Rhody Recipe: Mediterranean Cod with Roasted Tomatoes

A Greek cod dish inspired by goods procured around Providence


With Mediterranean influences and fresh, savory ingredients, this baked fish dinner is sure to become one your family will ask for over and over again. Roasted cherry tomatoes and briny olives offer bursts of flavor in every bite from simmering in a white wine and lemon sauce distilling sweet and tangy notes. Top it with some feta cheese and you’ve got yourself a healthy and quick weeknight meal!

Grocery Shop Downtown

All within blocks of each other on Westminster and Washington streets in downcity Providence, you can find just about every ingredient you need for this scrumptious dish. Yoleni’s is a one-stop shop for fresh and pantry Greek staples like fine oils, feta cheese, and olives. Grab a bottle of pinot grigio from Eno Fine Wines, find fresh produce and more at Rory’s, and get creative with locally made add-ons and complements from Hope & Main’s new Downtown Makers Marketplace. For fresh white fish? Venture over to the East Side or West End to shop Fearless Fish Market’s pond-to-table choices.

Mediterranean Cod  with Roasted Tomatoes


• 4 5-6 ounce cod filets or other firm white fish

• ½ cup extra-virgin olive oil, plus more
to coat the baking dish

• 5 cloves of garlic, peeled and minced or pressed

• ⅔ cup dry white wine like pinot grigio

• 10 ounces organic cherry tomatoes

• 3 Tbsp fresh thyme leaves, chopped

• 2 cups mixed green and black
brine-cured olives, pitted

• ¼ tsp table salt (for the tomato mixture)

• A pinch of salt to season the fish

• Fresh-cracked black pepper

• ½ cup crumbled feta cheese, for serving


1. Preheat the oven to 425ºF. Add olive oil to a large sauce pot over medium-high heat and allow to heat up for a couple of minutes. Carefully toss in the cherry tomatoes and stir for 1 minute.

2. Pour in the white wine and lemon juice, and allow the tomatoes to simmer until they begin to soften and burst, about 6 minutes. Add the garlic, olives, salt, and thyme leaves; stir well and remove from the heat.

3. Coat the bottom of a large baking dish with a thin layer of olive oil. Season the cod filets on both sides with a pinch of salt and pepper and place them in the baking dish. Pour the tomato and olive mixture over the fish.

4. Place it in the oven and allow it to cook until the fish reaches an internal temperature of 145ºF at its thickest part. This takes anywhere from 12-25 minutes, depending on the size and thickness of the fish, so keep an eye on it. When the fish flakes easily, it is ready to check.

5. To serve, transfer the fish to a plate or shallow serving bowl and spoon about 4-6 ounces of tomato mixture around the fish. Sprinkle with feta cheese and enjoy!


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