Sheet Pan Mediterranean Cod

Name: Sheet Pan Mediterranean Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 pint cherry tomatoes (halved); 1 small red onion (thinly sliced); 2 bell peppers (stems removed and sliced); 1/2 cup pitted kalamata olives (drained); 3 cloves garlic (minced); 1 tablespoon capers (drained); 2 tablespoon extra virgin olive oil; 1 teaspoon fennel seeds {optional}; 1/2 teaspoon thyme; 2 teaspoons paprika (divided); 1/2 teaspoon Kosher salt (plus more to taste); 1/4 teaspoon freshly cracked black pepper (plus more to taste); 1/2 teaspoon crushed red pepper {optional}; 6 lemon slices or wedges; 4 cod fillets; 1/2 teaspoon cumin; 1/2 teaspoon oregano; 1/4 cup crumbled feta (for serving); Fresh chopped dill (for serving)

This Sheet Pan Mediterranean Cod mixes Mediterranean ingredients like olives, capers and lemons with cod and fresh vegetables. The flavors in this dish are both light and flavorful. Sheet pan meals require minimal clean-up which makes them my go-to on those buys weeknights.

Prep10 min
Cook30 min
Total40 min
Makes4 servings
Calories916

Ingredients

4 servings

1 pint cherry tomatoes (halved)
1 small red onion (thinly sliced)
2 bell peppers (stems removed and sliced)
1/2 cup pitted kalamata olives (drained)
3 cloves garlic (minced)
1 tablespoon capers (drained)
2 tablespoon extra virgin olive oil
1 teaspoon fennel seeds {optional}
1/2 teaspoon thyme
2 teaspoons paprika (divided)
1/2 teaspoon Kosher salt (plus more to taste)
1/4 teaspoon freshly cracked black pepper (plus more to taste)
1/2 teaspoon crushed red pepper {optional}
6 lemon slices or wedges
4 cod fillets
1/2 teaspoon cumin
1/2 teaspoon oregano
1/4 cup crumbled feta (for serving)
Fresh chopped dill (for serving)

Method

1
Preheat oven to 400 degrees. On a large rimmed sheet pan, add tomatoes, red onion, bell peppers, olives, garlic and capers.
2
Drizzle the olive oil over the vegetables and add the fennel seeds, thyme, 1 teaspoon paprika, salt, pepper, and red pepper flakes. Toss everything together until the vegetables are covered with the oil and spices.
3
Squeeze one lemon wedge over the vegetables. Place the remaining lemon slices on top and bake for 15 minutes.
4
Pat the cod dry with paper towel. Season both sides of the cod filets with cumin, oregano and 1 teaspoon paprika, salt and pepper.
5
Remove sheet pan from the oven and add fish on top of the vegetables.
6
Return to oven and bake for another 10-12 minutes, until the fish is cooked through and flaking. Garnish with crumbled feta and dill. Serve immediately.

Notes

Leftovers can be safely stored in an airtight container in the fridge for up to 3 days. Gently reheat in the oven, air fryer or on the stove until warmed through. If you do not have a large rimmed baking sheet you can use a 9 x 13 baking dish instead.