ROASTED COD WITH CAPERS, OLIVES & TOMATOES

ROASTED COD WITH CAPERS, OLIVES & TOMATOES image

Categories Apple

Yield 4

Number Of Ingredients 9

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1/4 cup brine-cured black olives, drained, pitted and chopped 60 mL
1 tbsp well-drained capers, chopped 15 mL
1 lemon, zested and juiced 0
4 wild cod fillets, thawed 0
1/4 tsp salt 1 mL
pepper to taste
1 cup Santalinaâ¢ Very Sweet Grape Tomatoes, quartered 250 mL
1 tbsp fresh oregano, finely chopped 15 mL
2 tsp olive oil 10 mL

Steps:

Preheat oven to 425Â°F (220Â°C). In a small bowl, combine olives, capers and 1/2 tsp (2 mL) lemon zest (save any left over for a later use). Set aside. Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. Sprinkle with 1 tbsp (15 mL) lemon juice. Top each fillet with a quarter of the olive and caper mixture and grape tomatoes. Sprinkle with oregano. Drizzle with olive oil. Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes. The combo of capers and olives elevates delicate cod with bold flavors. Juicy grape tomatoes roast to perfection in the same pan.