Mediterranean Baked Cod

Ingredients

• 700 gcod fillets, four fillets
• 400 gcherry tomatoes, halved
• 40 gblack olives, sliced, sliced
• 1¾ tbspcapers
• ½medium red onion, sliced
• 2cloves garlic, sliced
• 1¼ tbspextra-virgin olive oil
• 1 tspdried oregano
• 3 tsplemon juice
• ¼ tspsalt
• ½ tspblack pepper
• 10 gfresh parsley
• 2¾medium potatoes (Yukon Gold or red), boiled, to serve

Method

1. Preheat the oven to 200°C (400°F) with a rack in the centre.

2. Put the potatoes in a pot of cold salted water, bring to a boil over high heat and simmer over medium heat until tender when pierced, about 15 minutes. Drain.

   15 min timer

3. In a 23 x 33 cm (9 x 13 inch) baking dish, toss the cherry tomatoes, olives, capers, sliced red onion and garlic with the oil and oregano.

4. Roast the tomato mixture for 10 minutes until the tomatoes start to burst.

   10 min timer

5. Pat the cod dry, season with salt and pepper, and nestle the fillets into the tomatoes. Drizzle with the lemon juice and spoon a little of the juices over the fish.

6. Bake for 10 to 12 minutes, until the cod is opaque and flakes easily with a fork, 63°C (145°F) in the thickest part.

   12 min timer

7. Scatter with parsley and serve with the potatoes, spooning the tomato and olive sauce over everything.

Storing and reheating

Best fresh; keeps 2 days.