Baked Codfish with Feta Cheese and Peppers

Baked Codfish with Feta Cheese and Peppers
Yield: 4 servings

Time: 30 minutes

Cod’s clean and mild taste partners well with bolder flavors like feta and peppers adding another dimension to this surprisingly simple dish alive with Mediterranean flavors. Best of all: waistline friendly and almost no cleanup! Serve with fried or creamy polenta or roasted potoatoes.


  • 1 lb (450 g) cod fish fillets, about 1″ (1/2 cm) thick, cut into 4 portions
  • 1 medium-size red onion, thinly sliced
  • 1 medium-size red pepper, thinly sliced
  • 1 medium-size green pepper, thinly sliced
  • 2 garlic cloves, finely slivered
  • 6 Tbsp olive oil
  • 8 black olives
  • 1 Tbsp capers
  • ½ cup (115 g) cubed feta cheese
  • salt and freshly ground pepper
  • 4 small sprigs of fresh thyme or oregano

Note: Go easy on the seasoning, feta cheese varies in saltiness.



Preheat oven to 400°F (200°C).

Rub both sides of the fish with olive oil. Salt and pepper lightly. Set aside.

Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add onion, garlic and saute for about 5 minutes or until onion begins to soften. Add peppers and continue cooking for 3-4 minutes longer. Set aside.

Lay out 4 sheets of aluminum paper large enough to hold the filets. Top each fillet with the onion-pepper mix. Add the olives, capers and feta cubes. Place a spring of thyme or oregano on top and drizzle with 1 tablespoon of olive oil. Fold foil sides around the fish and firmly crimp them together so that no steam is allowed to escape. Place it on a baking sheet and bake it for about 12-15 minutes depending on the thickness of the fish. Open packages carefully to avoid spilling the juices. Take the tip of a knife and probe the fish on its thickest part. If it flakes easily, it is done.

Transfer to a warm plate and spoon accumulated juices over the fish or place packages on plates and let each guest be surprised. Serve with a side of roasted potatoes, fried polenta or bread to mop up the great flavors.

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