Baked Lemon-Oregano Cod with Olive Oil and Cherry Tomatoes
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 ready in about 28 minutes pairs (6 oz each) 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.
Ingredients
- 4 (6 oz each) cod fillets
- 3 tbsp extra virgin olive oil
- 3 tbsp fresh lemon juice
- 1 tsp dried oregano
- 1 pint, halved cherry tomatoes
- 2 cloves minced garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- 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.
- 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.
- 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.
- Step 4: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the fish. Serve immediately with crusty bread or a light salad.
Frequently asked questions
How long does Baked Lemon-Oregano Cod with Olive Oil and Cherry Tomatoes take to make?
Total time is about 28 minutes (10 min prep + 18 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-Oregano Cod with Olive Oil and Cherry Tomatoes?
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 (6 oz each) cod fillets from drying out.
Can I substitute ingredients in Baked Lemon-Oregano Cod with Olive Oil and Cherry Tomatoes?
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-Oregano Cod with Olive Oil and Cherry Tomatoes 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.
What goes well with Baked Lemon-Oregano Cod with Olive Oil and Cherry Tomatoes?
Greek seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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