Baked Cod with Feta and Tomatoes

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Baked Cod with Feta and TomatoesRecipe
Photo: Randy Mayor; Styling: Claire Spollen


The mildness of cod takes well to bolder flavor pairings such as feta cheese and tomato. Sprinkle with oregano and parsley to top off the flavor and presentation.

Serves 4 (serving size: 1 fillet, about 1/2 cup tomato mixture, and 2 tablespoons feta)


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1 tablespoon extra-virgin olive oil
1 1/2 cups chopped onion
3 cups chopped tomato
1/4 cup dry white wine
2 teaspoons fresh oregano, divided
1 teaspoon red wine vinegar
3/8 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
Dash of crushed red pepper
4 (6-ounce) cod fillets
1 tablespoon chopped fresh flat-leaf parsley
2 ounces feta cheese, crumbled (about 1/2 cup)


1. Preheat oven to 400°.

2. Heat a large ovenproof skillet over medium heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender. Stir in tomato, wine, 1 teaspoon oregano, vinegar, 1/8 teaspoon salt, black pepper, and crushed red pepper; bring to a simmer. Cook 3 minutes, stirring occasionally. Sprinkle fish evenly with remaining 1/4 teaspoon salt. Nestle fish in tomato mixture. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork. Sprinkle with remaining 1 teaspoon oregano, parsley, and feta.

Created date

September 2014

Nutritional Information

Calories 247
Fat 7.5 g
Satfat 2.8 g
Monofat 3.3 g
Polyfat 0.8 g
Protein 30 g
Carbohydrate 12 g
Fiber 3 g
Cholesterol 93 mg
Iron 1 mg
Sodium 470 mg
Calcium 117 mg