Ingredients
Scale
- 4 Cod Fillets (about 6 ounces each), skinless and boneless
- 1 cup Kalamata Olives, pitted and halved
- 1 pint Cherry Tomatoes, halved
- 1 medium Red Onion, thinly sliced
- 4 cloves Garlic, minced
- 2 tablespoons Capers, drained
- 1/4 cup Olive Oil, extra virgin
- 2 teaspoons Dried Oregano
- 1 Fresh Lemon, zested and juiced
- Salt, to taste
- Black Pepper, freshly ground, to taste
- 1/4 cup Fresh Parsley, chopped (for garnish)
Instructions
- Preheat your oven to 400°F (200°C) and grease a 9×13 inch baking dish.
- Thinly slice the red onion, halve the cherry tomatoes, mince the garlic, pit and halve the olives, and drain the capers.
- Spread the sliced red onion in the baking dish, then layer the cherry tomatoes and olives on top. Distribute minced garlic and capers evenly.
- Drizzle half of the olive oil over the vegetables, season with oregano, salt, and pepper, and toss gently.
- Pat the cod fillets dry, season with salt and pepper, and place them on top of the vegetable mix.
- Drizzle the remaining olive oil and sprinkle lemon zest over the cod.
- Bake for 15-20 minutes until the cod is opaque and flakes easily.
- Remove from the oven, squeeze lemon juice over the top, and garnish with parsley.
- Serve immediately while hot.
Notes
Consider serving with quinoa, brown rice, or a green salad. Leftovers can be stored in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 50mg