Vegetarian · 35 min
Baked Cod with Peppers, Olives, Capers & Lemony Pine Nut-Arugula Salad
- 35 min
- 2–6 servings
- 567 kcal / serving
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
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · sheet pan dinners
Shopping list by aisle
Produce
- ½ (5 oz) pkgbaby arugula
- ½ small bunchItalian (flat-leaf) parsley
- 1lemon
- 1orange bell pepper
- 1red bell pepper
- ½shallot
- lemons
- orange bell peppers
- red bell peppers
Meat & seafood
- ¾ lbcod fillet
Dairy, eggs & chilled
- 1 ½ ozParmesan cheese
Pantry & dry goods
- ¼ cuppine nuts
Sauces, oils & condiments
- 1 tbspcapers
- ¼ cupKalamata olives, pitted
5 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| baby arugula | ½ (5 oz) pkg | 1 (5 oz) pkg | 1 ½ (5 oz) pkgs |
| capers | 1 tbsp | 2 tbsp | 3 tbsp |
| cod fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Italian (flat-leaf) parsley | ½ small bunch | 1 small bunch | 1 small bunch |
| Kalamata olives, pitted | ¼ cup | ½ cup | ¾ cup |
| lemon | 1 | 2 | 3 |
| orange bell pepper | 1 | 2 | 3 |
| Parmesan cheese | 1 ½ oz | 3 oz | 4 ½ oz |
| pine nuts | ¼ cup | ½ cup | ¾ cup |
| red bell pepper | 1 | 2 | 3 |
| shallot | ½ | 1 | 1 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
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.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.