Quick and Easy Mediterranean Fish Recipe

Quick and Easy Mediterranean Fish Recipe

Bursting with bright and bold flavor, this Mediterranean fish is seasoned with herbs and gently simmered in a vibrant olive, onion, and garlic tomato sauce. Saucy, briny, and oh so delicious this tender and flakey cod dish uses simple ingredients to make a spectacular dinner. Done in under 30 minutes, this minimal effort recipe is one to save in the books.


. Not only does it boast fantastic flavor, but it is essentially a one pot wonder (minus the bowl). In under 30 minutes you have a fully developed, flavorful dish with minimal work and even better, minimal clean up. Not only that, but this dish leans on so many pantry staples to give it flavor – ones that you probably already have on hand. So why will you love this recipe? It is easy, quick, and delicious – a perfect weeknight dinner, but also one that will wow guests when entertaining.

Bursting with bright and bold flavor, this mediterranean fish is seasoned with herbs and gently simmered in a vibrant olive, onion, and garlic tomato sauce.

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 32 minutes

Servings: 6 people


2 1/2 lbs cod, or another firm white fish cut in 6-7 oz pieces

white or yellow onion cut in half then sliced

8 garlic cloves sliced

2 tbsp olive oil extra virgin

28 oz crushed tomatoes

1/2 cup chicken broth

10-12 oz small vine cherry tomatoes sub out for a pint of grape tomatoes

3 oz kalamata olives

5 oz castelvetrano olives

3 tbsp fresh parsley minced

1 tbsp fresh oregano or 1 tsp dried oregano


If the cod isn’t already pre butchered, cut the cod in 6-7 oz fillets

Place the cut fish, sliced garlic, and sliced onions in a large bowl. Coat with 2 tbsp of olive oil, and a heavy pinch of salt, approx. 1/2 tsp. Toss to coat, and place on the side.

Line the pot or pan with 2 layers of parchment. Add in the crushed tomatoes and chicken broth.

Layer in the onions, garlic, and fish in the pan, making sure you are putting a good amount of the onions under the fish.

Add the tomatoes, and both olives, making sure they are for the most part resting in the sauce. Sprinkle the parsley and oregano and another 1/2 tsp of salt.

Place the pot on the stove on low-medium heat and cook for 17-23 minutes or until fish is cooked through and flakey. Serve over rice or with crusty bread.


You know this already, but I am not a huge fan of seafood leftovers, especially fishy ones. Store leftovers in the fridge for 1-2 days MAX. Heat up by placing the fish with sauce in a lidded pan over low heat. If there isn’t enough sauce left to bring to a simmer place in an oven safe pan and reheat at 350-degrees until warmed throughout.

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