Baked Cod with Tomatoes, Olives and Capers
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Mediterranean · 30 min · Fish · pescatarian, gluten-free, dairy-free, keto, low-carb, high-protein
346 cal
34g protein
12g carbs
18g fat
per serving · estimated
Ingredients
- 4 (5 oz each) cod fillets
- 1 cup, halved cherry tomatoes
- 1/4 cup, pitted Kalamata olives
- 1 tbsp capers
- 2, sliced garlic cloves
- 1 1/2 tbsp extra-virgin olive oil
- 1, juiced lemon
- 1/2 tsp fresh oregano
Method (tap to check — screen stays awake)
- Preheat the oven to 400F.
- Toss the tomatoes, olives, capers, garlic, oregano, and 2 tablespoons olive oil in a baking dish and roast for 10 minutes.
- Pat the cod dry, season with salt, and nestle the fillets into the tomato mixture.
- Drizzle the fish with the remaining oil and lemon juice.
- Bake for 12 to 15 minutes until the cod flakes easily and reaches 145F.
- Spoon the tomato-olive sauce over the fish to serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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