Baked Cod with Tomatoes and Olives

Flaky cod fillets roasted over cherry tomatoes, olives, capers and garlic in one tray.

30 min 4 servings Easy mediterranean

Ingredients

• 300 g cherry tomatoes
• 100 g green olives
• 2 tbsp capers
• 3 clove garlic
• 3 tbsp olive oil
• 1 tsp dried oregano
• 600 g cod fillets
• 0.5 tsp salt
• 1 pcs lemon
• 0.25 bunch fresh parsley

Steps

1. Heat the oven to 200 degrees Celsius.
2. Cut 300 g of cherry tomatoes in half and put them in a baking dish.
3. Add 100 g of green olives and 2 tbsp of capers to the dish.
4. Slice 3 garlic cloves thinly and add them to the dish.
5. Pour 2 tbsp of olive oil and sprinkle 1 tsp of oregano over the tomatoes.
6. Mix everything well and roast for 10 minutes.
7. Pat 600 g of cod fillets dry with paper towels.
8. Season the cod with 0.5 tsp of salt.
9. Nestle the cod fillets into the hot tomatoes.
10. Drizzle the cod with 1 tbsp of olive oil.
11. Roast for 12 minutes until the fish turns white and flakes easily.
12. Chop 0.25 bunch of parsley and scatter it over the dish.
13. Squeeze the juice of 1 lemon over the fish and serve hot.