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A quick and healthy one-pan Mediterranean baked cod with roasted cherry tomatoes, artichoke hearts, bell pepper, olives, and capers, topped with a zesty lemon-and-parsley gremolata sauce.

  • Total Time: 40-50 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 lb cherry tomatoes
  • 14 oz artichoke hearts (canned or jarred, drained)
  • 1.5 bell peppers (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 to taste
  • Black pepper to taste
  • 1 tsp dried oregano
  • 1/2 tsp chili flakes
  • 1/4 tsp smoked paprika
  • 4 hake fillets (or cod or any firm white fish)
  • 1.5 tbsp olive oil (for fish)
  • Fresh parsley (chopped, amount as needed)
  • Lemon juice (amount as needed)
  • Sumac (optional, for a tangy, earthy touch)
  • 2 garlic cloves (minced, for gremolata)
  • 2 tbsp lemon juice (for gremolata)
  • 1 tsp lemon zest (for gremolata)
  • 4 tbsp olive oil (for gremolata)
  • 1/4 tsp chili flakes (for gremolata)
  • 3 tbsp fresh parsley (finely chopped, for gremolata)

Instructions

  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.

Notes

Avoid overcooking the fish to keep it moist and flaky; the fish is done when it flakes easily and reaches an internal temperature of 145°F., Pat the fish dry before seasoning to prevent steaming and achieve better browning., Spread vegetables in an even layer at the start of roasting for consistent cooking., Add gremolata sauce right before serving to maintain fresh herb and lemon flavors., Leftovers can be stored in an airtight container in the fridge for up to 2 days; store the gremolata separately., Reheat gently in oven at 300°F for about 10 minutes or microwave at medium power; add fresh gremolata before serving., Flexible ingredient swaps are possible, such as using cod, halibut, sea bass, or tilapia instead of hake; substituting artichokes with roasted red peppers or zucchini; using different olives or adding sun-dried tomatoes; or replacing shallots with mild onion varieties.

  • Author: Laura
  • Prep Time: 15-20 minutes
  • Cook Time: 25-30 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: Approximately 350 calories per serving (estimate based on typical ingredients)
  • Fat: Approx. 15g per serving (mainly from olive oil)
  • Carbohydrates: Approx. 15g per serving (mostly from vegetables)
  • Protein: Approx. 30g per serving (based on hake/cod fillet)