Italian · Dinner
Roasted Cod with Tomatoes and Olives
Roasted white fish fillet with cherry tomatoes, Kalamata olives, capers and garlic in a single pan. The fish stays moist while the tomatoes collapse into a briny pan sauce. Finished with olive oil and fresh parsley, served with lemon wedges.
$8
10 minsPrep
16 minsCook
26 minsTotal
EasyLevel
Nutrition per serving
368Calories
37.2gProtein
18.4gFat
19.5gCarbs
5.1gSugar
3.7gFiber
1057mgSodium
70mgChol
2.6gSat Fat
689mgPotassium
86mgCalcium
2.5mgIron
1.1mcgVitamin B12
24mgVitamin C
gluten-free
protein-rich
low-carb
low-calorie
low-cholesterol
mediterranean
thirty-min-meals
hidden-gems
gluten-free
low-chol
low-calorie
Instructions
1
Prep
Heat oven to 425°F (220°C). Pat cod fillet dry with paper towels.
2
Build
Toss cherry tomatoes, Kalamata olives, capers, and minced garlic with 1 tablespoon olive oil in a roasting dish into a single layer.
3
Roast
Set cod fillet on tomato mixture. Drizzle with remaining olive oil, season with salt and pepper. Roast at 425°F for 7–8 minutes until opaque and flakes easily.
4
Finish
Scatter parsley over the fish and pan juices. Spoon pan juices over the cod.
5
Plate
Transfer cod and tomato mixture to plate. Serve with lemon wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g cod fillet
- 1 1/2 cup220g cherry tomatoes
- 1616 Kalamata olives, pitted and halved
- 2 tsp2 tsp capers, drained
- 4 cloves4 cloves garlic
- 3 tbsp44ml olive oil
- 1/2 cup30g parsley
- 11 lemon
- 1/4 tsp1/4 tsp salt
- 1/4 tsp1/4 tsp black pepper
