Mediterranean Herb Cod with Olive Feta Penne
Herb-Crusted Cod with Mediterranean Olive and Feta Penne Pasta
Ingredients:
4 cod fillets (about 6 oz each)
3 tbsp olive oil, divided
4 cloves garlic, minced, divided
2 tbsp fresh lemon juice, plus zest of 1 lemon
1 tbsp dried oregano
1 tbsp fresh thyme leaves
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh parsley, chopped, plus more for garnish
12 oz penne pasta
1 pint cherry tomatoes, halved
1 cup Kalamata olives, pitted and halved
1 large red bell pepper, diced
1 small red onion, thinly sliced
1 cucumber, diced
6 oz feta cheese, crumbled
¼ cup pine nuts, toasted
Salt and black pepper to taste
Red pepper flakes (optional)
Directions:
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, combine 2 tablespoons olive oil, half the minced garlic, lemon juice, oregano, thyme, rosemary, and 1 tablespoon parsley to create an herb mixture.
Pat the cod fillets dry with paper towels and place them on the prepared baking sheet. Season with salt and pepper on both sides.
Spread the herb mixture evenly over the top of each cod fillet.
Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
While the fish is baking, bring a large pot of salted water to a boil. Cook the penne according to package instructions until al dente. Drain, reserving ½ cup of pasta water.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the remaining garlic and red onion, and sauté for 2-3 minutes until softened.
Add the cherry tomatoes and red bell pepper to the skillet and cook for 3-4 minutes until slightly softened.
Add the cooked pasta to the skillet along with the olives, lemon zest, and a splash of the reserved pasta water. Toss to combine and heat through.
Remove from heat and gently fold in the cucumber, crumbled feta, remaining parsley, and toasted pine nuts. Season with salt and pepper to taste.
Serve the cod fillets over a bed of the Mediterranean penne. Garnish with additional fresh parsley, a drizzle of olive oil, and red pepper flakes if desired.
Prep Time: 20 minutes | Cooking Time: 25 minutes | Total Time: 45 minutes
Kcal: 560 kcal | Servings: 4 servings