Baked Cod Greek-Style

Author: Canadian Living

Our easy fish casserole is adapted from Rose Murray's Secrets of the Sea (Grosvenor House, 1989).

  • Portion size 4 servings


  • 1 lb cod fillet thawed
  • 3 tablespoons all purpose flour (approx)
  • 2 tablespoons olive oil
  • 1 cup crumbled feta cheese (about 1/4 lb/125 g)
  • 1 onion chopped
  • 3 cloves garlic minced
  • 1 sweet green pepper chopped
  • 1 can tomato (undrained)
  • 1/2 cup pitted black olives
  • 1/2 teaspoon dried oregano
  • 1 pinch hot pepper flakes
  • 1 pinch granulated sugar
  • 2 tablespoons minced fresh parsley
  • salt and pepper


Cut cod into serving-size portions. Pat dry. Dredge lightly in flour. In large skillet, heat half of the oil over medium-high heat; brown cod lightly on both sides and arrange in 8-inch (2 L) square baking dish. Sprinkle with feta.

Pour remaining oil into skillet; cook onion, garlic and green pepper, stirring, until softened, about 4 minutes. Add tomatoes; crush with fork and stir in olives, oregano, pepper flakes and sugar. Bring to boil, reduce heat to medium-low and simmer, stirring often, until thickened, about 10 minutes.

Add parsley, and season with salt and pepper to taste; spoon over fish. (Dish can be made ahead, cooled, covered and refrigerated for up to 8 hours. Add 5 minutes to baking time.) Bake uncovered in 375°F (190°C) oven for about 15 minutes or until bubbly.

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Baked Cod Greek-Style