Baked Cod with Tomatoes & Olives

Ingredients

• 4cod fillets, about 6 oz each
• 2 cupscherry tomatoes
• 1/2 cupKalamata olives, pitted
• 2 tbspcapers
• 3 clovesgarlic, sliced
• 3 tbspolive oil
• 1lemon, half juiced, half sliced
• 1/4 cupfresh parsley, chopped
• 1/4 tspred pepper flakes
• salt and pepper

Method

1. 1

   Heat the oven to 400°F. In an oven-safe skillet, warm the olive oil over medium and cook the garlic and red pepper flakes until fragrant, then add the tomatoes, olives, and capers and cook until the tomatoes start to burst, about 6 minutes.

2. 2

   Nestle the cod into the sauce, season with salt and pepper, spoon some sauce over, and tuck in the lemon slices.

3. 3

   Bake until the cod is opaque and flakes easily, 12–15 minutes.

4. 4

   Take the skillet out of the oven (the handle will be hot), squeeze over the lemon juice and scatter with parsley.

Nutrition per serving