30-Minute Greek-Style Oven-Baked Cod
A vibrant Mediterranean dish featuring tender white fish baked with aromatic vegetables including tomatoes, olives, and fresh herbs. The cod is nestled among onions, cherry tomatoes, and Greek olives, then topped with garlic, oregano, and fresh dill before being wrapped in foil and baked until flaky. Served over bulgur with a crisp cucumber-dill salad and optional feta cheese, this complete meal brings together classic Greek flavors in one satisfying, healthy dinner that works well for weeknight meals or casual entertaining.
Ingredients
- ¾ cup bulgur, uncookedquinoa or rice1:1gluten-freegluten-free
cook according to package
- 1 lb cod fish, or any firm white fish
- 1 medium onion, thinly sliced
- 2 cloves garlic, chopped
- ½ whole lemon, thinly sliced
- 2 Tbsp fresh dill, roughly chopped
- 1 Tbsp olive oil, for dish
- 1 Tbsp olive oil, for drizzling
- 1 cup cherry tomatoes, left whole
- ½ cup mixed Greek olives, pitted and left whole
- 1 tsp dried oregano
- foil, for baking
- 2 oz feta cheese, crumbled(optional)
- 12 oz cucumbers, sliced
- 1 Tbsp fresh dill, chopped
- 2 Tbsp red or white wine vinegar
Instructions
- 1
Heat oven to 425F
- 2
Brush bottom of square baking dish with olive oil
- 3
Spread sliced onions in bottom of baking dish
- 4
Top with tomatoes, olives, and lemon slices
- 5
Place fish filets in baking dish, nestling into vegetables
- 6
Sprinkle fish tops with chopped garlic and oregano and drizzle with remaining olive oil
- 7
Scatter dill over everything and cover tightly with foil
- 8
Bake until fish flakes easily with fork, 12 to 15 minutes depending on thickness
- 9
Warm bulgur in microwave if made ahead
- 10
Stir cucumber salad
- 11
Form bed of bulgur on serving plates
- 12
Top with fish filets, tomatoes, olives, and onions
- 13
Sprinkle with feta crumbles if using
- 14
Serve with cucumber-dill salad on the side
Tips
Use firm white fish like cod, halibut, or sea bass for best results as they hold their shape during baking.
Tent foil loosely over dish to allow steam circulation while keeping moisture in for tender, flaky fish.
Make bulgur and cucumber salad ahead of time to streamline dinner preparation.
Good to Know
refrigerate leftovers up to 2 days
prepare bulgur and cucumber salad up to 1 day ahead
serve immediately while fish is hot with warm bulgur
Common Mistakes
avoid overbaking fish to prevent dryness
ensure foil seal is tight to trap steam for moist cooking
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
cook according to package
General Alternatives
FAQ
Can I use frozen fish for this recipe?
Yes, but thaw completely and pat dry before using. Frozen fish may release more moisture during baking.
What if I don't have bulgur?
Substitute with quinoa, rice, or couscous. Cook according to package directions and serve as the base.
How long will the cucumber salad keep?
The cucumber salad stays fresh for 1-2 days refrigerated. Drain excess liquid before serving if needed.