Baked Cod with Tomatoes & Olives

Tender white cod fillets are baked in a vibrant sauce of cherry tomatoes, briny olives, capers, and garlic — a combination that screams the Mediterranean coast. It's one of the lightest and most elegant dinners in this collection, yet it comes together in under 30 minutes. Serve with crusty bread or over orzo to soak up the gorgeous sauce.

Ingredients

• •4 cod fillets (about 150g each)
• •1 cup cherry tomatoes, halved
• •½ cup pitted Kalamata olives, halved
• •2 tablespoons capers, drained
• •4 cloves garlic, thinly sliced
• •3 tablespoons olive oil
• •Juice of ½ lemon
• •1 teaspoon dried thyme
• •Salt and black pepper to taste
• •Fresh basil, for serving

Instructions

1. 1. Preheat your oven to 200°C (400°F). Lightly grease a baking dish large enough to hold all 4 cod fillets in a single layer.
2. 2. In a bowl, combine the cherry tomatoes, olives, capers, garlic, 2 tablespoons of olive oil, lemon juice, and dried thyme. Season lightly with salt and pepper and stir together.
3. 3. Pour the tomato mixture into the bottom of the baking dish, spreading it into an even layer.
4. 4. Place the cod fillets on top of the tomato mixture. Drizzle with the remaining tablespoon of olive oil and season each fillet with salt and pepper.
5. 5. Bake for 18–22 minutes until the cod is opaque, flakes easily with a fork, and the tomatoes are blistered and soft.
6. 6. Remove from the oven, scatter fresh basil over the top, and serve immediately directly from the dish.