Mediterranean Cod

A very quick and easy main dish for dinner and “fancy enough” for company too.  I put this together start to finish in 40 minutes which gave me three meals.  Enjoying the last portion right now!  Savory and rich and yet light.


  • 1 lb wild cod, ideally relatively thin ~1/2″ fillets that you can then cut into smaller 2-3″ pieces (Trader Joe’s sells frozen ‘odd ends’ at a great price)
  • 1/3 cup extra virgin olive oil
  • 4 garlic cloves, pressed or minced
  • 1 Tbsp dried oregano
  • 1/3 cup pine nuts
  • Fresh coarse ground black pepper to taste (I use quite a bit ~1/2 tsp to add some zest)
  • 1/2 small bunch of fresh flat-leaf parsley (chopped ~1 cup, separate bottom half of stems (the stalk-only parts) and chop separately)
  • 1 tsp fresh lemon zest
  • 1/2 cup olive tapenade (I use Trader Joe’s kalamata blend – fabulous as a snack to on cucumber slices)
  • 1 ~14oz can plain artichoke hearts in water (drain and squeeze excess water out of chokes, then loosely chop into 1/2″ pieces)
  • Unrefined seasalt

If your fish is frozen, take out the package and leave it in the sink about 6 hours before you want to start cooking.  Rinse and drain defrosted cod.  Pat try and cut if necessary.  Heat olive oil in large saucepan (that has a lid) on medium heat.  Once shimmering, add garlic, oregano, cracked pepper, pine nuts, and parsley stems.  Saute for ~4 minutes until garlic and pine nuts are oh-so-lightly golden.  Add fish pieces, stir well to coat all and saute for ~5 minutes.  Add remainder of parsley, artichoke hearts, tapenade, and lemon zest.  Stir well and cover.  Uncover in ~10 minutes stir well and cover again.  After another 10 minutes, uncover, stir well, and salt to taste.  Cover again, turn off the burner, and allow to continue steam for another 10 minutes before serving.  If you wish, top with another sprinkling of fresh, raw, minced parsley.  I paired this with some roasted brussels sprouts and a blueberry compote for dessert.  It would be great too alongside a simple salad of arugula, olive oil, and balsamic vinegar too – a nice bitter contrast to the rich, savory main course.  Delicious also on a bed of fresh, “spiralized” zucchini noodles in the warmer months.  Enjoy!  Serves 3 adults as a main course (or Me – three times for lunch – yum!)