Roasted white fish with burst tomatoes, olives, and capers

• 500 g cherry tomatoes
• 80 g kalamata olivespitted and halved
• 2 tbs capersdrained
• 4 garlic clovesthinly sliced
• 3 tbs extra virgin olive oil
• 1 tsp dried oregano
• ¼ tsp red pepper flakes
• 1 tsp sea salt
• ½ tsp black pepper
• 4 cod filletsabout 170g each, skin-off
• 1 lemon
• 10 g fresh oreganoleaves picked

1. 1

   Heat your oven to 220°C (425°F). While it heats, halve the cherry tomatoes and thinly slice the garlic.

   Tip: A hot oven is key — it blisters the tomatoes fast so they burst and create that saucy base.

2. 2

   Scatter the cherry tomatoes, sliced garlic, halved olives, and drained capers across the sheet pan. Drizzle with 2 tablespoons of the olive oil, then sprinkle with the dried oregano, red pepper flakes, half the sea salt, and half the black pepper. Toss everything together with your hands and spread into a single layer.

3. 3

   Roast the tomato mixture for 10 minutes until the tomatoes are softened, starting to blister, and releasing their juices.

   Tip: The tomatoes don't need to be fully burst yet — they'll keep cooking once the fish goes in.

4. 4

   While the tomatoes roast, pat the cod fillets dry with paper towels. Rub them with the remaining 1 tablespoon of olive oil and season with the remaining sea salt and black pepper.

   Tip: Dry fish = better browning. Don't skip the paper towel step.

5. 5

   Pull the pan from the oven and give the tomato mixture a gentle stir — some will have burst and made a loose sauce. Nestle the seasoned cod fillets into the tomatoes, spacing them evenly. Spoon some of the tomato juices over the top of each fillet.

6. 6

   Return the pan to the oven and roast for 10 minutes until the fish is opaque, flakes easily when pressed with a fork, and the tomatoes are fully burst and jammy around the edges.

   Tip: Cod is done when it flakes easily and reads 63°C (145°F) internally. It goes from perfect to dry quickly, so check at 8 minutes if your fillets are on the thinner side.

7. 7

   Remove from the oven and immediately squeeze the juice of half the lemon over everything. Cut the remaining half into wedges. Scatter the fresh oregano leaves over the top.

   Tip: The lemon juice hitting the hot pan juices is where the magic happens — it pulls the whole sauce together with brightness.

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

Per serving

Nutritional values are estimates only.