Mealime recipe · lives on in MealPot
Baked Cod with Peppers, Olives, Capers & Lemony Pine Nut-Arugula Salad
- 35 min
- 2–6 servings
- 567 kcal / serving
- ★ 5 on Mealime
A baked cod rests on a bed of peppers with olives and capers, finished with a bright lemon-pine nut arugula salad. It’s a light, balanced weeknight option with straightforward flavors and simple steps.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ (5 oz) pkgbaby arugula
- 1 tbspcapers
- ¾ lbcod fillet
- ½ small bunchItalian (flat-leaf) parsley
- ¼ cupKalamata olives, pitted
- 1lemon
- 1orange bell pepper
- 1 ½ ozParmesan cheese
- ¼ cuppine nuts
- 1red bell pepper
- ½shallot
- lemons
- orange bell peppers
- red bell peppers
From the pantry: black pepper, extra virgin olive oil, red wine vinegar, salt
Cookware
baking sheet pan · chef's knife · citrus juicer (optional) · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · vegetable peeler · whisk or fork
Directions
- Preheat the oven to 500°F and rinse or dry all produce.
- Slice the bell peppers into thin strips, spread them on a baking sheet, drizzle with oil, and season with salt and pepper; toss to coat.
- Roast the peppers in the oven, stirring once halfway through, until they have some char and are tender, about 10–15 minutes.
- Combine the olives (halve lengthwise) and capers with a splash of vinegar in a small bowl and set aside until the peppers are ready.
- When the peppers are charred, lower the oven temperature to 400°F and spoon the olive mixture over them, spreading evenly.
- Pat the cod dry, lay it on top of the peppers, drizzle with a bit of oil, and season with salt and pepper.
- Return the sheet to the oven and bake until the cod flakes easily, about 8–10 minutes.
- Juice half a lemon into a medium bowl; cut the remaining lemon into wedges for serving. Peel and mince the shallot and whisk it into the lemon juice with additional oil, salt, and pepper to make a dressing.
- Add the arugula and pine nuts to the bowl with the dressing and toss to coat; set aside.
- Shave Parmesan into curls with a peeler and roughly chop the parsley leaves, removing stems.
- When the fish is done, remove from the oven and top with parsley; divide peppers, fish, and salad onto plates, top the salad with Parmesan, and serve with lemon wedges.
Two tips
- Make-ahead: roast the peppers a day ahead and refrigerate; reheat slightly before assembling.
- Serving idea: swap in kale for arugula or add extra lemon wedges to brighten the dish.
Nutrition per serving
- Calories
- 567 kcal
- Protein
- 39 g
- Carbs
- 17 g
- Fat
- 39 g
- Fiber
- 4 g
- Sodium
- 828 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
More like this
PLAN THE WEEK
One of 1,676 Mealime recipes in MealPot.
Pick five dinners, MealPot writes one grocery list sorted by aisle and scales every recipe to your household.
Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.