Oven-Roasted Greek Lemon Herb Cod with Fennel and Olives
Delicate white cod fillets roasted with a fragrant blend of lemon, garlic, fennel, and briny olives for a bright and savory seafood dish. This greek-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) cod fillets, olive oil, garlic cloves, minced 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. 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 fillets (6 oz each) cod fillets
- 3 tbsp olive oil
- 3 cloves garlic cloves, minced
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp dried oregano
- 1 small fennel bulb, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Step 1: Preheat oven to 425°F. In a small bowl, whisk together 3 tbsp olive oil, 3 minced garlic cloves, 2 tbsp fresh lemon juice, 1 tsp lemon zest, and 1 tbsp dried oregano.
- Step 2: Arrange 1 small thinly sliced fennel bulb in an even layer in a baking dish. Place 4 cod fillets (6 oz each) on top of fennel. Season fillets with 1 tsp salt and 1/2 tsp black pepper.
- Step 3: Scatter 1/2 cup halved Kalamata olives around the cod. Drizzle the lemon herb olive oil mixture evenly over the fish, fennel, and olives.
- Step 4: Roast in the preheated oven for 12-15 minutes until the cod is opaque and flakes easily with a fork.
- Step 5: Remove from oven and sprinkle 2 tbsp chopped fresh parsley over the top before serving. Serve with crusty bread or a side salad for a complete meal.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Oven-Roasted Greek Lemon Herb Cod with Fennel and Olives 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 Oven-Roasted Greek Lemon Herb Cod with Fennel and Olives?
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 olive oil from drying out.
Can I substitute ingredients in Oven-Roasted Greek Lemon Herb Cod with Fennel and Olives?
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 Oven-Roasted Greek Lemon Herb Cod with Fennel and Olives 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 Oven-Roasted Greek Lemon Herb Cod with Fennel and Olives?
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.
