Ingredients
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4 (6 oz) cod fillets
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3 tbsp olive oil, divided
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2 cups cherry tomatoes
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½ cup Kalamata olives, pitted
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3 cloves garlic, minced
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2 tbsp capers
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1 tsp dried oregano
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1 lemon, zested and juiced
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¼ cup fresh basil, chopped
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Salt and pepper to taste
Instructions
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Preheat oven to 400°F.
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In large oven-safe skillet, heat 2 tbsp olive oil over medium heat. Add tomatoes, olives, garlic, and capers. Sauté 3-4 minutes.
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Pat cod fillets dry. Rub with remaining 1 tbsp olive oil and season with oregano, salt, and pepper.
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Nestle cod into tomato mixture. Spoon juices over fish.
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Transfer to oven and roast 12-15 minutes until cod flakes easily.
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Top with fresh basil, lemon zest, and lemon juice before serving.
Notes
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For Perfect Fish: Patting the cod completely dry is key for the best texture.
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Emma’s Kitchen Note: This is one of my absolute go-to recipes—I probably make it every other week. It’s my fail-safe for busy nights when I need a dinner that feels a bit special but requires minimal effort and cleanup. It never lets me down!
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Meal Prep: The tomato mixture can be made 1-2 days ahead.
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Serving Suggestion: Perfect with a simple green salad or crusty bread.
- Calories: 245 kcal
- Prep Time: 5
- Cook Time: 15
- Category: Dinner
- Method: Pan-Roasting
- Cuisine: Mediterranean
- Diet: Gluten Free