- 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
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.
Tips
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- 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
