Roasted Cod with Capers, Olives & Tomatoes

Prep time: 10min
Total time: 20min
Serves: 4
1/4 cup
brine-cured black olives, drained, pitted and chopped
60 mL
1 tbsp
well-drained capers, chopped
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
Santalina™ Very Sweet Grape Tomatoes, quartered
250 mL
1 tbsp
fresh oregano, finely chopped
15 mL
2 tsp
olive oil
10 mL
¼ of the recipe
calories
140
fat
4.5 g
carbs
3 g
protein
21 g
cholestrol
40 mg
fibre
1 g
sodium
430 mg

Directions

  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. 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.

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