Mediterranean Baked Cod

Name: Mediterranean Baked Cod
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: mediterranean
Ingredients: 4 (6 oz each) cod fillets; 2 cups cherry tomatoes; 1/2 cup, pitted kalamata olives; 2 tbsp, rinsed capers; 4 cloves, sliced garlic; 1, half sliced + half for juice lemon; 1/4 cup extra-virgin olive oil; 2 tsp, leaves fresh oregano; 1/4 tsp red pepper flakes; small handful, chopped fresh parsley

Flaky cod baked over a confit of cherry tomatoes, olives, capers, and garlic — a one-pan dinner that feels like a coastal trattoria.

pescatarian
gluten-free
dairy-free
nut-free
egg-free
high-protein
contains-fish

Ingredients

cod fillets4 (6 oz each)
cherry tomatoes2 cups
kalamata olives1/2 cup, pitted
capers2 tbsp, rinsed
garlic4 cloves, sliced
lemon1, half sliced + half for juice
extra-virgin olive oil1/4 cup
fresh oregano2 tsp, leaves
red pepper flakes1/4 tsp
fresh parsleysmall handful, chopped

Steps

Roast the tomato confit.
Heat oven to 400F (200C). Toss tomatoes, olives, capers, garlic, oregano, chili flakes, and 3 tbsp olive oil in a baking dish. Roast 12 minutes until the tomatoes burst.
Prepare and nest the cod.
Pat the cod dry, season generously with salt and pepper. Nest the fillets into the tomatoes, top with lemon slices and a drizzle of olive oil.
Bake the cod until flaky.
Bake until the cod flakes easily, 12-14 minutes depending on thickness.
Finish and serve the dish.
Squeeze over the lemon half, scatter with parsley, and spoon the pan juices over each fillet. Serve with crusty bread or rice.

Nutrition

Nutrition, per serving. 320 calories. Protein 35.5 grams, 43 percent. Carbs 8 grams, 10 percent. Fat 17.5 grams, 48 percent. Fiber 2 grams, sugar 4.5 grams, saturated fat 2.5 grams, sodium 560 milligrams. Estimated from ingredients.