Baked Cod with Tomatoes and Olives

Instructions

1. Step 1

   Heat the oven to 200°C.

   Cookware: baking dish

2. Step 2

   Halve the tomatoes and olives, thinly slice the onion, and mince the garlic.

   Cookware: Chef Knife, cutting board

3. Step 3

   Combine the tomatoes, onion, olives, garlic, and oregano with 2 tbsp (30 ml) olive oil, ⅝ tsp (3 gr) salt, and ¼ tsp (0.5 gr) black pepper. Spread the mixture in the baking dish.

   Ingredients used: 0.5 gr Black Pepper, 400.0 gr Cherry Tomato, 2.0 gr Dried Oregano, 12.0 gr Garlic, 120.0 gr Olive, 30.0 ml Olive Oil, 150.0 gr Onion, 3.0 gr Salt

   Cookware: baking dish, mixing bowl

4. Step 4

   Bake the tomato mixture until it begins to soften and release its juices.

   Timer: 10 min (fixed)

   Cookware: baking dish

5. Step 5

   Pat the cod dry. Coat it with the remaining 1 tbsp (15 ml) olive oil and season with the remaining ⅜ tsp (2 gr) salt and ¼ tsp (0.5 gr) black pepper, then nestle the fillets into the tomato mixture.

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

   Cookware: baking dish

6. Step 6

   Bake until the cod is opaque, flakes easily, and reaches 63°C at its thickest point.

   Timer: 12 min (fixed)

   Cookware: baking dish

7. Step 7

   Zest and juice the lemon over the baked cod, then scatter with the parsley and serve.

   Ingredients used: 1.0 piece Lemon, 15.0 gr Parsley

   Cookware: baking dish, Chef Knife, citrus zester, cutting board