Tomato and Feta Baked Fish

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Timer: 10 min (fixed)

   Cookware: oven — preheat to 200°C

2. Step 2

   While the oven preheats, chop the fresh ripe tomatoes and mince the peeled garlic on the cutting board.

   Parallel with step: 1

   Cookware: Chef Knife — chop and mince, cutting board — food preparation

3. Step 3

   Coat one 23 x 33 cm baking dish with 15.0 ml olive oil, add the chopped tomato and minced garlic, and season with dried oregano, salt, and black pepper. Arrange the raw, thawed-if-frozen cod fillet in 4 portions over the tomatoes, crumble feta cheese on top, and drizzle with the remaining 15.0 ml olive oil; keep the raw cod separate from ready-to-eat foods until this assembly is ready for baking.

   Ingredients used: 1.5 gr Black Pepper, 600.0 gr Cod Fillet, 120.0 gr Feta Cheese, 3.0 clove Garlic, 30.0 ml Olive Oil, 4.0 gr Salt, 500.0 gr Tomato

   Cookware: baking dish — assemble

4. Step 4

   Bake at 200°C for 25 minutes, until the tomatoes are bubbling and the cod is opaque and flakes easily. Check the thickest cod portion with the food thermometer; it must reach an internal temperature of 63°C.

   Timer: 25 min (scalable)

   Cookware: Food Thermometer — check 63°C internal temperature, oven — bake at 200°C

5. Step 5

   Rest the baked fish in the baking dish for 5 minutes; the juices should settle while the feta remains warm and lightly softened.

   Timer: 5 min (fixed)

   Cookware: baking dish — rest