Mediterranean Baked Cod with Tomatoes & Kalamata Olives
Ingredients
4 cod fillets, about 5–6 oz each
2 cups cherry tomatoes
½ cup Kalamata olives, pitted
3 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
2 tablespoons fresh parsley, chopped
1 lemon, sliced
Instructions
Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.
Pat the cod fillets dry with paper towels and place them in the center of the baking dish.
Arrange the cherry tomatoes and Kalamata olives around the fish. In a small bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and black pepper. Spoon the mixture over the cod and vegetables.
Top the fish with lemon slices and sprinkle with fresh parsley.
Bake uncovered for 15–20 minutes, depending on the thickness of the cod. The fish is ready when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C).
For beautifully roasted tomatoes, broil for 1–2 minutes at the end, watching carefully.
Remove from the oven and garnish with additional fresh parsley and a squeeze of lemon. Serve immediately with warm crusty bread, rice, couscous, or a fresh Greek salad.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes