Baked Mediterranean Cod


  • 4 pieces of cod, each weighing 6 ounces
  • Kosher salt and freshly ground black pepper to taste
  • 2 thinly sliced lemons
  • 1 thinly sliced small shallot
  • 4 sprigs of fresh thyme
  • 20 olives, halved or quartered
  • 2 tablespoons of extra-virgin olive oil


    • Preheat the oven to 400°F (200°C).
      Fold a 12x16-inch sheet of parchment paper in half, then open it. Place several slices of zucchini in the center of one half, and top with a piece of cod. Season with salt and pepper.
    • Add toppings. Top the cod with 2 to 3 lemon slices, a few slices of shallot, a sprig of thyme, 5 olives, and 5 tomatoes (it's okay if these fall to the side). Drizzle a little olive oil on top.
    • Fold and seal. Fold the top half of the parchment paper over the bottom half, then tightly roll up the edges around the cod. Repeat this process with the other 3 pieces of cod.
    • Bake. Place the 4 parchment paper packets on a baking sheet, place in the oven, and bake for 14 to 18 minutes (depending on thickness), or until the cod is opaque and flakes easily with a fork.
    • To serve. Use a knife to pierce the center of each parchment packet and open it up before serving.

      SERVING: 2



      Calories Carbs Fat Protein Fibers
      636 16 30 70 4