Simple Sage & Olive Cod

Servings: 4

Serve this at your next gathering and expect a round of applause. While most people tend to reserve sage for holiday cooking, I find it’s just too wonderful of an herb to use only once a year. Here we pair it with sweet cod and bright lemon for a dish that will instantly impress your dinner guests.



2 cups halved grape tomatoes
¼ cup sliced olives
2 garlic cloves, minced
Zest of 1 lemon
2 tablespoons lemon juice
1 tablespoon extra-virgin olive oil
1 teaspoon salt, divided
½ teaspoon ground black pepper, divided
4 (4-oz.) cod fillets
1 teaspoon dried sage



1. Preheat the oven to 350°F.
2. Combine the tomatoes, olives, garlic, lemon zest, lemon juice, olive oil, 1 teaspoon of salt, and ½ teaspoon of pepper in a medium bowl.
3. Pat the cod fillets dry with a paper towel, then generously season with the remaining salt and pepper. Sprinkle the sage on top. Massage the seasonings into the fillets.
4. Arrange four sheets of parchment paper on a flat surface, like a counter. Divide the tomato mixture among the parchment sheets and top each mound of tomatoes with a cod fillet.
5. Fold the parchment paper’s edges over the fillets to seal the fish inside.
6. Place the parchment packets onto a baking sheet and bake for 12 minutes. Carefully open one packet to check the doneness—when ready, the fish should flake easily with a fork.
7. Remove from the oven and allow the fish to rest for 10 minutes before serving. Refrigerate leftovers in an airtight container for up to 3 days.


NUTRITION • per one serving •

Calories 153
Total Fat 6 g 8%
Saturated Fat 1 g 5%
Polyunsaturated Fat 3.4 g —
Monounsaturated Fat 0.52 g —
Trans Fat — 
Cholesterol 49 mg 17%
Sodium 197 mg 9%
Total Carbohydrates 4 g 1%
Dietary Fiber 1 g 4%
Total Sugars 2 g —
Protein 21 g 42%
Vitamin A 172 mcg 20%
Vitamin C 15 mcg 15%
Vitamin D 0.6 mcg 4%
Potassium 645 mg 15%
Calcium 33 mg 2%
Iron 1 mg 6%


This AMAZING Recipe can be found in my new The Mediterranean Refresh Under 30 Minutes cookbook here

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