Baked Cod with Tomatoes and Olives (Gluten & Nut-Free)

Ingredients

• 4 Cod fillets
• about 410 g Canned diced tomatoes
• 0.5 cup Kalamata olives
• 2 tbsp Capers
• 2 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Dried oregano
• 0.25 tsp Salt
• 0.25 tsp Black pepper
• 0.25 cup Fresh parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C). Mince the 2 cloves of garlic. Roughly chop the 0.5 cup of Kalamata olives.
2. 2In a medium mixing bowl, combine the about 410 g can of diced tomatoes (undrained), the chopped 0.5 cup of Kalamata olives, the 2 tbsp of capers, the minced 2 cloves of garlic, the 2 tbsp of olive oil, the 1 tsp of dried oregano, the 0.25 tsp of salt, and the 0.25 tsp of black pepper. Stir all ingredients together thoroughly.
3. 3Place the 4 cod fillets in a single layer in a medium oven-safe baking dish. Pour the prepared tomato mixture evenly over the cod fillets, ensuring they are mostly covered by the sauce.
4. 4Carefully place the baking dish into the preheated oven and bake for 15 to 20 minutes. The cod is done when it is opaque throughout, flakes easily with a fork, and an instant-read thermometer inserted into the thickest part registers 63°C.
5. 5Remove the baking dish from the oven. Roughly chop the 0.25 cup of fresh parsley and sprinkle it evenly over the baked cod. Serve immediately.

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