Mediterranean Baked Cod with Roasted Potatoes and Olives (Easy Oven Recipe)

Chef Emma’s weeknight “save” is Mediterranean Baked Cod with Roasted Potatoes and Olives—the kind of dinner that feels restaurant-special even when the day has been long.

She first made it on a rainy evening when the fridge looked empty except for potatoes, a jar of olives, and frozen cod.

The oven did the heavy lifting.

NutrientsRecipes

Mediterranean Baked Cod with Roasted Potatoes and Olives

Easy sheet-pan style Mediterranean baked cod with crispy roasted potatoes, tomatoes, and olives. Bright lemon-garlic flavor and weeknight friendly.

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Portions: 4

Calories: 430

Ingredients Equipment Method Notes

Ingrédients

  

• 1 ½ lbs Yukon Gold potatoes cut into 1-inch chunks
• 2 tbsp extra-virgin olive oil
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 tsp dried oregano
• ½ tsp garlic powder
• ½ tsp paprika optional
• 1 ½ lbs cod fillets 4 portions
• 2 tbsp extra-virgin olive oil
• 3 cloves garlic minced
• 1 lemon zest + juice
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup cherry tomatoes halved
• ½ cup Kalamata olives pitted
• 2 tbsp capers optional
• 2 tbsp chopped parsley
• Lemon wedges for serving

Equipment

• Rimmed sheet pan, mixing bowl, knife, cutting board, measuring spoons, thermometer (optional).

Method

 

1. Preheat oven to 425°F. Toss potatoes with oil, salt, pepper, oregano, garlic powder, and paprika. Spread on a sheet pan and roast 20 minutes.
2. Flip potatoes and roast 10 more minutes.
3. Pat cod dry. Mix olive oil, garlic, lemon zest/juice, oregano, salt, pepper. Spoon over cod.
4. Add tomatoes and olives to the pan with potatoes. Nestle cod on top.
5. Bake 10–14 minutes until cod is opaque and flakes easily.
6. Sprinkle parsley and serve with lemon wedges.

Notes

For extra crispy potatoes, avoid overcrowding and broil 2–3 minutes at the end. If using frozen cod, thaw and pat very dry.
Calories: 430
Protein: 36 g

Soon, the kitchen smelled like garlic, lemon, and oregano, and the roasted potatoes turned into the crispy oven roasted potatoes everyone fights over.

This is one of those baked cod recipes oven easy enough for beginners, yet impressive enough to serve guests.​

In many Mediterranean baked cod styles, cod bakes quickly with simple staples like olive oil, tomatoes, olives, and herbs—fresh, bright flavors that pair naturally with roasted potatoes.​

Summary

Mediterranean Baked Cod with Roasted Potatoes and Olives is a simple sheet-pan style dinner featuring flaky cod, crispy roasted potatoes, and briny olives with lemon, garlic, and herbs.

It’s a smart choice when you want “all-in-one” comfort that still feels light, because cod is lean and cooks fast in the oven.savorynothings​

This recipe also fits right into popular searches like baked cod recipes oven, fish recipes, seafood recipes, and weeknight-friendly potato side dishes.

Equipment

• Rimmed sheet pan (large)
• Parchment paper or foil (optional)
• Mixing bowl
• Measuring spoons
• Chef’s knife + cutting board
• Microplane or zester (optional)
• Instant-read thermometer (recommended)
• Fish spatula (helpful, optional)

Ingredients

For the crispy potatoes

• 1 ½ lbs Yukon Gold potatoes (or baby potatoes), cut into 1-inch chunks
• 2 tablespoons extra-virgin olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon dried oregano
• ½ teaspoon garlic powder
• ½ teaspoon paprika (optional, for color)

For the Mediterranean cod

• 1 ½ lbs cod fillets (4 portions, about 6 oz each), thawed if frozen
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 1 lemon (zest + juice)
• 1 teaspoon dried oregano
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives (pitted, halved if large)
• 2 tablespoons capers (optional)
• 2 tablespoons chopped fresh parsley (or basil)

Optional add-ons (still Mediterranean)

• ½ small red onion, thinly sliced
• 1 teaspoon Dijon mustard (whisk into the lemon-olive oil)
• ½ teaspoon crushed red pepper flakes (for gentle heat)

Note: This recipe contains no pork, no bacon, and no alcohol.

Directions

Step 1: Roast the potatoes first (for maximum crisp)

Preheat oven to 425°F.

In a bowl, toss potatoes with olive oil, salt, pepper, oregano, garlic powder, and paprika.

Spread potatoes on a rimmed sheet pan in a single layer with space between pieces.

Roast 20 minutes, then flip and roast 10 more minutes.

This head start is the secret to truly crispy oven roasted potatoes (not just “soft roasted potatoes”).

Step 2: Season the cod

Pat cod very dry with paper towels.

In a small bowl, mix olive oil, garlic, lemon zest, lemon juice, oregano, salt, and pepper.

Brush or spoon this mixture over the cod fillets.

Cod bakes quickly and stays tender when seasoned simply with olive oil, lemon, and herbs.savorynothings​

Step 3: Add tomatoes + olives to the pan

Pull the sheet pan out after the potatoes have roasted about 30 minutes total.

Scatter cherry tomatoes and olives over the potatoes.

Add sliced red onion if using.

Nestle the cod fillets on top (or tuck them between potato sections if you prefer more roasting contact).

This “cod + olives + tomatoes” combination is a classic Mediterranean flavor direction seen across many cod recipes and seafood recipes.stemandspoon+1​

Step 4: Bake until flaky

Return the pan to the oven and bake 10–14 minutes, depending on fillet thickness.

Cod is ready when it turns opaque and flakes easily with a fork.savorynothings​

For best accuracy, aim for an internal temperature around 140–145°F at the thickest point.

Step 5: Finish and serve

Sprinkle parsley over everything.

Taste the tomatoes and potatoes and add a pinch more salt if needed.

Serve immediately with lemon wedges.

If you want a bigger “bowl” moment, spoon the pan juices over the fish and potatoes before serving.

Tips and Variations

Make it extra crispy (potato trends)

If your goal is peak crispy roasted potatoes, use these chef-level moves:

• Cut potatoes evenly (size matters more than variety).
• Don’t overcrowd the pan; potatoes need hot air around them.
• Flip with a spatula at the 20-minute mark.
• Keep the oven hot (425°F).
• Finish with 2–3 minutes under the broiler (watch closely).

Easy swaps (busy-night friendly)

• Potatoes: Use baby potatoes, Yukon Gold, or red potatoes.
• Fish: Swap cod with haddock, pollock, or halibut (adjust cook time).
• Olives: Kalamata are classic, but green olives work too.

Flavor variations (still Mediterranean)

• Feta finish: Sprinkle 2–3 tablespoons crumbled feta right after baking for a salty-creamy pop (optional).stemandspoon​
• Herby lemon: Add fresh dill or basil plus extra lemon zest.
• Tomato-forward: Add 1 tablespoon tomato paste to the lemon-olive oil for deeper flavor.
• Spicy: Add crushed red pepper flakes and extra black pepper.

Serving ideas (hit more potato searches)

This recipe already includes potatoes, but it pairs well with other potato side dishes too:

• A small scoop of the best mashed potatoes recipe you already love (especially if feeding teens).
• A side of garlicky green beans (ties into green bean recipes trends).
• A chopped cucumber-tomato salad for crunch.

Nutrition Facts (in tableau)

Estimates per serving (1 cod portion + 1/4 of potatoes/veg), will vary by exact brands and portions.

Nutritional Highlights

Mediterranean Baked Cod with Roasted Potatoes and Olives is naturally high in lean protein and lower in saturated fat compared with many comfort-food dinners.

Cod is a lean fish that bakes quickly, making it a great fit for weeknight fish recipes and lighter seafood recipes.savorynothings​

The potatoes provide satisfying carbs and fiber, while olives and olive oil contribute heart-friendly fats that help the meal feel rich without heavy ingredients.

Dietitian Tips

Keep portions easy: fill half the plate with potatoes + tomatoes + optional greens, and keep the cod portion a steady 5–6 oz.

If sodium is a concern, rinse olives and capers, then reduce added salt in the seasoning mix.

For more vegetables without extra cooking, add a few handfuls of baby spinach to the hot pan right before serving; it wilts in seconds from residual heat.

FAQs « 6 Frequently Asked Questions »

1) Can I use frozen cod?
Yes. Thaw overnight in the fridge if possible, then pat very dry before seasoning so it roasts instead of steaming.

2) How do I prevent cod from drying out?
Bake only until opaque and flaky, and don’t overcook. Cod finishes fast, especially in baked cod recipes oven easy like this.

3) Can I make this recipe without olives?
Yes. Replace olives with extra tomatoes + a squeeze of lemon at the end, or add chopped artichoke hearts for a similar Mediterranean vibe.

4) What potatoes work best for crispy roasting?
Yukon Gold and baby potatoes crisp nicely and stay creamy inside. Cut evenly and roast hot for true crispy oven roasted potatoes.

5) Is this recipe good for meal prep?
It’s best fresh, but leftovers work. Store in airtight containers up to 2 days and reheat gently at 325°F to avoid drying the fish.

6) What other fish can I use?
Haddock, pollock, or halibut are good swaps. Thicker fish may need a few extra minutes.

Conclusion

Chef Emma loves that Mediterranean Baked Cod with Roasted Potatoes and Olives feels like a mini vacation dinner, yet it’s still realistic for a Tuesday.

It hits all the weeknight wins: one pan, simple ingredients, and a flavor profile that fits right into popular baked cod recipes oven searches.​

Plus, it satisfies the big potatoes trend with truly crispy roasted potatoes that don’t require frying.

If this becomes one of your repeat cod recipes, try changing just one thing each time—swap the olives, add feta, or serve it with your favorite potato side dishes.

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