Ingredients:

  • 1.5 lbs (680g) Cod fillets, skinless and boneless
  • 2 tbsp Olive oil, extra virgin
  • 1 medium Yellow onion, finely chopped
  • 2 cloves Garlic, minced
  • 1 pint Cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/4 cup Green olives, pitted and halved
  • 2 tbsp Capers, drained
  • 2 tbsp Fresh parsley, chopped
  • 2 tbsp Fresh oregano, chopped
  • 1 Lemon, zested and juiced
  • 1/4 tsp Red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. Heat olive oil in a large oven-safe skillet or baking dish over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and red pepper flakes (if using) and cook for 1 minute more.
  3. Stir in the cherry tomatoes, Kalamata olives, green olives, and capers. Season with salt and pepper. Cook for 5 minutes, stirring occasionally, until the tomatoes begin to soften and release their juices.
  4. Pat the cod fillets dry with paper towels and season with salt, pepper, and lemon zest.
  5. Place the cod fillets on top of the tomato and olive mixture in the baking dish. Drizzle with lemon juice.
  6. Bake in the preheated oven for 20-25 minutes, or until the cod is cooked through and flakes easily with a fork. The internal temperature should reach 145°F (63°C).
  7. Garnish with fresh parsley and oregano. Serve immediately.