Roasted Cod with Cherry Tomatoes & Olives

Prep time: 20 mins | Serves: 4

Ingredients:

• 600g cod fillets, skinless

• 250g cherry tomatoes

• 80g green olives, pitted

• 30g extra virgin olive oil

• 15g lemon juice

• Zest of 1 lemon (4g)

• 10g garlic, finely sliced

• 5g fresh thyme leaves (or oregano)

• 4g sea salt

• 1g freshly ground black pepper

• 10g fresh parsley, chopped

Method:

1. Preheat your oven to 200°C.

2. Place the cherry tomatoes, olives and garlic into a roasting dish. Drizzle with olive oil and toss to coat.

3. Roast for 8 minutes until the tomatoes start to blister.

4. Nestle the cod fillets into the tray. Sprinkle with thyme, salt and pepper.

5. Roast for a further 8–10 minutes until the fish flakes gently and is just cooked through.

6. Remove from the oven and finish with lemon juice, zest and fresh parsley.

7. Spoon the roasting juices over the fish.

8. Taste and adjust seasoning if needed — a squeeze more lemon, salt or herbs to suit your palate.

Storage:

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to avoid drying the fish.