Roasted Cod with Capers, Olives and Tomatoes
Somebody gave me that great Fish recipe, you can make it with any white fish. We are not big fish lovers and both my husband and I loved it so much that we are keeping it in our favourite recipes.
Prep time 10 minutes, total time 30 minutes, serving 4. This is quick and easy to make during weeknights.
1/4 cup (60ml) Black olives, drained, pitted, chopped
1 tbsp (15ml) Capers, chopped well-drained
1 Lemon, zested and juiced
4 Wild cod fillets, thawed
1/4 tsp (1ml) Salt
to taste Pepper
1 cup (250ml) Grape tomatoes, quartered
1 tbsp. (15ml) Oregano, fresh, finely chopped
2 tbs (10ml) Olive oil
Preheat oven at 425F (220C). In a small bowl, combine olive, capers and 1/2 tsp (2ml) lemon zest. Set aside.
Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp. (15ml) lemon juice.
Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.
Roast for 8 to 12 minutes, depending on thickness, or until fish is opaque and cooked through. I like mine at about 128F (54C).
Serve with rice or potatoes.