Ingredients:

  • 4 (6 oz / 170g) Cod fillets (skinless)
  • 2 tbsp (30ml) Extra virgin olive oil
  • 1 tsp (2g) Smoked paprika
  • ½ tsp (3g) Sea salt
  • ¼ tsp (1g) Cracked black pepper
  • 2 cups (300g) Cherry tomatoes, halved
  • ½ cup (75g) Kalamata olives, pitted and halved
  • 2 tbsp (30g) Capers, drained
  • 3 cloves (9g) Garlic, thinly sliced
  • 1 lemon (half sliced into rounds, half juiced)
  • 2 tbsp (8g) Fresh parsley, chopped
  • 1 tbsp (15ml) Extra virgin olive oil

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a 9x13 inch baking dish with parchment paper.
  2. In the baking dish, toss the halved cherry tomatoes, olives, capers, and sliced garlic with 1 tbsp (15ml) of olive oil, spreading them into an even layer.
  3. Pat the cod fillets bone-dry with paper towels. In a small bowl, mix the remaining 2 tbsp (30ml) of olive oil, smoked paprika, salt, and pepper, then brush the mixture evenly over all sides of the fillets.
  4. Nestle the fillets atop the tomato mixture and place a lemon slice on each piece of fish.
  5. Bake for 12–15 minutes until the tomatoes have burst and the fish is opaque and flakes easily with a fork.
  6. Remove from the oven, drizzle with fresh lemon juice, and scatter the chopped parsley over the top.