Baked Cod with Tomatoes, Olives and Capers

Cod fillets baked on a bed of cherry tomatoes, olives and capers, with crushed potatoes to soak up the juices.

Ingredients

For 4 servings.

• 1 1/2 lb cod fillets
• 1 1/2 lb baby potatoes, halved
• 2 cups cherry tomatoes
• 1/3 cup black olives
• 2 tbsp capers
• 2 cloves garlic, sliced
• 4 tbsp olive oil
• 1 tsp dried oregano
• 1 lemon
• 1/4 cup flat-leaf parsley, chopped
• 1 tsp salt
• 1/4 tsp black pepper

Method

1. Heat the oven to 425°F. Toss the potatoes with 2 tbsp of the oil and half the salt and roast on a sheet pan for 15 minutes.
2. Push the potatoes to the edges, add the tomatoes, olives, capers and garlic, and sit the cod in the middle.
3. Drizzle with the rest of the oil, season with the oregano, salt and pepper and bake for 12–15 minutes, until the cod flakes.
4. Squeeze over the lemon and scatter with parsley before serving.

Diets and allergens

Nutrition per serving

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