This baked Mediterranean cod is a great fish to cook if you want a main dish that can be prepared quickly with minimal effort. The Mediterranean topping is vibrant and lemony, making it a healthy meal with big flavor.
INGREDIENTS

1 pound fresh cod
1/4 cup toasted walnuts
2 garlic cloves
1 handful fresh parsley
1-2 marinated artichokes, from a can or jar
1/2 lemon, juiced
2 tablespoons olive oil
a couple pinches salt
pepper, to taste
1/2 to 1 tablespoon chili flakes (optional)
INSTRUCTIONS

Preheat your oven to 400°F and pat the cod dry using a paper towel. Add the fish to a well-oiled, oven-safe dish or sheet pan.
Place toasted walnuts, garlic, fresh parsley and dill, marinated artichokes, lemon juice, olive oil, salt, pepper, and chili flakes in a small food processor. Process well (about 10-15 seconds) or until it’s well blended), then spoon it over your fish.
Spread the topping in a thin layer so that it evenly covers the top. You may have some leftover, which you can save or make the layer even thicker. If you prefer a more lemony flavor or desire to enhance the dish’s presentation, additional lemon slices can be added as a topping, although it is not necessary.
Transfer the cod to the oven for about 17-20 minutes, depending on the thickness of your fish.
Remove the fish fillet from the oven and enjoy it as is or with your favorite salad, low-carb rice, or quinoa. Serve and enjoy!
NOTES

​Store any leftover cod fillets in an airtight container in the refrigerator for 3 to 4 days.
To reheat, place in the air fryer at 350°F for 6-7 minutes, flipping halfway through. Or reheat in the oven at 275°F for 10-15 minutes until warmed through.