Cod Baked with Tomatoes and Feta

This image courtesy of Mark T. Shapiro

This easy fish casserole is alive with the flavors of the Mediterranean. Serve with a tossed salad and crusty bread to mop up all the delicious juices.

Makes4 servings

Cooking Methodbaking


Total Timeunder 1 hour

Make Ahead RecipeYes

Kid FriendlyYes

One Pot MealYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursemain course

Dietary Considerationegg-free, halal, kosher, peanut free, soy free, tree nut free

Five Ingredients or LessYes


Taste and Texturecheesy, herby, light, salty, savory

Type of Dishcasserole


  • 1 lb (500 g) cod fillets
  • 3 tbsp (approx 45 mL) all-purpose flour
  • 2 tbsp (25 mL) olive oil
  • 1 cup (250 mL) crumbled feta cheese (about ¼ lb/125 g)
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 sweet green pepper, chopped
  • 1 can (19 oz/540 mL) tomatoes
  • ½ cup (125 mL) pitted black olives
  • ½ tsp (2 mL) dried oregano
  • Pinch hot pepper flakes
  • Pinch granulated sugar
  • 2 tbsp (25 mL) minced fresh parsley
  • Salt and pepper


  1. Cut cod into serving-size portions; pat dry. Dredge lightly in flour.

  2. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides. Arrange in 8-inch (2 L) square baking dish; sprinkle with feta. Set aside.

  3. Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes, crushing with fork; stir in olives, oregano, hot pepper flakes and sugar. Bring to boil; reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

  4. Add parsley; season with salt and pepper to taste. Spoon over fish. (Dish can be prepared to this point, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake, uncovered, in 375°F (190°C) oven for about 15 minutes or until bubbly.


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