Greek-Style Baked Cod with Tomatoes & Olives
Flaky baked cod with juicy cherry tomatoes, olives, garlic and herbs...simple, healthy, and packed with flavour.
Ingredients
- 2 skinless cod fillets approx. 150–180g each
- 200 g cherry tomatoes halved
- 1 small red onion thinly sliced
- 2 garlic cloves thinly sliced
- 50 g black olives pitted, whole or halved
- 1 tbsp olive oil
- ½ tsp dried oregano
- Zest of ½ lemon
- Juice of ½ lemon
- Salt and black pepper
- Fresh parsley or basil to garnish (optional)
- Lemon wedges to serve
Instructions
- Preheat your oven to 200°C (180°C fan).
- In an oven-safe baking dish like this, combine the cherry tomatoes, red onion, garlic, olives, olive oil, oregano, lemon zest and a good pinch of salt and pepper. Toss gently to coat.
- Place the cod fillets on top, nestling them into the veg. Juice half a lemon using a citrus juicer like this and drizzle it over the fish and and then season with a little extra salt and pepper.
- Bake for 18–20 minutes, or until the cod is opaque and flakes easily with a fork.
- Serve straight from the dish using a fish spatula like this to lift the cod fillets gently without breaking them apart and sprinkle with fresh herbs on top and lemon wedges on the side.