Baked Cod with Cherry Tomatoes and Olives
Snowy white flakes of cod sitting in a pool of crimson tomato juices and black olives, with torn parsley and basil leaves scattered across the top and a glossy slick of olive oil catching the light.
Ingredients
Serves 4- 4cod fillets, skin on (approx. 150g each)
- 400 gcherry tomatoes, halved
- 1½ tspdried oregano
- ½ tspdried chilli flakes
- 4 tbspextra virgin olive oil
- 120 gKalamata olives, pitted
- 2 tbspcapers, drained
- 1lemon, zested and halved
- 1 tbspgarlic-infused olive oil
- 2 tbspextra virgin olive oil
- 200 gbaby spinach
- 1 tbspextra virgin olive oil
- Fine salt and black pepper
- 2 x 400gtins green lentils (about 480g drained), drained and rinsed
- 1 tbspolive oil (optional)
- a small handful of fresh flat-leaf parsley, roughly torn (optional)
- a small handful of fresh basil leaves (optional)
Method
- Heat the oven to 200°C fan. Tip the cherry tomatoes, olives, capers, oregano and chilli flakes into a large roasting tray, drizzle over 4 tbsp extra virgin olive oil and season well with salt and pepper.
- Toss everything together and spread into an even layer, then roast for 12 minutes until the tomatoes are beginning to burst and the edges are lightly caramelised.
- Nestle the cod fillets skin-side down into the tomato mixture, grate over the lemon zest and squeeze over half the lemon.
- Return the tray to the oven and bake for 10–12 minutes until the cod is opaque all the way through and flakes easily when pressed with a fork.
- Meanwhile, warm 2 tbsp extra virgin olive oil in a medium saucepan over a medium heat. Add the garlic-infused oil and let it warm for 30 seconds.
- Add the lentils, season well and stir to coat in the garlicky oil. Cook for 4–5 minutes until warmed through and beginning to turn golden at the edges.
- Place a large frying pan over a high heat, add 1 tbsp extra virgin olive oil and tip in the spinach. Cook for 1–2 minutes, tossing constantly, until just wilted and bright green. Season to taste.
- Divide the lentils and wilted spinach between four plates, then spoon the baked cod and tomato mixture on top, making sure each plate gets plenty of the glossy pan juices.
- Add any of the optional parsley, basil and extra tablespoon of olive oil if using. Finish with the remaining lemon and serve.
Per serving
- kcal
- 584
- protein
- 39g
- fibre
- 14.6g
- carbs
- 35g
- fat
- 34g
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