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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

1/4 cup
brine-cured black olives, drained, pitted and chopped
60 mL
1 tbsp
capers, chopped and well drained
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
grape tomatoes, quartered
250 mL
1 tbsp
fresh oregano, finely chopped
15 mL
2 tsp
olive oil
10 mL

Method

Step 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.
Step 2
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.
Step 3
Roast for 8 to 12 min., or until fish is opaque and cooked through. Serve with rice or potatoes.

Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.

Nutritional Facts Per Serving

Nutrition Description:
¼ of the recipe
Calories:
140
Fat:
4 g
Carbs:
3 g
Fibre:
1 g
Cholesterol:
40 mg
Protein:
21 g
Sodium:
430 mg