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Overhead view of flaky Mediterranean Baked Cod surrounded by blistered tomatoes and artichoke hearts in a red baking dish.

The Ultimate Mediterranean Baked Cod in a Creamy Garlic Sauce

This Mediterranean Baked Cod features thick, flaky fish, blistered cherry tomatoes, fennel wedges, and olives nestled in a light creamy garlic sauce. A stunning, easy one-pan dinner!
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Dinner, Main Course
Cuisine: Mediterranean, Seafood
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Mediterranean Baked Cod Ingredients
  • 4 fillets Thick Cod Fillets About 6 oz (170g) each.
  • 1 cup Red Cherry Tomatoes (150g)
  • 1 cup Yellow Cherry Tomatoes (150g)
  • 1 medium Fresh Fennel Bulb Cored and cut into wedges.
  • 1 cup Canned Artichoke Hearts (150g), drained and quartered.
  • 0.5 cup Kalamata Olives (75g), pitted and halved.
  • 2 tbsp Olive Oil (30ml), divided.
  • 0.25 cup Chicken Broth (60ml)
  • 0.25 cup Heavy Cream (60ml)
  • 2 tbsp Butter (30g)
  • 1 tbsp Lemon Juice (15ml)
  • 2 cloves Garlic Minced.
  • 0.25 tsp Ground Turmeric (1g)
  • 0.25 cup Fresh Parsley (15g), finely chopped.
  • 1 tsp Black Pepper (2g), freshly cracked. Plus kosher salt to taste.

Equipment

  • 1 Red rectangular ceramic baking dish Preferably with a white interior.
  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel for searing.

Method
 

Cooking Instructions
  1. Preheat your oven to 400°F (200°C). In your ceramic baking dish, toss the red cherry tomatoes, yellow cherry tomatoes, fennel wedges, quartered artichoke hearts, and halved Kalamata olives with 1 tbsp (15ml) of olive oil and a pinch of salt. Roast for 15 minutes until tomatoes begin to blister.
  2. Heat 1 tbsp (15ml) olive oil in a skillet over medium-high heat. Pat the cod thoroughly dry, season lightly with salt, and sear top-side down for 2 minutes until lightly golden-brown. Remove from pan and set aside.
  3. Reduce skillet heat to low. Add butter and minced garlic; sauté for 30 seconds. Whisk in chicken broth, heavy cream, lemon juice, and ground turmeric. Simmer for 2 minutes until lightly thickened.
  4. Remove the baking dish from the oven. Nestle the partially seared cod fillets among the roasted vegetables, golden side up. Pour the warm creamy sauce directly into the bottom of the dish to pool around the vegetables. Bake for 10-12 minutes.
  5. Check that the fish is flaky and has reached 145°F (63°C). Remove from the oven and generously garnish with finely chopped fresh parsley and cracked black pepper before serving hot.

Notes

Tip 1. Pat your fish extremely dry before searing to ensure a good crust without overcooking the center.
Tip 2. Cut your fennel wedges thin so they become tender-crisp quickly alongside the tomatoes.