Mediterranean Baked Cod with Roasted Tomatos & Olives

Ingredients

  • 1.5 lbs cod fillets cut into 4 portions
  • 2 cups cherry tomatos halved
  • 1/2 medium red onion thinly sliced
  • 4 cloves garlic sliced
  • 1/3 cup pitted Kalamata olives
  • 1/3 cup pitted green Castelvetrano olives
  • 3 tbsp extra virgin olive oil
  • 1 Tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 2 Tbsp. chopped fresh parsley

Instructions

  1. Preheat oven to 400°F (200°C) and lightly grease a 9×13-inch baking dish.
  2. Pat cod fillets dry with paper towels and place them in the center of the baking dish.
  3. Season fillets evenly with salt, black pepper, and dried oregano.
  4. In a bowl, toss halved cherry tomatos, sliced red onion, sliced garlic, Kalamata olives, green olives, olive oil, and lemon juice.
  5. Spoon the tomato and olive mixture around and over the cod fillets.
  6. Bake for 15 to 18 minutes until the fish flakes easily with a fork and tomatos soften.
  7. Remove from oven, garnish with fresh parsley, and serve immediately with pan juices.

Notes

  • Pat cod fillets thoroughly dry before seasoning to prevent excess liquid in the baking dish.
  • Use thick cutlets of cod so the fish stays juicy while the tomatos roast.
  • Drizzle extra pan juices over the plated fish before serving for maximum flavor.