How long does it take to make Mediterranean Cod with Ladolemono?

About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.

How many servings does this Mediterranean Cod with Ladolemono recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Mediterranean Cod with Ladolemono recipe come from?

It was shared by Foodbymaria on facebook.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Mediterranean Cod with Ladolemono – 35-Minute Recipe

Name: Mediterranean Cod with Ladolemono – 35-Minute Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4 piece cod fillets; 2 medium potatoes; 1 cup green asparagus spears; 2 slices lemon slices; to taste fresh herbs (dill or parsley); 1.5 cup extra‑virgin olive oil; 2 tsp dried oregano; 2 clove garlic cloves; 0.5 tsp salt; 0.5 tsp ground pepper; 1 cup fresh‑squeezed lemon juice; 0.5 cup extra‑virgin olive oil

A bright, Mediterranean cod dish that showcases the simplicity of Greek cooking. Tender fish, roasted potatoes, and asparagus are bathed in olive oil and lemon, then finished with a zesty Ladolemono sauce that elevates every bite. Perfect for a quick weeknight dinner or an elegant gathering.

Recipe by Foodbymaria· Structured by ReelsMeals

From: Facebook(view original)

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Mediterranean Cod with Ladolemono – 35-Minute Recipe

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Prep Time

10 min

Cook Time

25 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns facebook.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

35 min estimated total time for 4 servings.

Explore related saves

Dinner Greek Seafood Mediterranean

Ingredients

4 piece cod fillets
2 medium potatoes
1 cup green asparagus spears
2 slices lemon slices
to taste fresh herbs (dill or parsley)

Ladolemono Sauce

1 cup fresh‑squeezed lemon juice
1/2 cup extra‑virgin olive oil
2 tsp dried oregano
2 clove garlic cloves
1/2 tsp salt
1/2 tsp ground pepper

Instructions

1
Preheat oven to 392°F (400°F).
2
Trim the woody ends off the asparagus spears.
3
Arrange sliced potatoes and trimmed asparagus on a baking sheet; drizzle with 1/4 cup olive oil, sprinkle with oregano, minced garlic, salt, and pepper; toss to coat and spread evenly.
4
Place cod fillets on top of the vegetables; drizzle remaining olive oil over the fish, season with salt and pepper, and lay lemon slices on each fillet.
5
Bake for 20–25 minutes, or until the fish flakes easily and the vegetables are tender.
6
While the fish cooks, whisk together the fresh lemon juice, remaining olive oil, oregano, minced garlic, salt, and pepper to make the Ladolemono sauce.
7
When the cod is done, remove from oven, spoon the Ladolemono over the fish and vegetables.
8
Flake the cooked fish with a fork to check tenderness and for serving.
9
If desired, cut the roasted potatoes in half for easier serving.
10
Serve the dish in the baking pan, optionally sprinkling chopped fresh herbs over the top.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Season vegetables before baking

Toss the sliced potatoes and asparagus with 1/4 cup olive oil, oregano, garlic, salt, and pepper before spreading them on the sheet.

Prepare sauce while fish cooks

Whisk the Ladolemono sauce during the baking time.

Check fish doneness

Flake the cod with a fork before removing it from the oven.

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