Bowl with Olive Oil Baked Cod with Tomatoes, Capers, and Lemon Salsa
  • Easy
  • 30 Minutes
  • Serves 4

Nutrition Per Serving

  • Calories: 245 Cal
  • Fat: 12.3g (1.5g Saturated Fat)
  • Carbohydrates: 4.2g
  • Fiber: 1.4g
  • Sugar: 2.4g
  • Protein: 31g

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Ingredients

  • INGREDIENTS FOR THE COD:
  • 4 each 6-8 ounce Cod Filets
  • 2 tsp. Olive Oil
  • Salt and Pepper to season
  • INGREDIENTS FOR THE TOMATO-CAPER TOPPING:
  • 1 Pint of Cherry Tomatoes, cut in half
  • 1/4 Cup Chopped Parsley
  • 3 Tbsp. Capers, roughly chopped
  • 1 Clove Garlic, minced (about 1 tsp.)
  • 2 tsp. Lemon Zest (the Zest of about 1/2 of a Lemon)
  • 2 tsp. Red Wine Vinegar
  • 1 Tbsp. Olive Oil
  • 1/2 tsp. Black Pepper
  • 1/8-1/4 tsp. Cayenne Pepper, optional
  • NOTE: Have all of the ingredients at room temperature

Directions

  1. Preheat the oven to 350 degrees.
  2. Drizzle the cod fillets with olive oil, sprinkle with a pinch of salt, then place on a baking sheet.
  3. Roast for 10-12 minutes to cook through - thicker fillets or loins may need slightly longer.
  4. Remove from the oven and transfer on to serving plates. Top each filet with 1/4 of the tomato topping.