Mediterranean Baked Cod with Tomatoes and Artichokes Recipe

This recipe for Mediterranean baked cod is like a vacation for your taste buds. Not only is it delicious but it’s very healthy for you as well!

I really stepped out of my dinner comfort zone with this recipe for Mediterranean baked cod and the results were surprising.

Over the past 5 to 10 years, I’ve actually started to enjoy baked and broiled fish of all kinds.

Whereas in the past, the only fish I enjoyed was deeply breaded, fried and served with a thick and tangy tartar sauce.

Not wrong, but not something you should eat on a regular basis.

I truly enjoy all the separate components of this recipe, but the most surprising thing I learned about myself is that I guess I really only like olives in my Bloody Mary’s! Go figure! When it comes to fish, not so much 🙂

If you’re an olive lover in all things, then keep them in the recipe. If not, take them out (like I did for the title) or maybe think about substituting capers instead.

Ding! That’s the ticket!

What I really think I’ll do next time I make this is to add more avocado because I really love avocado!!!

Come to think of it, I think avocado would be pretty darned good in a Bloody Mary too (note to self) *wink*.

Adjust, improvise and get creative in your kitchen.

Tailor recipes to your own taste buds and preferences and just have fun cooking!

They may not all be winners, but at least your dinner table won’t be boring!

Keep ’em guessing, that’s what I always say 🙂

BAKED COD WITH TOMATOES, ARTICHOKES, AND AVOCADOS {PRINT THIS RECIPE}
Serves – 6 290 calories per serving

2 cups grape tomatoes, cut in half lengthwise
1 package (9 ounces) frozen artichokes
1 cup kalamata olives (optional)
2 avocados, pitted, peeled and diced largely
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cloves garlic, minced
2 shallots, minced
1 teaspoon fresh thyme
1/4 cup dry white wine
4 teaspoons extra virgin olive oil, (or avocado oil if you have it)
1 tablespoon honey
6 (6 ounces) boneless, skinless cod fillets (1″-1 1/2″ thick), thawed if frozen.
additional salt and pepper to season the fish

-Preheat oven to 425 degrees.
-In a large bowl, add the tomatoes, artichokes, olives and the avocados.
-Add the lemon juice and gently stir to combine.
-Add the tomato mixture in an even layer into the bottom of a 9×13 baking pan.
-In a small bowl, whisk together the garlic, shallots, thyme, white wine, oil, and honey.
-Place the cod fillets over the tomatoes and avocados and spoon or pour the garlic and shallot mixture over each fillet.
-Season the fillets with salt and pepper.
-Cover and bake in the oven for approximately 30-35 minutes or until the fish flakes apart when gently prodded.
-Plate and serve.