Roasted Cod with Capers, Olives & Tomatoes
Prep Time
Serves
Cooking Mode
¼ cup brine-cured black olives, drained, pitted and chopped
1 tbsp capers, chopped and well drained
1 lemon, zested and juiced
4 wild cod fillets, thawed
¼ tsp salt
pepper to taste
1 cup grape tomatoes, quartered
1 tbsp fresh oregano, finely chopped
2 tsp olive oil
¼ cup brine-cured black olives, drained, pitted and chopped
1 tbsp capers, chopped and well drained
1 lemon, zested and juiced
4 wild cod fillets, thawed
¼ tsp salt
pepper to taste
1 cup grape tomatoes, quartered
1 tbsp fresh oregano, finely chopped
2 tsp olive oil
Directions
1Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers and 1/2 tsp (2 mL) lemon zest (save any left over for a later use). Set aside.
2Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp (15 mL) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.
3Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.
Tips
1
The combo of capers and olives elevates delicate cod with bold flavors. Juicy grape tomatoes roast to perfection in the same pan.
Disclaimer
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Personal Note
Personal Note
