Baked Cod with Tomatoes, Olives and Feta
Ingredients
- 700 g cod fillets
- 400 g cherry tomatoes
- 100 g kalamata olives
- 150 g feta cheese
- 3 garlic cloves
- 3 tbsp olive oil
- 1 tsp dried thyme
- 1 lemon
Nutrition (per serving)
- Calories
- 419 kcal
- Protein
- 38.5 g
- Carbohydrate
- 6.9 g
- of which sugars
- 4.9 g
- Fat
- 25.4 g
- of which saturates
- 8 g
- Fibre
- 3.5 g
- Salt
- 2.37 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the oven to 200°C (180°C fan). Halve the cherry tomatoes and thinly slice the garlic.
- 2
Scatter the tomatoes, olives, and garlic into a large roasting dish. Drizzle with olive oil, sprinkle with thyme, and season well. Roast for 15 minutes until the tomatoes begin to burst.
- 3
Nestle the cod fillets into the tomato mixture, squeeze over the lemon juice, and crumble the feta over the top.
- 4
Return to the oven and bake for a further 15–18 minutes until the cod is opaque and flakes easily.
- 5
Serve straight from the dish with crusty bread to mop up the juices.
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