Olives & Tomatoes,Roasted Cod with Capers

4
Easy
Dinner

Characteristics

Under 30 minutes

Nutritional Facts Per Serving

140
Calories
21 g
Protein
3 g
Carbs
1 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 140
  • Lipides 4.5 g
    • Saturated fat  0 g
  • Cholesterol 40 mg
  • Sodium  430 mg
  • Carbs 3 g
    • fiber  1 g
  • Protein 21 g

Ingredients

  • 1 lemon, zested and juiced
  • 1 mL salt
  • 10 mL olive oil
  • pepper to taste
  • 15 mL well-drained capers, chopped
  • 60 mL brine-cured black olives, drained, pitted and chopped
  • 250 mL Santalina™ Very Sweet Grape Tomatoes, quartered
  • 15 mL fresh oregano, finely chopped
  • 4 wild cod fillets, thawed

Method

  1. Preheat oven to 425°F (220°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.
  2. Pat fish dry with paper towel, place on a parchment paper-lined baking sheet. Season with salt and pepper. 
  3. 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.
  4. Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.

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