Mediterranean baked cod with olives and capers

• 4 cod filletsabout 170g (6 oz) each, skin-off, patted dry
• 400 g cherry tomatoeshalved
• 80 g pitted kalamata oliveshalved
• 2 tbs capersdrained
• 1 medium red onionthinly sliced into half-moons
• 4 garlic clovesthinly sliced
• 3 tbs extra virgin olive oil
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 medium lemon
• 15 g fresh flat-leaf parsleyroughly chopped

1. 1

   Preheat the oven to 220°C (425°F). On a half-sheet pan, toss the halved cherry tomatoes, sliced red onion, sliced garlic cloves, halved kalamata olives, and drained capers with 2 tablespoons of the olive oil, the dried oregano, red pepper flakes, half the kosher salt, and half the black pepper. Spread everything into an even layer.

   Tip: Halving the tomatoes lets them burst and create a saucy base for the fish.

2. 2

   Roast the tomato mixture for 8 minutes until the tomatoes have softened, begun to blister, and the onions are turning translucent at the edges.

   Tip: This head start means the vegetables and fish finish at the same time.

3. 3

   While the vegetables roast, pat the cod fillets dry with a paper towel. Drizzle with the remaining 1 tablespoon of olive oil and season with the remaining kosher salt and black pepper.

4. 4

   Remove the sheet pan from the oven and give the vegetables a quick stir. Nestle the seasoned cod fillets into the tomato-olive mixture, spacing them evenly. Return the pan to the oven and bake for 10-12 minutes, until the cod flakes easily with a fork and is opaque all the way through with lightly golden edges.

   Tip: Cod is done at 63°C (145°F) internally. Thinner fillets will be closer to 10 minutes, thicker ones closer to 12.

5. 5

   Remove the pan from the oven. Squeeze the juice of half the lemon over the fish and vegetables, then cut the remaining half into wedges. Scatter the chopped parsley over everything and serve straight from the pan with the lemon wedges on the side.

   Tip: Keeps in the fridge for up to 2 days. Reheat gently in a 160°C (325°F) oven for 8-10 minutes — cod dries out quickly so don't blast it.

• sheet pan (half-sheet (18x13 inch))
• cutting board
• knife

Per serving

Nutritional values are estimates only.