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Mediterranean Baked Cod with Cherry Tomatoes & kalmata Olives
Ingredients
4 cod fillets, about 6 oz (170 g) each
2 cups cherry tomatoes, halved
½ cup Kalamata olives, pitted
4 cloves garlic, minced
3 tablespoons extra-virgin olive oil
1 lemon, thinly sliced
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon red pepper flakes, optional
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped, optional
Instructions
Preheat:
Heat oven to 400°F (200°C). Lightly grease a baking dish.
Prepare the vegetables:
Add cherry tomatoes, Kalamata olives, garlic, olive oil, lemon juice, oregano, paprika, salt, pepper, and red pepper flakes to the baking dish. Toss well.
Add the cod:
Pat the cod fillets dry and place them over the tomato-olive mixture. Season lightly with salt, pepper, and oregano. Top with lemon slices.
Bake:
Bake uncovered for 15–20 minutes, depending on the thickness of the fillets, until the cod is opaque and flakes easily with a fork. The center should reach 145°F (63°C).
Finish:
Spoon the roasted tomatoes, olives, and flavorful juices over the cod. Sprinkle with fresh parsley and basil.
