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Baked cod with tomatoes, olives and capers
Cod fillets baked over cherry tomatoes with red onion, garlic, olives and capers. A one-dish meal baked at 200°C (400°F) for about 30 minutes.
Save on PinterestRecipe at a glance
- Prep time
- 15 min
- Cook time
- 30 min
- Total time
- 45 min
- Temperature
- 200 °C (400 °F)
- Servings
- 4 servings
- Difficulty
- Easy
Baked cod with tomatoes, olives and capers is a meal made in one baking dish. Roast the cherry tomatoes with onion and garlic first until they release their juices, then bake the fillets right on top to keep them moist. The olives and capers add a salty flavor to the juices, so season the fish lightly with salt.
Serve with a baguette to soak up the juices or with boiled potatoes.
Ingredients
Fish
Vegetables
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Instructions
Tip: tap a step to mark it as done.
Preheat the oven
Preheat the oven to 200°C (400°F). Halve the cherry tomatoes, cut the onion into thin wedges, and slice the garlic.
Roast the tomatoes
In a baking dish approximately 20 × 30 cm, toss together the tomatoes, onion, garlic, olives, capers, oregano, and 2 tbsp of the olive oil. Roast for 15 minutes, until the tomatoes soften and release their juices.
Prepare the cod
Zest the lemon and squeeze the juice from half of it. Pat the fillets dry with a paper towel, season both sides lightly with salt and pepper, and drizzle with the lemon juice.
Bake the fish
Remove the dish from the oven, stir the tomatoes, and lay the fillets on top. Brush them with the remaining 1 tbsp of oil and bake for 12–15 minutes, depending on thickness, until the fish is white and opaque in the center and flakes easily.
Serve
Sprinkle the fish with the parsley and lemon zest, and serve directly from the baking dish with the tomato juices.
Tip: Tuck the thin end of each fillet underneath itself so the fillet is an even thickness and cooks evenly without drying out at the edges.
Nutrition facts
Approximate values per serving, calculated from the ingredients
- Energy
- 300 kcal
- Protein
- 33 g
- Carbohydrates
- 13 g
- of which sugars
- 5.2 g
- Fat
- 13 g
- of which saturates
- 2.1 g
- Fiber
- 3.5 g
- Salt
- 1.5 g
Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.
This recipe was translated from the Slovak original: Pečená treska s paradajkami, olivami a kaparami
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