Baked Cod with Tomatoes and Olives
Flaky cod fillets baked over jammy cherry tomatoes, briny olives and capers with a little white wine and basil. One pan, 30 minutes, no fuss.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Serves
- 4
Give the tomatoes a head start so they collapse into a sauce while the fish stays tender. Serve with rice, crusty bread or boiled potatoes to catch every drop. Any thick white fish, such as halibut or haddock, works in place of cod.
Method
-
Heat the oven to 425°F (220°C).
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In a baking dish, toss the cherry tomatoes, olives, capers, white wine, 2 tbsp of the olive oil, the oregano, 1/2 tsp salt and the pepper.
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Roast , until the tomatoes just begin to burst.
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Season the cod on both sides with salt and nestle the fillets into the tomatoes, spooning some of the juices over the top.
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Drizzle with the remaining 1 tbsp olive oil and bake , until the fish is opaque and flakes easily with a fork.
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Scatter with basil and serve with the pan juices spooned over.
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