Lemon-Oregano Roasted Cod with Gigantes Beans and Tomato

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Oven-roasted cod seasoned with lemon and oregano, served over slow-cooked gigante beans in a fresh tomato sauce. This Greek-inspired seafood recipe, ready in about 45 minutes, pairs cod fillets, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 15 min Cook: 30 min Serves 4 Greek cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, whisk 3 tbsp olive oil, 2 tbsp fresh lemon juice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 cod fillets in a baking dish and brush both sides with the lemon-oregano olive oil mixture. Set aside.
  3. Step 3: In a medium ovenproof skillet, combine 2 cups drained canned gigante beans, 1 cup halved cherry tomatoes, 3 thinly sliced garlic cloves, 1/2 cup water or vegetable broth, and 1 tbsp olive oil. Stir gently.
  4. Step 4: Nestle the cod fillets on top of the bean mixture and drizzle remaining lemon-oregano oil over everything.
  5. Step 5: Roast in the oven for 20-25 minutes, until cod is opaque and flakes easily with a fork, and beans are tender.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving warm.

Frequently asked questions

How long does Lemon-Oregano Roasted Cod with Gigantes Beans and Tomato take to make?

Total time is about 45 minutes (15 min prep + 30 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 Lemon-Oregano Roasted Cod with Gigantes Beans and Tomato?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Oregano Roasted Cod with Gigantes Beans and Tomato?

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 Lemon-Oregano Roasted Cod with Gigantes Beans and Tomato 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 Lemon-Oregano Roasted Cod with Gigantes Beans and Tomato?

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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