One-Pan Cod with Olives & Capers
A light and flavorful Mediterranean-inspired dish, this one-pan cod combines flaky fish with the briny zest of olives, capers, and sweet cherry tomatoes for a vibrant and effortless meal.
Ingredients
- 4 ounce cod fillets fresh or thawed
- 1 pint cherry tomatoes halved
- 0.5 cup Kalamata olives pitted and halved
- 2 tablespoon capers drained
- 2 tablespoon olive oil extra virgin
- 2 clove garlic minced
- 0.5 teaspoon dried oregano
- 0.25 teaspoon black pepper freshly ground
- 0.5 lemon sliced into wedges for serving
- 2 tablespoon fresh parsley chopped for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Arrange the cod fillets on the prepared baking sheet. Scatter the halved cherry tomatoes, pitted olives, and drained capers around the cod.
- In a small bowl, whisk together the olive oil, minced garlic, dried oregano, and a pinch of salt and pepper.
- Drizzle the olive oil mixture evenly over the cod and vegetables.
- Bake for 15-20 minutes, or until the cod is opaque and flakes easily with a fork and the tomatoes are softened and slightly burst.
- Garnish with fresh chopped parsley and serve immediately with lemon wedges.
Notes
For an extra layer of flavor, add a sprinkle of red pepper flakes before baking. This dish pairs wonderfully with a side of couscous, quinoa, or roasted asparagus. You can substitute cod with other firm white fish like halibut or snapper.