Mediterranean Baked Cod with Tomatoes & Olives

Ingredients

• 4 about 6 oz each cod fillets
• 1 1/2 pints cherry tomatoes
• 1/2 small red onion, thinly sliced
• 3 cloves garlic cloves, thinly sliced
• 1/2 cup Kalamata olives
• 2 tbsp capers, drained
• 3 tbsp extra-virgin olive oil
• 1 tsp dried oregano
• 3/4 tsp kosher salt, divided
• 1/2 tsp black pepper
• 1 lemon
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat oven to 425F.
2. Combine tomatoes, onion, garlic, olives and capers in a baking dish.
3. Toss with 2 tablespoons olive oil, oregano, 1/2 teaspoon salt and black pepper.
4. Roast 12 minutes until the tomatoes begin to soften and split.
5. Pat cod dry.
6. Season with remaining salt.
7. Remove baking dish from oven and gently stir the tomato mixture.
8. Nestle cod among the vegetables.
9. Drizzle cod with remaining olive oil.
10. Finely grate a little lemon zest over the fish.
11. Return to oven and bake approximately 10-14 minutes depending on thickness, until cod is opaque and flakes easily.
12. Fish should reach 145F at its thickest point.
13. Squeeze fresh lemon juice over the dish.
14. Finish with parsley and serve immediately.

Nutrition

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