Marvivienda

The Kitchen

Baked cod is quick-cooking and makes a lovely weeknight dish — cherry tomatoes, garlic, and lemon cooked down and spooned over the fish.

Ingredients

• Wild-caught cod fillets
• Smoked paprika, dried oregano, and black pepper
• Olive oil or ghee
• 1 pint cherry tomatoes, halved
• 3–4 garlic cloves, crushed
• 1 lemon, sliced
• A few olives, halved (optional; 1–2 per serving)
• Crumbled feta

Lemon Dijon dressing

• Juice of 1 lemon
• 1 tsp Dijon
• 4–6 tbsp olive oil

Method

1. Heat oven to 415°F. Place the cod on a baking sheet and season with smoked paprika, oregano, and pepper.
2. In a hot pan with olive oil or ghee, cook the cherry tomatoes, garlic, lemon slices, and optional olives 4–5 minutes.
3. Pour over the fish, top with a little crumbled feta, and bake 15 minutes on the top rack.
4. Whisk the dressing and finish with it, or an extra squeeze of lemon. Lovely with potato wedges, pita, or orzo.