Description
A delightful dish combining flaky cod, briny Kalamata olives, sweet cherry tomatoes, and aromatic garlic, baked to perfection.
Ingredients
- 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 extra virgin olive oil
- 2 teaspoons dried oregano
- 1 fresh lemon, zested and juiced
- Salt and freshly ground black pepper, to taste
- 1/4 cup fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a 9×13 inch baking dish.
- Thinly slice the red onion, halve the cherry tomatoes, and mince the garlic. Pit and halve the Kalamata olives, and drain the capers.
- Spread the sliced red onion across the bottom of the baking dish. Scatter cherry tomatoes and Kalamata olives on top. Distribute minced garlic and drained capers evenly.
- Drizzle approximately 2 tablespoons of olive oil over the vegetables and sprinkle with dried oregano, salt, and black pepper. Toss gently to coat.
- Pat the cod fillets dry and season generously with salt and pepper.
- Nestle the cod fillets on top of the vegetable bed in the baking dish.
- Drizzle with the remaining olive oil and sprinkle lemon zest on top.
- Bake for 15-20 minutes, or until the cod is opaque and flakes easily.
- Remove from the oven and squeeze fresh lemon juice over everything. Garnish with chopped parsley.
Notes
Consider using fresh seasonal ingredients for enhanced flavors and presentation. A sprinkle of feta cheese before serving can elevate the dish.
