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Ready in 20 minutes

Roasted Cod with Capers, Olives & Tomatoes


  • 10 min
  • 20 min
  • Serves: 4

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brine-cured black olives, drained, pitted and chopped 60 mL
well-drained capers, chopped 15 mL
lemon, zested and juiced 0
wild cod fillets, thawed 0
salt 1 mL
pepper to taste
Santalina™ Very Sweet Grape Tomatoes, quartered 250 mL
fresh oregano, finely chopped 15 mL
olive oil 10 mL

Nutrition Description ¼ of the recipe
Calories 140
Fat 4.5 g
Saturated Fat
Carbs 3 g
Sugar
Protein 21 g
Cholesterol 40 mg
Fibre 1 g
Sodium 430 mg
Potassium

Directions

  1. Preheat 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.
  2. Pat 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.
  3. Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.

The combo of capers and olives elevates delicate cod with bold flavors. Juicy grape tomatoes roast to perfection in the same pan.

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