Mediterranean Baked Cod with Olives and Tomatoes

• 4 cod fillets, 6 ounces each
• 1 pint cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 1/4 cup fresh parsley, chopped
• 3 cloves garlic, minced
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Salt to taste
• Freshly ground black pepper to taste
• Juice of 1 lemon

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a baking dish, arrange the cod fillets in a single layer.
3. 3 Scatter cherry tomatoes and olives over the fillets.
4. 4 In a small bowl, mix olive oil, minced garlic, oregano, salt, and pepper; drizzle over the fish.
5. 5 Squeeze lemon juice over the top.
6. 6 Bake for 20 minutes or until fish is opaque and flakes easily with a fork.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Baking dish
• Oven

Variations

• Substitute cod with haddock or tilapia for a similar taste profile.
• Add capers for an extra briny punch.

Substitutions

• If Kalamata olives aren't available, use any brine-cured olives you have on hand.

Pairings

• Pairs well with a crisp white wine like Sauvignon Blanc.
• A light lemon wedge on the side complements the flavors.

Nutrition

Tips

• For extra flavor, marinate the cod in the olive oil mixture for 30 minutes before baking.
• Serve immediately to enjoy the flaky texture of the cod.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven to maintain texture.

Freezing: This dish does not freeze well due to the delicate nature of the fish.

Serving Suggestions

• Serve with a side of roasted vegetables or a fresh green salad.
• A crusty baguette is perfect for soaking up the flavorful juices.

FAQ