This Baked Cod and Garlicky White Beans is the type of meal I want to eat all summer. I’ve actually made this every other week since I first tested the recipe because it’s just that good. It’s light, bright, full of bold Mediterranean-inspired flavor, and comes together in one pan which is the perfect kind of dinner. Tender, flaky cod is roasted right on top of an herby mixture of cannellini beans, garlic, olives, tomatoes, and lemon, soaking up all that delicious flavor as it cooks. With a little heat from Calabrian chili peppers and a fresh finish of dill, this dish feels perfectly elevated but comes together with minimal effort. It’s THE dish of the summer.
The Recipe of the Summer: Baked Cod with Garlicky White Beans
My version of an easy, feel-good dinner that comes together with minimal effort!
I’m always trying to incorporate more fish in diet and this recipe has become one of my very favorite ways to do it. The combination of flavors is perfect, it’s so easy to make, and is filling while still feeling light which is exactly what you want on warm summer nights.
The cod is roasted right on top of a bright, zesty white bean mixture loaded with garlic, lemon, olives, and juicy tomatoes. Every bite is packed with fresh, bold flavor and there’s the tiniest bit of warmth thanks to Calabrian chilies.
The best part? Everything bakes in one dish for a simple meal that’s perfect for busy weeknights but also impressive enough to serve to guests. I promise you’re going to love this recipe!
— Ashlea
Key Ingredients and Notes
This is an overview of the main ingredients in this recipe. See the recipe card for full ingredients and instructions, below.
- Cannellini Beans: also known as white kidney beans, these are tender, flavorful beans that become soft and soak up the flavors of the rest of the ingredients as they cook. Rinse and drain your beans before using to get rid of any excess starch. If you’re concerned about sodium, go with a no-salt-added brand.
- Aromatics: fresh garlic and thinly sliced red onion become soft, lightly sweet, and fragrant as they bake, creating a bold flavor base for the dish. You’ll need at least 4 garlic cloves, but feel free to add more if you’re a huge garlic fan like me!
- Veggies: cherry or grape tomatoes add a pop of slighty sweet, bright flavor that balances some of the savory elements and contributes to the saucy beans. Then, I include fresh spinach at the end of cooking. I prefer the more tender texture of baby spinach, but regular spinach will also work.
- Flavor Boosters: Castelvetrano olives and Calabrian chili peppers add bold, briny flavor and just a touch of heat.
- Lemon: I use lemon juice, lemon zest, and lemon slices to add a bold, bright citrus flavor that pairs so well with the fish.
- Cod: you’ll need 4 cod fillets, roughly 6 ounces in weight. Try to look for equal-sized pieces of fish to ensure that everything cooks evenly.
How to Make Oven Baked Cod Fish with Garlicky White Beans
- Combine ingredients. Toss all the ingredients except the cod and spinach in a baking dish, spreading the mixture out evenly.
- Season the fish. Next, liberally season both sides of the cod fillets with salt and pepper, and place them on top of the white bean mixture. Add a generous drizzle of olive oil. This adds flavor and prevents the fish from becoming dry!
- Bake. Transfer the fish to the oven, and bake until the cod is white, flaky, and reaches an internal temperature of 145°F.
- Add the greens. Set the cod fillets aside, and stir the spinach into the hot bean mixture until it wilts.
- Serve. Place the cod back on top of the beans, garnish with fresh dill, and enjoy warm!
My Favorite Ways to Serve
I often serve this oven baked cod fish recipe as a complete meal on its own. However, it’s also great spooned over garlic rice, quinoa, or even creamy slow cooker mashed potatoes if you want something a bit heavier. If I’m hosting or cooking for a special occasion, I like to add a side of crusty bread and a Greek salad, too!
How to Store and Reheat
Store: Let the baked cod and white bean mixture cool completely before transferring it to an airtight container. Store leftovers in the refrigerator for up to 2-3 days. For best results, store the cod and beans together so the fish stays moist and flavorful!
To Reheat: Place everything in an oven-safe dish, cover it loosely with foil, and warm in the oven at 300°F for 10-15 minutes or just until heated through. You can also reheat this covered in the microwave, adding a splash of water or broth as needed to prevent the fish from drying out.
More Delicious Fish Recipes That I Know You’ll Love
- Fish Taco Bowls with Zesty Chipotle Ranch
- Salmon Tacos
- Salmon Burrito Bowls
- Garlic Butter Salmon
- Pan Seared Salmon
- Honey Sriracha Salmon
I hope you give this Oven Baked Cod Fish with Garlicky White Beans a try! Far from your average fish recipe, it’s bold, flavorful, and super easy to make! If you do give this recipe a try, let me know! Leave a comment with a star rating below. You can also snap a photo & tag @allthehealthythings on INSTAGRAM. Your reviews and ratings help support All the Healthy Things and make it possible for me to continue to create the recipes you trust and love.
Print
Baked Cod and Garlicky White Beans
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean
- Diet: Dairy-Free, Gluten-Free, Pescatarian
Description
This Baked Cod and Garlicky White Beans is the type of meal I want to eat all summer. I’ve actually made this every other week since I first tested the recipe because it’s just that good. It’s light, bright, full of bold Mediterranean-inspired flavor, and comes together in one pan which is the perfect kind of dinner. Tender, flaky cod is roasted right on top of an herby mixture of cannellini beans, garlic, olives, tomatoes, and lemon, soaking up all that delicious flavor as it cooks. With a little heat from Calabrian chili peppers and a fresh finish of dill, this dish feels perfectly elevated but comes together with minimal effort. It’s THE dish of the summer.
Ingredients
- 2 – 15oz cans cannellini beans, rinsed and drained
- 1 tablespoon olive oil
- 4 large cloves garlic, minced
- 1 tablespoon chopped calabrian chili peppers
- 1/2 cup castelvetrano olives, sliced in half
- 1/2 cup thinly sliced red onion
- 1/2 cup cherry or grape tomatoes, sliced in half
- zest of 2 two small lemons
- juice of 1 lemon
- 1 lemon, thinly sliced
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/8 teaspoon dried oregano
- 2 tablespoons white wine vinegar
- 1/2 cup low-sodium chicken broth
- 4 – 6oz cod fish fillets
- 1 cup baby spinach, torn
- fresh dill, for garnish
Instructions
- Preheat oven to 400 degrees.
- Add all of the ingredients (except the cod fillets and spinach) to a 9×13 baking dish and stir until well combined.
- Liberally season the cod on both sides with salt and pepper and then place the filets on top of the white bean mixture.
- Drizzle the cod filets with a generous drizzle of olive oil and then place the baking dish in the oven. Bake at 400 degrees for 13-15 minutes or until the cod is flaky and cooked through. You can use a thermometer and remove it when it reaches an internal temperature of 145 degrees Fahrenheit.
- Once the cod is out of the oven, remove the filets from the top of the beans and set aside. Stir the spinach into the hot bean mixture until wilted.
- Place the cod filets back on top of the beans and garnish with fresh dill before serving.
Photography: Sasha Hooper
