolemeno sauce, you can toss the asparagus with 2 tablespoons of olive oil and squeeze of lemon juice instead.

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