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Greek-Style Baked Cod with Tomatoes and Olives

Greek-Style Baked Cod with Tomatoes and Olives reads salinity 5.8, citrus 5.5 and umami 5.3 on Palate's 0–10 flavor X-ray — a Greek main, about 40 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.1 / 10
• Sweet & Fruity — 5.3 / 10
• Sour & Bright — 7.1 / 10
• Bitter & Earthy — 2.0 / 10
• Rich & Fat — 5.0 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Salinity 5.8 · Citrus 5.5 · Umami 5.3 · Sourness 5.3 · Richness 4.7 · Fruity 4.5 · Allium 4.1 · Marine & Briny 3.7 · Funk & Ferment 3.5 · Sweetness 2.6 · Herbaceous 2.3 · Bitterness 1.8 · Heat 1.4 · Earthy 1.4 · Warm Spice 1.3 · Floral 1.2 · Nutty 1.1

What's in it (14)

• olive oil — 41 g
• yellow onion — 110 g
• garlic — 9 g
• tomatoes — 411 g
• ripe olives — 109 g
• capers — 30 g
• dried leaf oregano — 1 g
• red chili flakes — 1 g
• salt — 5 g
• black pepper — 3 g
• cod fillets — 680 g
• lemon — 65 g
• feta cheese crumbles — 28 g
• parsley — 7 g

Time & effort: about 40 min · effort: involved

Nutrition (per 100 g, engine-estimated): 155.1 kcal, 29.3 g protein, 2.2 g fat, 3.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Preheat the oven to 400F. Pat the cod fillets dry and let sit at room temperature while you make the sauce.
2. Heat 2 tablespoons of the olive oil in a large skillet over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent, 5-6 minutes.
3. Add the garlic and cook, stirring, until fragrant, 30-45 seconds.
4. Stir in the diced tomatoes with juices, olives, capers, oregano, red pepper flakes, salt, and black pepper. Simmer, stirring occasionally, until slightly thickened, 8-10 minutes.
5. Pour the tomato mixture into a 9x13-inch baking dish, spreading it evenly.
6. Nestle the cod fillets into the sauce, spooning a little sauce over each fillet.
7. Drizzle with the remaining 1 tablespoon olive oil and the lemon juice, then lay the lemon slices over the fillets.
8. Bake until the cod flakes easily with a fork and reaches 145F at the thickest part, 12-15 minutes.
9. Remove from the oven, scatter the feta and parsley over the top, and serve straight from the dish.

Dishes with a similar flavor shape

• Mediterranean Baked Cod with Tomatoes and Feta — Mediterranean
• Greek Baked Shrimp with Tomatoes and Feta — Greek
• Braised Greek Chicken with Olives and Tomatoes — Greek
• Mediterranean Baked Salmon with Olives and Capers — Mediterranean
• Lemon Herb Seared Scallops with Orzo — Mediterranean

Keep reading: what salinity, citrus, umami mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.