Gluten-Free Mediterranean-Style Baked Cod with Vegetables & Creamy Sauce

Mediterranean food is a wonderful go-to for weeknights when you want something that feels a little fancy but doesn’t take forever to make. This baked cod recipe (I use hake fillets here, but cod or any firm white fish will work beautifully) combines flaky fish with a colorful mix of roasted cherry tomatoes, artichoke hearts, bell pepper, olives, and capers, all topped with a zesty lemon-and-parsley gremolata that brightens every bite.

The process is super simple and mostly hands-off: roast the veggies until they soften and the tomatoes start to blister, nestle the seasoned fish on top, then finish baking until the fish flakes easily. While everything’s in the oven, you whip up a garlicky lemon sauce that pulls all the flavors together perfectly.

Keep reading for the full list of ingredients, detailed step-by-step instructions, timing tips, friendly advice on picking and prepping the fish, plus handy notes on storage and reheating so you can whip up this one-pan Mediterranean dinner again and again without any stress.

This one-pan Mediterranean baked cod is the kind of easy weeknight meal that looks and tastes special, but is actually simple to pull off. The recipe calls for hake, but feel free to use cod or any similar firm white fish that you like. The fish roasts gently on a bed of blistered cherry tomatoes, artichoke hearts, bell pepper, olives, and capers, then gets a bright finish with a fresh lemon-and-parsley gremolata that really wakes up the flavors.

The method is straightforward and mostly fuss-free: roast those veggies until they soften and the tomatoes get those lovely blisters, arrange the seasoned fillets on top, and bake until the fish flakes just right. Plus, it’s all done in one baking dish, which means minimal cleanup and maximal flavor.

As you read on, you’ll find everything you need: ingredient lists, easy-to-follow steps, total timing (about 40–50 minutes for 4 servings), tips for choosing and prepping your fish, simple ingredient swaps, flavor tweaks, and how to store and reheat any leftovers so this dish works well for busy weeknights or casual entertaining.

Why This Works for Weeknights

• Perfect quick weeknight dinner – Ready in under an hour, this recipe fits right into your busy schedule but still feels like something special for your family. For an even quicker option, try Baked Cod with Garlic and Lemon (ready in 30 minutes).
• Healthy and light – It’s full of lean white fish and vibrant vegetables, making it a balanced meal that won’t weigh you down.
• One-pan convenience – Everything roasts together on one sheet pan. Less mess means less stress and more time enjoying your meal.
• Bold Mediterranean flavors – Olives, capers, artichokes, and a lively gremolata sauce bring bright, fresh tastes that have restaurant-level flair but are easy to make at home. Pair it with a 10-minute Mediterranean chickpea salad for extra color and crunch.
• Impressive yet easy – It looks like you put in a lot of effort, but the recipe is really simple and approachable, making dinner feel a little special any night of the week.

Ingredients You’ll Need

• 1 lb cherry tomatoes
• 14 oz artichoke hearts (canned or jarred, drained)
• 1.5 bell pepper (diced)
• 1 shallot (thinly sliced)
• 3 garlic cloves (minced)
• 1/2 cup black olives
• 1/4 cup capers (drained)
• 2.5 tbsp olive oil
• salt
• black pepper
• 1 tsp oregano
• 1/2 tsp chili flakes
• 1/4 tsp smoked paprika
• 4 hake fillets
• 1.5 tbsp olive oil
• fresh parsley (chopped)
• lemon juice
• sumac (optional, for a tangy, earthy touch)
• 2 garlic cloves (minced)
• 2 tbsp lemon juice
• 1 tsp lemon zest
• 4 tbsp olive oil
• 1/4 tsp chili flakes
• 3 tbsp fresh parsley (finely chopped)

How to Roast and Bake

1. Dice the bell pepper into bite-sized pieces, thinly slice the shallot, and mince all garlic cloves.
2. Drain the canned or jarred artichoke hearts and olives well; finely chop the parsley and set aside.
3. Preheat the oven to 450°F (230°C).
4. In a 9×13-inch (or similar) baking dish, combine cherry tomatoes, drained artichoke hearts, diced bell pepper, sliced shallot, minced garlic, black olives, and capers.
5. Drizzle the vegetables with 2.5 tablespoons olive oil and season with salt, black pepper, oregano, chili flakes, and smoked paprika; toss to coat and spread into an even layer.
6. Roast the vegetables in the oven for about 12 minutes, until softened and the tomatoes start to blister and pop.
7. Remove the dish from the oven and lower the oven temperature to 410°F (210°C).
8. Pat the hake (or cod) fillets dry with paper towels, brush both sides with 1.5 tablespoons olive oil, and season with salt and black pepper.
9. Arrange the seasoned fillets in a single layer on top of the roasted vegetables.

10. Return the dish to the oven and bake the fish for 10–12 minutes, until opaque and flaky when checked at the thickest part.

    

11. While the fish finishes cooking, whisk together the gremolata: minced garlic, 2 tablespoons lemon juice, 1 teaspoon lemon zest, 4 tablespoons olive oil, salt, black pepper, 1/4 teaspoon chili flakes, and 3 tablespoons chopped parsley until emulsified.
12. Carefully transfer each fillet to plates with a generous scoop of roasted vegetables using a spatula.
13. Drizzle the lemon-parsley gremolata over the fish and vegetables, squeeze additional lemon juice over top, and sprinkle with sumac if desired before serving.

Tips for Moist, Flaky Fish

The biggest pitfall when baking cod is overcooking, which makes it dry and rubbery. The fish is perfectly done when it flakes easily with a fork and hits an internal temp of 145°F. I start checking around 10 minutes to catch it at just the right moment. For a quick, foolproof example of timing and doneness, see our Baked Lemon-Garlic Cod with Butter Sauce.

Another tip is to always pat your fish dry with paper towels before seasoning. If the fillets are wet, they won’t brown well on top and will steam instead of roasting, which changes the texture. For a moisture-locking alternative technique, a classic Boston baked cod uses a buttery crumb topping.

Make sure your veggies are spread out in an even layer at the start so they roast evenly. Also, cut everything into similar-sized pieces for consistent cooking—no one wants some mushy tomatoes and some crunchy bell peppers!

Lastly, add the gremolata sauce right before serving instead of during cooking. Fresh herbs and lemon lose their bright punch if they get baked too long, so keep that fresh, zesty flavor alive by tossing it on at the very end.

Swaps and Flavor Twists

This Mediterranean-inspired dish is very flexible when it comes to swapping out ingredients, so don’t be afraid to use what you have or prefer:

• Hake fillets: No hake? No problem. Cod is my go-to, but you can also use halibut, sea bass, or even tilapia. If you’d like a crispier finish, try crispy air fryer cod fillets. Just watch cooking times since thinner fillets will cook faster than thicker ones.
• Artichoke hearts: Canned or jarred artichokes both work great here. If you’re not an artichoke fan, try roasted red peppers or zucchini as an easy substitute; baked balsamic asparagus also plays well with these flavors.
• Black olives: Kalamata olives add that classic briny flavor, but green olives or even chopped sun-dried tomatoes could work nicely too.
• Capers: They add a nice tangy pop, but if you’re fresh out, chopped green olives or a splash of white wine vinegar can help mimic that acidic lift.
• Sumac: This lemony spice is lovely but optional. If you don’t have it, just add extra lemon zest and a pinch of paprika for similar brightness and earthiness.
• Shallot: If you don’t have shallots on hand, a small yellow onion or some white parts of green onions are fine substitutes that will give you a similar mild onion flavor.

Storing, Reheating, and Make-Ahead

Store: Keep leftover baked cod in an airtight container in your fridge for up to 2 days. The fish tastes best fresh, but leftovers reheat nicely too. Store the gremolata sauce separately in a little jar so it stays bright and fresh until you’re ready to use it. For make-ahead lunches, portion the cod and vegetables into sealed containers and add a sturdy, fridge-friendly side like Crunchy Broccoli Salad.

Reheat: Warm the fish and veggies gently in the oven at 300°F for about 10 minutes, just enough to heat through without drying out. You can also nuke them in the microwave on medium power, but I find the oven keeps the texture better. Drizzle fresh gremolata on top right before serving for that fresh burst of flavor.

Preparation Time15-20 minutesCooking Time25-30 minutesTotal Time40-50 minutesLevel of DifficultyMediumServings4 servings

Quick Answers and Troubleshooting

You can absolutely use either fresh or frozen cod for this recipe, and both will turn out delicious. If you pick frozen, just be sure to thaw it fully overnight in the fridge and pat it dry with paper towels before cooking to get rid of any extra moisture. When shopping for fresh cod, look for fillets that feel firm, smell mild and ocean-fresh (not fishy), and look moist but not slimy. Fillets around 1 to 1.5 inches thick work best for baking since they stay flaky and tender without drying out.

This Mediterranean-style cod already has a colorful veggie-packed base, so I usually keep the sides simple and let those amazing flavors shine. A fluffy bed of couscous or quinoa is perfect for soaking up the creamy gremolata and all those tasty juices from the tomatoes and olives. You could also serve it with some crusty bread like No-Knead Rosemary Sea Salt Bread for dipping or roasted potatoes if you want something heartier. For a lighter touch, a fresh arugula salad with a squeeze of lemon complements the fish without overpowering the Mediterranean flavors already in the dish.