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Fresh herb baked cod with pasta and marinated artichokes is an easy and elegant meal.
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5 from 1 vote

Herb baked cod with pasta and marinated artichokes

Herb baked cod with pasta and marinated artichokes is an easy and elegant meal.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: American, Greek
Servings: 4 servings
Author: Mia Kouppa

Ingredients

For the cod

  • 4 6 ounce cod fillets 170 grams
  • 3 tbsp (45 grams) butter, unsalted and softened
  • 1 tbsp (15 mL) olive oil we use MEZE brand
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp fresh thyme, finely chopped
  • ½ tsp salt
  • ¼ tsp pepper
  • 1 lemon, thinly sliced
  • Cooking spray

For the pasta

  • ½ tbsp garlic, finely chopped
  • ¼ cup (60 grams) butter, unsalted
  • 2 tbsp (30 mL) olive oil
  • 3 tbsp capers
  • 2 tbsp fresh dill, finely chopped
  • 2 tbsp fresh parsley, finely chopped
  • 1 tsp grated lemon rind
  • ½ cup marinated artichoke hearts we use MEZE brand
  • 500 grams pappardelle pasta we use ANDRITSAINA brand
  • 1 tsp salt

Instructions

To prepare cod

  • Preheat oven to 400 degrees Fahrenheit.
  • Prepare a baking dish with a light coating of cooking spray and set aside.
  • In a small bowl combine the softened butter, olive oil, garlic, fresh herbs, salt and pepper. Mix well.
    3 tbsp (45 grams) butter, unsalted and softened, 1 tbsp (15 mL) olive oil, 3 cloves garlic, finely chopped, 2 tbsp fresh parsley, finely chopped, 1 tbsp fresh dill, finely chopped, 1 tbsp fresh thyme, finely chopped, ½ tsp salt, ¼ tsp pepper
  • Place half of your lemon slices on the bottom of your baking dish and then place the cod fillets in your baking dish being sure that they don't overlap.
    1 lemon, thinly sliced, 4 6 ounce cod fillets
  • Divide the butter mixture into fourths and spread evenly over the top of each cod fillet. Arrange the remaining lemon slices over the top of the fish.
  • Bake, uncovered, in the middle rack of your oven for 13 - 15 minutes or until the fish is flaky and cooked through.
  • Remove fish from the oven and transfer it carefully to another dish. (You will be using the liquid which remains in the baking dish for your pasta sauce).

For the pasta

  • Fill a large pot with water and add 1 tsp salt. Bring to a boil and cook pasta according to the package directions.
    500 grams pappardelle pasta, 1 tsp salt
  • Meanwhile, in another large pot heat the butter and the olive oil over medium heat and saute the garlic for 1 - 2 minutes. Next add the capers and saute for an additional minute. Pour in the liquid released from baking your cod and cook for another minute, stirring constantly. Add the dill, parsley, lemon rind and artichoke hearts and stir well. Add the drained pasta and stir well until the pasta is coated with the sauce.
    1 tbsp fresh dill, finely chopped, ½ tbsp garlic, finely chopped, ¼ cup (60 grams) butter, unsalted, 2 tbsp (30 mL) olive oil, 3 tbsp capers, 2 tbsp fresh dill, finely chopped, 2 tbsp fresh parsley, finely chopped, 1 tsp grated lemon rind, ½ cup marinated artichoke hearts
  • To serve, divide the pasta among 4 plates and top each serving of pasta with a cod fillet.
  • Enjoy!