Baked Lemon-Herb Cod with Mediterranean Chickpea Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-baked cod fillets infused with lemon and fresh herbs, paired with a vibrant chickpea salad bursting with Mediterranean flavors. This mediterranean-inspired game day (gluten free) ready in about 25 minutes pairs fillets (6 oz each) cod fillets, freshly squeezed lemon juice, divided olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

★ 4.5 (11 ratings) Prep: 10 min Cook: 15 min Serves 4 Mediterranean cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 3 tablespoons olive oil, 3 tablespoons fresh lemon juice, 2 minced garlic cloves, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper.
  2. Step 2: Place 4 cod fillets on a baking sheet lined with parchment paper. Brush the lemon-herb mixture evenly over each fillet. Bake for 12-15 minutes until the fish flakes easily with a fork.
  3. Step 3: Meanwhile, in a mixing bowl, combine 1 can (15 oz) drained and rinsed chickpeas, 1 cup halved cherry tomatoes, 1 medium diced cucumber, 1/4 cup finely chopped red onion, and 1/4 cup chopped fresh parsley.
  4. Step 4: Drizzle the chickpea salad with 1 tablespoon red wine vinegar and 1 tablespoon olive oil, then toss gently to combine.
  5. Step 5: Serve each baked cod fillet alongside a generous portion of the Mediterranean chickpea salad.

Frequently asked questions

How long does Baked Lemon-Herb Cod with Mediterranean Chickpea Salad take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Herb Cod with Mediterranean Chickpea Salad?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep freshly squeezed lemon juice from drying out.

Can I substitute ingredients in Baked Lemon-Herb Cod with Mediterranean Chickpea Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Herb Cod with Mediterranean Chickpea Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Lemon-Herb Cod with Mediterranean Chickpea Salad gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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