For the Cod:

4 cod fillets, about 6 oz each

2 tbsp extra-virgin olive oil

½ tsp salt

¼ tsp black pepper

½ tsp dried oregano

½ tsp paprika

½ tsp garlic powder

1 tbsp fresh lemon juice

Tomato & Olive Relish:

2 cups cherry tomatoes, halved

½ cup Kalamata olives, pitted and halved

½ small red onion, thinly sliced

3 garlic cloves, minced

1 tbsp red wine vinegar

1 tbsp olive oil

1 tbsp chopped fresh parsley

1 tbsp chopped fresh basil

Pinch of red pepper flakes, optional

1. Prepare:

Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil.

Combine tomatoes, olives, onion, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. Toss well and spread evenly in the baking dish.

Bake the tomato mixture for 8 minutes. This allows the tomatoes to soften and release flavorful juices before the fish is added.

4. Season the cod:

Pat the cod completely dry. Season both sides with salt, pepper, paprika, garlic powder, and oregano. Drizzle with lemon juice and a little olive oil.

Place the cod over the roasted tomato-olive mixture. Return to the oven and bake for 12–15 minutes, depending on thickness, until the fish is opaque and flakes easily. Fish should reach 145°F (63°C) internally.

Remove from the oven and sprinkle with fresh parsley and basil. Spoon the warm tomato-olive juices over each fillet and serve with lemon wedges.

Servings: 4

Prep: 10 minutes

Cook: 20–25 minutes

Total: About 30 minutes