Mediterranean Cod with Roasted Tomatoes

Ingredients

• Cod

  Fish, pacific, raw

  4 fillet or 464g

• Oregano

  Spices, dried

  2 tsp, leaves or 2g

• Thyme

  Fresh

  1 tsp or 0.8g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Paprika

  Spices

  ¼ tsp or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Pam cooking spray

  Oil, original

  100g

• Cherries

  Sweet, canned, pitted, heavy syrup, drained

  3 cup or 537g

• Garlic

  Raw

  2 cloves, minced or 6g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Olives

  Ripe, canned (small-extra large)

  2 tbsp or 17g

• Capers

  Canned

  2 tsp, drained or 6g

Directions

1. Preheat oven to 450 degrees F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a small bowl combine snipped oregano, snipped thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the oregano mixture over both sides of each fish fillet.
2. Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place fish on one side of the foil-lined pan. Add tomatoes and garlic slices to the other side of the foil-lined pan. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once. Stir olives and capers into cooked tomato mixture.
3. Divide fish and roasted tomato mixture evenly among four serving plates. Garnish with fresh oregano and/or thyme leaves.
4. (source: https://www.eatingwell.com/recipe/266298/mediterranean-cod-with-roasted-tomatoes/)

Similar Foods

• Roasted Cod with Spring Vegetables and Mint
• Lentil, Tomato & Olive Baked Cod with Lemon-Caper Vinaigrette
• Roasted Cherry Tomatoes with Mint
• Fire Roasted Tomatoes with Cheese
• Roasted Chicken with Fennel and Tomatoes
• Macaroni and Cheese with Roasted Tomatoes