- 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
Directions
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.
Tip
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Nutrition Facts
- 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
