Sheet Pan Baked Mediterranean Cod With Seasoned Vegetables

A plate with baked cod and Mediterranean vegetables

4.89 from 9 votes

Sheet Pan Baked Mediterranean Cod With Seasoned Vegetables

This is a one-pan meal inspired by that sunny Mediterranean region. It uses colorful yellow and orange peppers, sweet grape or cherry tomatoes, rich Kalamata olives and briny capers and Feta Cheese.

Prep Time10

Cook Time25

Total Time35

Course: seafood main dish

Cuisine: Mediterranean

Servings: people

Calories: 500kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

½ pound small red-skinned potatoes quarterd
3 Tablespoons olive oil divided
Salt and pepper
½ yellow bell pepper sliced
½ orange bell pepper sliced
1 cup halved grape tomatoes
½ medium red onion sliced
¼ cup kalamata olives pitted and sliced
1 Tablespoon capers
10 oz. cod fillets 4-5 oz. each
2 teaspoon Smoked paprika
1 tbs Minced fresh Italian parsley
2 tbs Crumbled goat cheese or use Feta Cheese

Instructions

Preheat oven to 425 F
Toss potatoes with 1 Tablespoon oil and season with salt and pepper; transfer to an aluminum lined baking sheet (sprayed with vegetable oil) and roast 15 minutes. Flip potatoes.
While the potatoes are roasting combine bell peppers, onion, tomatoes, olives, and capers; toss with 1 Tablespoon oil. As soon as you flip the potatoes, spread the vegetables on baking sheet with them; roast another 15 minutes.
Brush cod with remaining oil and season with salt, pepper, and the smoked paprika.
After the 15 additional minutes of the vegetables roasting, place the cod on top of the vegetables on the baking sheet and roast 10 minutes more.
{You may have to roast a little longer depending on the thickness of the fillets- don't overcook}.
The ideal temperature is 140℉ to 145℉.
Garnish each serving with parsley and sprinkle goat cheese on top.

Notes

This recipe can easily be doubled or tripled.
May substitute green olives for the Kalamata olives.
If you don't have goat cheese you may use feta cheese.

Nutrition