Mediterranean · main

Mediterranean Baked Cod with Tomatoes and Feta

Mediterranean Baked Cod with Tomatoes and Feta reads salinity 5.7, citrus 5.6 and umami 5.4 on Palate's 0–10 flavor X-ray — a Mediterranean main, about 27 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 7.0 / 10
• Sweet & Fruity — 5.7 / 10
• Sour & Bright — 7.2 / 10
• Bitter & Earthy — 2.1 / 10
• Rich & Fat — 5.2 / 10
• Aromatic & Spice — 3.8 / 10

The measured notes (of 18)

Salinity 5.7 · Citrus 5.6 · Umami 5.4 · Sourness 5.3 · Richness 4.8 · Fruity 4.7 · Marine & Briny 3.5 · Funk & Ferment 3.4 · Allium 3.3 · Sweetness 3.1 · Herbaceous 2.4 · Bitterness 1.9 · Floral 1.6 · Heat 1.4 · Nutty 1.4 · Warm Spice 1.3 · Earthy 1.3

What's in it (14)

• cod fillets — 680 g
• salt — 5 g
• black pepper — 3 g
• olive oil — 41 g
• grape tomatoes — 473 g
• garlic — 12 g
• ripe olives — 54 g
• capers — 30 g
• dried leaf oregano — 1 g
• red chili flakes — 1 g
• dry white wine — 118 g
• feta cheese — 113 g
• lemon — 65 g
• parsley — 7 g

Time & effort: about 27 min · effort: involved

Nutrition (per 100 g, engine-estimated): 177.8 kcal, 28.1 g protein, 2.9 g fat, 7 g carbs

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

How it's cooked (6 steps)

1. Preheat the oven to 425°F. Pat the cod fillets dry and season both sides with the salt and pepper; set aside.
2. In a 9x13-inch baking dish, toss the cherry tomatoes, garlic, olives, capers, oregano, and red pepper flakes with 2 tablespoons of the olive oil. Spread in an even layer and roast until the tomatoes are blistered and beginning to collapse, 10-12 minutes.
3. Remove the dish from the oven and push the tomato mixture to the edges. Nestle the cod fillets in the center, drizzle with the remaining 1 tablespoon olive oil, and pour the wine into the dish around the fish. Lay the lemon slices over the cod.
4. Return to the oven and bake until the cod flakes easily with a fork and reaches 145°F at the thickest point, 12-15 minutes.
5. Remove the dish from the oven, scatter the feta over the cod and tomatoes, and return to the oven just until the feta begins to soften, 2-3 minutes.
6. Squeeze the lemon half over the dish, scatter the parsley on top, and serve straight from the baking dish, spooning the pan juices over each portion.

Dishes with a similar flavor shape

• Greek-Style Baked Cod with Tomatoes and Olives — Greek
• Greek Baked Shrimp with Tomatoes and Feta — Greek
• Braised Greek Chicken with Olives and Tomatoes — Greek
• Crispy Halloumi Grain Bowls with Lemony Farro — Greek
• Mediterranean Baked Salmon with Olives and Capers — Mediterranean

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

See how this dish fits your palate — take the short taste test →

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