Roasted Cod with Capers, Olives & Tomatoes

Prep time: 10min
Total time: 20min
Serves 4
1/4 cup
brine-cured black olives, drained, pitted and chopped
60 mL
1 tbsp
well-drained capers, chopped
15 mL
1
lemon, zested and juiced
0
4
wild cod fillets, thawed
0
1/4 tsp
salt
1 mL
pepper to taste
1 cup
Santalina™ Very Sweet Grape Tomatoes, quartered
250 mL
1 tbsp
fresh oregano, finely chopped
15 mL
2 tsp
olive oil
10 mL
¼ of the recipe
calories
140
fat
4.5 g
carbs
3 g
protein
21 g
cholestrol
40 mg
fibre
1 g
sodium
430 mg

Directions

  1. Preheat oven to 425°F (220°C). In a small bowl, combine olives, capers and 1/2 tsp (2 mL) lemon zest (save any left over for a later use). Set aside.

  2. Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp (15 mL) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil.

  3. Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.

Tip

The combo of capers and olives elevates delicate cod with bold flavors. Juicy grape tomatoes roast to perfection in the same pan.