Olives & Tomatoes,Roasted Cod with Capers

Prep Time: 10 minutes
Total Time: 22 minutes
Makes: 4


  1. 1 lemon, zested and juiced
  2. 1 mL salt
  3. 10 mL olive oil
  4. pepper to taste
  5. 15 mL well-drained capers, chopped
  6. 60 mL brine-cured black olives, drained, pitted and chopped
  7. 250 mL Santalina™ Very Sweet Grape Tomatoes, quartered
  8. 15 mL fresh oregano, finely chopped
  9. 4 wild cod fillets, thawed


  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.