Description
A delicious Mediterranean dish featuring succulent cod fillets baked with Kalamata olives, cherry tomatoes, and aromatic garlic, delivering vibrant flavors and a healthy meal option.
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 cloves. Pit and halve the Kalamata olives and drain the capers.
- Spread the sliced red onion across the bottom of the baking dish. Scatter the cherry tomatoes and Kalamata olives on top, and distribute the minced garlic and drained capers evenly.
- Drizzle about 2 tablespoons of olive oil over the vegetables and sprinkle with dried oregano, salt, and 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 vegetables, leaving space between them.
- Drizzle the remaining olive oil over the cod and sprinkle lemon zest on top.
- Bake for 15-20 minutes, or until the cod is opaque and flakes easily.
- Once cooked, remove from the oven, squeeze fresh lemon juice over the dish, and garnish with chopped parsley.
Notes
For variations, consider using fresh basil or thyme. Ensure cod is fresh and substitute with haddock or halibut if preferred. Add bell peppers or zucchini for extra vegetables.