Mediterranean Baked Cod with Chickpea Salad

Not only does our Mediterranean Baked Cod offer a generous 35 grams of protein, but we also serve it on a piece of sweet and colorful bell pepper with a hearty chickpea salad.

Heading out the door? Read this article on the new Outside+ app available now on iOS devices for members! Download the app.

Laura Wright

Love cod? Click here for more recipes.

Cook Time
45 min
45 min


Baked cod

  • 10 pitted Kalamata olives, minced
  • 2 cloves garlic, minced
  • 3/4 cup packed fresh flat-leaf parsley, minced
  • 1/2 tsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1/4 tsp ground black pepper
  • 1/8 tsp coarse sea salt
  • 2 red bell peppers, trimmed, halved and seeded
  • 1 tsp extra-virgin olive oil, divided
  • 2 cups baby spinach
  • 4 5-oz boneless, skinless cod fillets

Chickpea salad

  • 2 tsp extra-virgin olive oil
  • 1/2 cup chopped red onion
  • 1 clove garlic, minced
  • 1 15-oz BPA-free can unsalted chickpeas (aka garbanzo beans), drained, rinsed and patted dry
  • 1/2 cup packed fresh flat-leaf parsley, minced, divided
  • 1 tbsp dried oregano
  • 1/4 cup fresh lemon juice
  • 10 pitted Kalamata olives, chopped
  • 1 1/2 cups grape tomatoes, chopped
  • 1/4 cup crumbled feta cheese
  • 1 1/2 tsp lemon zest
  • 1/4 tsp ground black pepper


  1. Preheat oven 350˚F. Line a large baking sheet with foil.
  2. Prepare Baked Cod: In a small bowl, combine olives, garlic, parsley, lemon zest and juice, black pepper and salt. Set aside.
  3. On baking sheet, arrange bell peppers skin side down. Brush tops of peppers with 1/4 tsp oil, dividing evenly, then top each half with 1/2 cup spinach and 1 cod fillet. To olive mixture, add 3/4 tsp oil and stir to combine; spread over cod, dividing evenly. Bake until cod flakes easily when tested with a fork, 20 to 25 minutes.
  4. Meanwhile, prepare Chickpea Salad: In a medium skillet, heat oil on medium-high. Add onion and garlic and sauté for 1 minute. Add chickpeas, 1/4 cup parsley, oregano, lemon juice and 1 tbsp water and cook, stirring often, for 5 minutes. Add olives and tomatoes and cook, stirring, until liquid evaporates, about 8 minutes. Stir in feta, remaining 1/4 cup parsley, lemon zest and black pepper; remove from heat.
  5. Carefully lift bell pepper halves and cod from baking sheet and divide among serving plates. Serve with Chickpea Salad.

Nutrition Information

  • Serving Size 1 Mediterranean baked cod fillet, 1/2 cup spinach, 1/2 bell pepper, 1/2 cup salad
  • Calories 363
  • Carbohydrate Content 33 g
  • Cholesterol Content 69 mg
  • Fat Content 10 g
  • Fiber Content 8 g
  • Protein Content 35 g
  • Saturated Fat Content 2 g
  • Sodium Content 455 mg
  • Sugar Content 7 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g