Crockpot Mediterranean Herb Baked Cod

Savor Crockpot Mediterranean Herb Baked Cod, tender flaky cod fillets gently poached in olive oil, lemon, garlic, and fresh herbs with cherry tomatoes and olives. This light, heart-healthy seafood dish delivers bright Mediterranean flavors with effortless slow-cooker convenience.

Why You’ll Love This Recipe

Crockpot Mediterranean Herb Baked Cod is pure coastal bliss—delicate, flaky cod absorbs the sunny flavors of olive oil, garlic, lemon, oregano, and thyme while cherry tomatoes burst and Kalamata olives add briny depth. It’s naturally low-calorie, low-carb, gluten-free, and packed with omega-3s and antioxidants, making it ideal for the Mediterranean diet, weight loss, or anyone craving fresh, vibrant seafood without heavy sauces. The slow cooker keeps the fish perfectly moist and tender without overcooking, and the entire house fills with irresistible aromas. Minimal prep, maximum elegance—this cod feels like a restaurant dish but fits any busy schedule. Serve with quinoa or salad for a complete, feel-good meal that’s both healthy and delicious.

Recipe Tips and Tricks

• Use Fresh Cod Fillets → Frozen works but thaw and pat dry thoroughly.
• Add Fish Last → Final 45–60 minutes prevents dryness.
• Foil Sling → Makes removing delicate fish easy and cleanup simple.
• Fresh Herbs → Double amount if using fresh; add half at end.
• Lemon Slices → Infuse broth gently; juice at end for brightness.
• Don’t Stir Too Much → Preserves flaky texture.

Yield: 6 Servings

Crockpot Mediterranean Herb Baked Cod

Print

Flaky herb-lemon cod slow-cooked with tomatoes and olives—healthy Mediterranean perfection.

Prep Time 10 minutes

Cook Time 1 hour

Additional Time 45 minutes

Total Time 1 hour 55 minutes

Ingredients

• ¼ cup extra-virgin olive oil
• ¼ cup fresh parsley, chopped
• ¼ tsp black pepper
• ½ cup Kalamata olives, pitted
• ½ cup low-sodium vegetable or fish broth
• ½ tsp salt
• 1 pint cherry tomatoes
• 1½lbs cod fillets (skin-on or skinless)
• 2 lemons (1 sliced, 1 juiced)
• 2 sprigs fresh oregano (or 1 tsp dried)
• 2 sprigs fresh thyme
• 6 cloves garlic, thinly sliced

Instructions

1. Prep Crockpot → Lightly oil bottom or line with foil sling.
2. Layer Base → Place lemon slices, garlic, and half herbs.
3. Add Tomatoes & Olives → Scatter cherry tomatoes and olives.
4. Season Fish → Pat cod dry; season with salt and pepper.
5. Place Fish → Lay fillets skin-side down on aromatics.
6. Drizzle Oil → Pour olive oil evenly over fish.
7. Add Broth → Pour broth around edges.
8. Slow Cook Base → Low 1½–2 hours or high 45 min until aromas develop.
9. Add Fish → Gently place seasoned fillets; cook low 30–60 min until opaque and flaky.
10. Finish Bright → Squeeze fresh lemon juice; garnish with parsley and serve this light delight!

Notes

• Add fish last 30–60 min to stay tender and flaky.
• Skin-on prevents falling apart; easy to remove after cooking.
• Internal temp 145°F for perfect doneness.
• Leftovers make amazing cold salads or bowls.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 273Total Fat 16gSaturated Fat 2gUnsaturated Fat 14gCholesterol 63mgSodium 478mgCarbohydrates 5gFiber 2gSugar 1gProtein 27g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Cod Fillets → Fresh or thawed; 6–8 oz portions.
• Olive Oil → Extra-virgin; heart-healthy base.
• Lemon → Fresh slices + juice for bright acidity.
• Garlic → Fresh sliced; mellows beautifully.
• Fresh Herbs → Oregano, thyme, parsley; dried oregano base.
• Cherry Tomatoes → Burst in broth for sweetness.
• Kalamata Olives → Pitted for briny Mediterranean punch.
• Vegetable or Fish Broth → Low-sodium; enhances seafood flavor.

Variations and Substitutions

• Low-Calorie → Use less oil; add more broth.
• Spicy → Red pepper flakes or chili.
• Extra Veggies → Artichokes, zucchini, or bell peppers.
• Creamy → Stir in Greek yogurt or feta at end.
• Different Fish → Halibut, sea bass, or tilapia.
• Vegan → Tofu or chickpeas + vegetable broth.

Storage Options

• Refrigerator → Airtight container up to 2 days.
• Freezer → Freeze cooked fish in broth up to 2 months.
• Reheating → Gentle microwave or oven; avoid overcooking.

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