Baked Cod with Tomatoes, Olives and Capers

Mediterranean · 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein

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Ingredients

• 4 (150g each) cod fillets
• 2 cups, halved cherry tomatoes
• 1/2 cup, pitted Kalamata olives
• 2 tbsp capers
• 3, sliced garlic cloves
• 3 tbsp extra-virgin olive oil
• 1, juiced lemon
• 1 tsp fresh oregano

Method

1. Preheat the oven to 400F.
2. Toss the tomatoes, olives, capers, garlic, oregano, and 2 tablespoons olive oil in a baking dish and roast for 10 minutes.
3. Pat the cod dry, season with salt, and nestle the fillets into the tomato mixture.
4. Drizzle the fish with the remaining oil and lemon juice.
5. Bake for 12 to 15 minutes until the cod flakes easily and reaches 145F.
6. Spoon the tomato-olive sauce over the fish to serve.

Auto-generated recipe; nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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