Baked Codfish with Feta Cheese and Peppers Recipe

Baked Codfish with Feta Cheese and Peppers

Cod’s clean and mild taste partners well with bolder flavors like feta cheese and peppers adding another dimension to this surprisingly simple recipe from the Mediterranean.

Servings: 4

Preparation time: 30 minutes


  • 1 lb (450 g) cod fish fillets, about 1 inch (2,5 cm) thick, cut into 4 portions
  • 1 medium-sized red onion, thinly sliced
  • 1 medium-sized red pepper, thinly sliced
  • 1 medium-sized green pepper, thinly sliced
  • 2 garlic cloves, finely slivered
  • 6 Tbsp olive oil
  • 8 black olives
  • 1 Tbsp capers
  • 1/2 cup (60 g) cubed feta cheese
  • salt and freshly ground pepper
  • 4 small sprigs of fresh thyme or oregano

Note: Go easy on the seasoning, feta cheese varies in saltiness.


Preheat oven to 400°F (200°C).

Rub both sides of the fish with olive oil. Salt and pepper lightly. Set aside.

Heat 2 tablespoons of olive oil in a saucepan over medium-high heat. Add onion, garlic and sauté for about 5 minutes or until onion begins to soften. Add peppers and continue cooking for 3-4 minutes longer. Set aside.

Lay out 4 sheets of aluminum paper large enough to hold the filets. Top each fillet with the onion-pepper mix. Add the olives, capers and feta cubes. Place a spring of thyme or oregano on top and drizzle with 1 tablespoon of olive oil. Fold foil sides around the fish and firmly crimp them together so that no steam is allowed to escape. Place it on a baking sheet and bake it for about 12-15 minutes depending on the thickness of the fish. Open packages carefully to avoid spilling the juices. Take the tip of a knife and probe the fish on its thickest part. If it flakes easily, it is done.

Transfer to a warm plate and spoon accumulated juices over the fish or place packages on plates and let each guest be surprised. Serve with a side of roasted potatoes, fried polenta or bread to mop up the great flavors.

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