One-Pan Mediterranean Cod | 30 Minute Dinner | Easy Mediterranean Recipe

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese offers a lower-fat option while maintaining creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned olives

Green olives are often lower in price and add a different flavor.

Defrost frozen wild caught cod and pat it dry.

Season the cod with olive oil, salt, black pepper, and oregano on both sides.

Slice 1.5 cups of cherry tomatoes in half.

Dice half of a shallot (or half of a red onion if shallots are unavailable).

Slice Kalamata olives and Castelvetrano olives in half, leaving some whole for garnish.

Heat butter in a pan over medium heat for about 2-3 minutes until fully melted.

Add diced shallots (or red onions) to the pan and sauté for about 2 minutes until translucent.

Add 4 cloves of crushed garlic and sauté for another 30 seconds.

Add halved cherry tomatoes, white wine, and lemon juice to the pan and let simmer for about 3-4 minutes until the wine has cooked down and the liquid has evaporated a bit.

Stir in garlic powder, onion powder, and dried basil, along with Calabrian chili (or red pepper flakes, optional).

Add vegetable bouillon and let it combine with the sauce.

Add the seasoned cod fillets back into the pan, spooning some sauce over them.

Arrange olives around the edges of the cod in the pan.

Cover and cook on medium heat for about 5 minutes.

After 5 minutes, add fresh basil and cover again, cooking for an additional 5 minutes or until the internal temperature of the cod reaches 145°F.

Serve immediately, preferably over white or brown rice, cauliflower rice, or with veggies, and top with crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens