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Greek-Style Baked Cod with Tomatoes, Olives & Capers

Flaky baked cod simmered in a Greek-style tomato sauce with olives and capers, kept low in added sodium.

Ingredients

  • 4 fillets cod 4 oz each
  • 2 tbsp olive oil divided
  • 1 onion thinly sliced
  • 3 cloves garlic minced
  • 2 cups cherry tomatoes halved
  • 12 kalamata olives pitted and halved
  • 1 tbsp capers rinsed
  • 0.5 tsp dried oregano
  • 1 lemon juiced
  • 2 tbsp fresh parsley chopped

Instructions

  1. Preheat oven to 400°F. Heat 1 tbsp olive oil in an oven-safe skillet over medium heat; sauté onion 5 minutes until soft.
  2. Add garlic, cherry tomatoes, olives, capers, and oregano; cook 5 minutes until tomatoes begin to soften and release juices.
  3. Nestle cod fillets into the tomato mixture, then drizzle with remaining olive oil and lemon juice.
  4. Transfer skillet to the oven and bake 12-15 minutes until cod flakes easily with a fork.
  5. Garnish with fresh parsley and serve with the pan sauce spooned over.