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Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley

Name: Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean-Inspired
Ingredients: 4 cod fillets (about 6 oz each), skin removed; 2 red bell peppers, sliced into strips; 1 yellow bell pepper, sliced into strips; 1/2 cup Kalamata olives, pitted and halved; 1 medium red onion, cut into wedges; 3 cloves garlic, minced; 3 tablespoons extra-virgin olive oil, divided; 1 teaspoon dried oregano; 1/2 teaspoon smoked paprika; 1/4 teaspoon crushed red pepper flakes (optional); Juice of 1 lemon; Zest of 1 lemon; Salt and freshly ground black pepper, to taste; 2 tablespoons fresh parsley, chopped (for garnish); Lemon wedges, for serving

By PanPotPlates Editorial TeamPublished Apr 9, 2026 | Updated May 11, 2026

Mediterranean-Inspired 40 mins sheetpanonepaneasypescatarianglutenfreedairyfreeflavorfulseasonalfamilydinner

Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley is a practical PanPotPlates recipe built for dependable weeknight cooking.

Prep 15 min

Cook 25 min

Total 40 min

Servings 4

Difficulty easy

Cuisine Mediterranean-Inspired

Ingredients

Servings 4

4 cod fillets (about 6 oz each), skin removed
2 red bell peppers, sliced into strips
1 yellow bell pepper, sliced into strips
1/2 cup Kalamata olives, pitted and halved
1 medium red onion, cut into wedges
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
1 teaspoon dried oregano
1/2 teaspoon smoked paprika
1/4 teaspoon crushed red pepper flakes (optional)
Juice of 1 lemon
Zest of 1 lemon
Salt and freshly ground black pepper, to taste
2 tablespoons fresh parsley, chopped (for garnish)
Lemon wedges, for serving

Ingredients for Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley

Instructions

Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, toss together sliced red and yellow bell peppers, red onion wedges, Kalamata olives, and minced garlic.
Drizzle 2 tablespoons olive oil over the vegetables. Season with dried oregano, smoked paprika, salt, pepper, and crushed red pepper flakes, if using. Toss to coat evenly.
Spread the vegetable mixture in a single layer on the prepared sheet pan.
Roast vegetables for 15 minutes in the preheated oven.
Meanwhile, pat cod fillets dry with paper towels. Combine remaining 1 tablespoon olive oil with lemon juice, lemon zest, and a pinch of salt and pepper in a small bowl.
After 15 minutes, remove the sheet pan and nestle the cod fillets among the vegetables.
Brush each cod fillet with the lemon-olive oil mixture.
Return the sheet pan to the oven and roast all together for an additional 10 minutes, or until cod is opaque and flakes easily.
Remove from oven, sprinkle with fresh chopped parsley, and serve immediately with extra lemon wedges.

Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley cooking in the recommended pan or pot

Tips

Pan Or Pot Required

This recipe is designed as a Sheet Pan Dinner , where all ingredients cook together on one large rimmed baking sheet.

Cookware Size Guidance

For best results with this Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley , use a standard half-sheet pan (approximately 18 x 13 inches).

Cookware Swap Guidance

This recipe’s strength lies in the sheet pan cooking technique , which delivers even roasting and simplified cleanup.

Leftovers Quality

Reheat gently and add a splash of liquid when needed to keep the texture moist and tender.

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Sheet Pan Mediterranean Baked Cod with Roasted Pepper and Olive Medley

Recipe Details

Ingredients

Instructions