Greek Lemon Herb Cod with Tomatoes and Olives

Ingredients

• 1 1/2 pounds cod fillets, divided into 4 portions
• 2 cups cherry tomatoes
• 1/2 cup pitted Kalamata olives
• 1 lemon, thinly sliced
• 2 tablespoons fresh lemon juice
• 3 garlic cloves, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped flat-leaf parsley

Steps

1. Heat the oven to 425°F (220°C). Place the tomatoes, olives, lemon slices, garlic, and 2 tablespoons olive oil in a medium baking dish.
2. Season the tomato mixture with half the oregano, salt, and pepper. Bake for 8 minutes to begin softening the tomatoes.
3. Pat the cod dry and place it among the tomatoes. Drizzle with the remaining olive oil and season with the remaining oregano, salt, and pepper.
4. Bake for 10 to 14 minutes, depending on thickness, until the cod is opaque and flakes easily.
5. Drizzle the lemon juice over the fish and pan juices.
6. Finish with parsley and serve directly from the baking dish.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.