Greek · Dinner
Baked Fish Bowl with Tomatoes
Baked cod fillet nestled over cherry tomatoes, onion and garlic roasted in olive oil, finished with oregano and lemon. Served over orzo with feta cheese and kalamata olives, this Greek-style bowl combines flaky white fish with bright, acidic pan juices and fresh parsley.
$8
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
568Calories
47.2gProtein
22.6gFat
45.8gCarbs
8.9gSugar
6.1gFiber
1092mgSodium
115mgChol
6.8gSat Fat
1320mgPotassium
230mgCalcium
3.4mgIron
2.1mcgVitamin B12
38mgVitamin C
gluten-free
protein-rich
high-fiber
mediterranean
hidden-gems
gluten-free
Instructions
1
Prep
Preheat oven to 400°F. Pat cod dry. Thinly slice onion and garlic, halve cherry tomatoes, and squeeze lemon juice into a small bowl.
2
Build
Toss cherry tomatoes, onion, garlic, 1 tablespoon olive oil, oregano, and salt in a baking dish. Nestle cod on top, drizzle with remaining oil, and add lemon juice.
3
Roast
Bake at 400°F for 12–15 minutes until cod is opaque and tomatoes blister, checking at the 12-minute mark for doneness.
4
Plate
Cook orzo in salted boiling water for 9 minutes; drain. Spoon orzo into a bowl, top with cod and tomato mixture, scatter feta, olives, and parsley. Season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 11 oz311g cherry tomatoes
- 11 onion
- 4 cloves4 cloves garlic
- 3 tbsp3 tbsp olive oil
- 1 tsp1 tsp dried oregano
- 11 lemon
- 2.8 oz80g orzo, dry
- 2 oz56g feta cheese
- 1010 kalamata olives
- 2 tbsp2 tbsp fresh parsley
- salt and black pepper to taste
