• 4 fillets (6 oz each) Cod fillets
• 2 cups Cherry tomatoes (halved)
• 1/2 cup Kalamata olives (pitted and halved)
• 2 tablespoons Capers (drained)
• 4 cloves Garlic (sliced)
• 3 tablespoons Olive oil
• 1/4 cup Fresh basil (chopped)
• 2 tablespoons Fresh oregano (chopped)
• 2 tablespoons Lemon juice
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper
• 1/4 teaspoon (optional) Red pepper flakes

For informational and journaling purposes only. Results are estimates based on published nutrition databases and may not match your specific food.

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   In a 9x13 inch baking dish, combine cherry tomatoes, olives, capers, and sliced garlic.

3. 3

   Drizzle with 2 tablespoons olive oil. Add half the basil and oregano. Toss to combine.

4. 4

   Place dish in oven and roast vegetables for 10 minutes.

5. 5

   While vegetables roast, pat cod fillets dry and season with salt and pepper.

6. 6

   Remove dish from oven. Nestle cod fillets among the vegetables.

7. 7

   Drizzle fish with remaining olive oil and lemon juice. Sprinkle with remaining herbs and red pepper flakes.

8. 8

   Return to oven and bake for 12-15 minutes, until cod reaches 145°F and flakes easily.

9. 9

   Remove from oven. Spoon tomato mixture over fish.

10. 10

    Serve hot with crusty bread to soak up the delicious juices, or over pasta or rice.