This Mediterranean baked cod is a simple recipe for adding Mediterranean flavor to flaky, healthy, baked cod. Topped with a lemony mix of olives, artichokes, and sun-dried tomatoes, it’s quick and easy enough for the ultimate weeknight dinner, but impressive enough for guests.

Ingredient :

• nonstick cooking spray

• 1 1/2 pounds cod filets

• 1 teaspoon olive oil

• 1 1/2 teaspoons Greek seasoning

• 1/3 cup pitted Kalamata olives

• 1/3 cup roughly chopped drained artichoke hearts in brine

• 1/4 cup julienned drained sun-dried tomatoes packed in olive oil

• 2 teaspoons freshly-squeezed lemon juice

• 3 cloves garlic, minced

• 1 tablespoon chopped fresh parsley, or as needed

• 4 fresh lemon wedges

Directions :

1. Preheat the oven to 375 degrees F (190 degrees F). Line a baking sheet with aluminum foil, and spray with cooking spray.

2. Pat fish filets dry with a paper towel. Place cod on the baking sheet, lightly coat the tops with olive oil, and sprinkle with Greek seasoning.

3. In a small bowl, combine Kalamata olives, artichoke hearts, sun-dried tomatoes, lemon juice, and garlic. Evenly spoon the mixture over the filets.

4. Bake until cod flakes easily with a fork, 14 to 16 minutes. The internal temperature, measured with an instant-read thermometer, should reach 145 degrees F (63 degrees C). Baking time may vary slightly depending on the thickness of filets.

5. Carefully remove cod and topping to a serving dish using a large spatula. Garnish with chopped parsley, and serve immediately with a wedge of lemon.