Roasted Cod with Cherry Tomatoes and Olives

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

Steps

1. 1 Preheat oven to 400°F.
2. 2 In a bowl, toss cherry tomatoes, olives, garlic, oregano, salt, and pepper with 2 tablespoons olive oil.
3. 3 Arrange cod fillets on a parchment-lined baking sheet.
4. 4 Spoon the tomato mixture over and around the cod.
5. 5 Drizzle the remaining tablespoon of olive oil over the fillets.
6. 6 Roast for 12-15 minutes, until cod is opaque and flakes easily with a fork.
7. 7 Garnish with fresh parsley before serving.

Equipment

• Baking sheet
• Parchment paper

Variations

• Use grape tomatoes instead of cherry tomatoes.
• Add a splash of white wine to the roasting pan for extra flavor.

Substitutions

• If cod is not available, substitute with any white fish fillet like halibut or sea bass.
• Substitute olives with capers for a different briny flavor.

Pairings

• A crisp white wine like Sauvignon Blanc.
• A lemony vinaigrette for the salad.

Nutrition

Tips

• For extra flavor, let the cod marinate in the tomato mixture for 20 minutes before roasting.
• Check for doneness by gently flaking the thickest part of the fillet with a fork.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a preheated oven at 350°F.

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

Serving Suggestions

• Serve with a side of quinoa or crusty bread.
• Pairs beautifully with a fresh arugula salad.

FAQ