Baked Cod with Tomatoes and Olives

Instructions

1. Step 1

   Heat the oven to 200°C.

   Cookware: baking dish

2. Step 2

   Prepare the tomatoes, red onion, olives, and garlic as noted. Toss them in the baking dish with 2 tbsp (30 ml) olive oil, the oregano, ⅝ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper, then spread into an even layer.

   Ingredients used: 450.0 gr Cherry Tomato, 12.0 gr Garlic, 0.5 gr Ground Black Pepper, 100.0 gr Kalamata Olive, 30.0 ml Olive Oil, 2.0 gr Oregano, 150.0 gr Red Onion, 3.0 gr Salt

   Cookware: baking dish, Chef Knife, cutting board

3. Step 3

   Bake the tomato mixture until the tomatoes begin to soften and release their juices.

   Timer: 15 min (fixed)

   Cookware: baking dish

4. Step 4

   Place the cod over the tomato mixture. Drizzle it with 1 tbsp (15 ml) olive oil and the lemon juice, then season with ⅜ tsp (2 gr) salt and ¼ tsp (0.5 gr) black pepper.

   Ingredients used: 680.0 gr Cod, 0.5 gr Ground Black Pepper, 30.0 ml Lemon Juice, 15.0 ml Olive Oil, 2.0 gr Salt

   Cookware: baking dish

5. Step 5

   Return the dish to the oven and bake until the cod is opaque, flakes easily, and reaches 63°C internally.

   Timer: 12 min (fixed)

   Cookware: baking dish, instant-read thermometer

6. Step 6

   Scatter the parsley over the cod and tomato mixture, then serve hot.

   Ingredients used: 15.0 gr Parsley

   Cookware: baking dish