Ingredients:

  • 3 tbsp extra virgin olive oil
  • 2 cups cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 2 tbsp capers, drained
  • 4 cloves garlic, minced
  • 2 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1.5 lb cod fillets
  • 4 thin lemon slices
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a medium bowl, combine the halved cherry tomatoes, olives, capers, minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Toss gently until well-coated and spread the mixture evenly across the bottom of a 9x13 inch baking dish.
  3. Pat the cod fillets dry with a paper towel and season the tops lightly with salt and pepper.
  4. Nestle the fillets directly on top of the tomato-olive mixture and place one lemon slice atop each piece of fish.
  5. Bake for 15–20 minutes until the fish transitions from translucent to opaque and flakes easily with a fork.
  6. Remove from the oven, sprinkle with fresh chopped parsley, and let the dish rest for 3 minutes before serving.