Flaky wild-caught Pacific cod fillets baked with fresh lemon slices, Kalamata olives, juicy cherry tomatoes, garlic, and Greek oregano.
Ingredients
4 cod fillets (6 oz each)
1 cup cherry tomatoes (halved)
1/3 cup Kalamata olives (pitted)
3 garlic cloves (minced)
3 tbsp extra virgin olive oil
Juice of 1 fresh lemon & lemon slices
1 tsp dried Greek oregano & fresh parsley
Instructions
Arrange cod fillets in a lightly oiled baking dish.
Scatter cherry tomatoes, Kalamata olives, and minced garlic around the fish.
Drizzle olive oil and fresh lemon juice over fillets; season with oregano, salt, and pepper.
Top each fillet with a lemon slice.
Bake at 400°F (200°C) for 15 minutes until fish flakes easily with a fork.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Arrange cod fillets in a lightly oiled baking dish.
Scatter cherry tomatoes, Kalamata olives, and minced garlic around the fish.
Drizzle olive oil and fresh lemon juice over fillets; season with oregano, salt, and pepper.
Top each fillet with a lemon slice.
Bake at 400°F (200°C) for 15 minutes until fish flakes easily with a fork.
