One-Pan Mediterranean Cod | 30 Minute Dinner | Easy Mediterranean Recipe

Welcome back to my kitchen. Today we're making a Mediterranean cod. It's a beautiful medley of colors and tastes. We got some wild caught cod, some fresh tomatoes, some kalamata olives, and some green olives. It's cooked nicely in the sauce and the best part is it's on your table in about 30 minutes. Now if you like this video don't forget to hit that like and subscribe button. Now let's get to it. I'm using frozen wild caught cod that I defrosted but you could also use mahi-mahi or tilapia. Just make sure to pat your cod dry. I'm seasoning it with olive oil, salt, pepper, and oregano. I'm not using too much salt because I am adding in vegetable bouillon to the sauce. Make sure to flip the fish and season the other side. I've got about a cup and a half of cherry tomatoes and I'm just slicing them in half. If you don't have cherry tomatoes, plum tomatoes are a good substitute as well. Finely dice half of a shallot or if you don't have shallots you can use half of a red onion. I've got some kalamata olives and some Castel Vetrano olives that I'm slicing in half and I left some hole for garnish in my sauce. You want to use a good olive oil for this dish. This is the brand that I love and it's pretty accessible in stores. Add in the butter on medium heat and heat for about two to three minutes. Once the butter is fully melted you'll add in your shallots or red onions and sauté for about two minutes until they're translucent. I've got my handy dandy garlic crusher Frank here and I'm adding in my four cloves of crushed garlic and sautéing that for another 30 seconds. Add in the cherry tomatoes, white wine, and lemon juice and let that simmer for about three to four minutes until the wine is cooked down and the liquid has evaporated a bit. You'll then add in your garlic powder, onion powder, and dried basil. I'm also adding in some Calabrian chili for a touch of heat but you can replace this with red pepper flakes or leave it out altogether. You'll also add in your vegetable bouillon, let that combine, then add your cod fillets back in. Go ahead and add the olives around the edges and you'll spoon some sauce over the fillets and you're going to cook this on medium heat and cover for about five minutes. Once the five minutes is up I'm going to go ahead and add in some fresh basil. I've got some fresh basil going on in the backyard and we're going to add that in and then cover and cook for an additional five minutes or until the internal temp reads 145 degrees Fahrenheit. Make sure not to overcook the cod because it can get rubbery when it's overcooked and we don't want that. This dish is best served right after cooking. You don't really want to reheat it because the cod can get rubbery. A perfectly cooked cod is tender and flaky and you've got that beautiful beautiful sauce. I like to plate my cod over white or brown rice or even some cauliflower rice or you can plate it with some veggies and I love to add crumbled feta on top. It's optional but I highly highly recommend it. Can't wait to eat this. In the words of Lola J, that is so so good. Hope you guys like it.