Mediterranean Baked Cod with Olives and Tomatoes

Ingredients

• 4 cod fillets (6 oz each)
• 2 cups cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 3 tablespoons capers, drained
• 4 cloves garlic, thinly sliced
• 1/4 cup dry white wine
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon red pepper flakes
• 1/4 cup fresh flat-leaf parsley, roughly chopped
• 1 lemon, thinly sliced
• Salt and pepper to taste
• Crusty bread or roasted potatoes for serving

Instructions

1. 1

   Preheat oven to 400°F. In a large oven-safe baking dish, combine cherry tomatoes, olives, capers, garlic, white wine, 2 tablespoons olive oil, oregano, and red pepper flakes. Toss to combine.

2. 2

   Spread the tomato mixture in an even layer and roast in the oven for 10 minutes until the tomatoes begin to soften and burst.

3. 3

   Remove dish from oven. Nestle cod fillets on top of the tomato mixture. Season fillets generously with salt and pepper.

4. 4

   Drizzle remaining olive oil over the cod and lay lemon slices on top of each fillet.

5. 5

   Return to the oven and bake for 12-15 minutes until cod is opaque and flakes easily with a fork.

6. 6

   Scatter fresh parsley over the top and serve directly from the baking dish with crusty bread to soak up the pan juices.