Baked Cod with Olives & Tomatoes

• 4 (6 oz each) cod fillets
• 2 cups cherry tomatoes
• 1/2 cup, pitted kalamata olives
• 3 cloves, sliced garlic
• 2 tbsp capers
• 1 lemon
• 1/4 cup fresh basil
• 1/4 cup olive oil
• 1/2 tsp red pepper flakes

Instructions

1. Preheat oven to 400°F (200°C).
2. In a baking dish, toss the tomatoes, olives, garlic, capers, red pepper flakes, and half the olive oil. Roast 10 minutes until the tomatoes start to burst.
3. Pat the cod dry, season with salt, and nestle it into the tomato mixture.
4. Drizzle with the remaining oil and the juice of half the lemon.
5. Bake 12–15 minutes until the cod is opaque and flakes easily.
6. Scatter with basil and serve with lemon wedges.

Tips

• Cod is lean and mild — the briny sauce does all the flavoring work.
• Serve over a spoonful of white beans or with crusty bread to soak up the sauce.

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