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.
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