Baked Lemon-Oregano Cod with Olive Oil and Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Delicate cod fillets baked with fresh lemon, oregano, and cherry tomatoes, drizzled with extra virgin olive oil for a light Mediterranean seafood dish. This Greek-inspired seafood recipe, ready in about 28 minutes, pairs cod fillets, extra virgin olive oil, fresh lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 Greek cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F and lightly oil a baking dish with 1 tbsp extra virgin olive oil. Place 4 cod fillets evenly spaced in the dish.
  2. Step 2: In a small bowl, whisk together 2 tbsp extra virgin olive oil, 3 tbsp fresh lemon juice, 1 tsp dried oregano, 2 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Pour this mixture evenly over the cod fillets.
  3. Step 3: Scatter 1 pint halved cherry tomatoes around and on top of the fish. Bake uncovered for 15-18 minutes until the cod flakes easily with a fork and is opaque throughout.
  4. Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the fish. Serve immediately with crusty bread or a light salad.

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