Mediterranean style baked cod

This Mediterranean style baked cod is a fantastic dish for a midweek supper. It's super easy to make, it's healthy, low-cal (about 240 cal/serving) and low/carb. Most importantly it's very, very tasty! I've made this dish several times but with different kind of herbs - oregano, parsley, basil thyme or chives worked well. You can use other fish too, such as haddock or salmon. Serve it with a mash and/or green salad. I like it with brown rice on the side.

Print Recipe

Prep Time 5

Cook Time 15

Resting Time 4

Total Time 20

Servings: 2 people

Calories: 1234

Ingredients Method

Ingredients

2 cod fillets
150 g cherry tomatoes
1 Tbsp capers drained
1 handful about 50g black olives, pitted
1 Tbsp olive oil
1 Tbsp balsamic vinegar
1 Tbsp chopped herbs oregano, parsley, basil thyme or chives

Method

Set the oven to 180°C.
Cut the tomatoes in half and scatter these around in a tray. Add the olives, capers and the chopped herbs. Combine and spread out evenly.
If the fish fillets are too big, cut them in half. Put these on top the vegetables.
Season with salt and pepper then drizzle the balsamic vinegar and olive oil over the fish and veggies.
Bake for 15 minutes.
Serve immediately with the pan juices spooned over the fish and veggies.