Dinner · Mediterranean
Baked cod with tomatoes and olives
Flaky cod baked in a bright tomato and olive sauce.
- Serves
- 2
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- High-protein here means at least 20 g of protein a serving, and at least 20% of its calories.
- Gluten-free here means no wheat or gluten; oats and soy sauce count as gluten.
- Dairy-free here means no milk, cheese, butter, yogurt or cream.
- Low-carb here means at most 30 g of carbohydrate a serving, and at most 26% of its calories.
Ingredients
For 2 servings- 300 g cod fillet
- 1 tbsp olive oil
- 1 medium onion, sliced
- 2 garlic cloves, crushed
- 400 g canned diced tomatoes
- 10 kalamata olives, pitted
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
Method
Preheat the oven to 200C (400F).
Heat the olive oil in an oven-safe skillet and cook the onion and garlic until soft.
Add the diced tomatoes, olives and oregano, and simmer for 8 minutes.
Season the cod with salt and pepper and nestle it into the sauce.
Transfer to the oven and bake for 12 minutes, until the fish flakes easily.
Scatter with parsley before serving.