Ingredients
- 220 g cod, boneless fillets
- 55 g cherry tomatoes, preferably on the vine
- ½ garlic clove, sliced
- 2 tbsp olive oil
- salt and ground black pepper
- ½ tbsp small capers
- ½ tsp fresh thyme leaves
- ¼ tsp chili flakes
- ½ tsp freshly squeezed lemon juice
- ¼ tsp lemon zest
Instructions
1. Preheat your oven to 400°F (200°C). Arrange the cherry tomatoes in an oven-safe dish. Layer sliced garlic over the tomatoes and drizzle with half of the olive oil. Place the dish in the oven, then promptly lower the temperature to 350°F (180°C). Roast for 15 minutes.
2. After 15 minutes, take the dish out of the oven and position the fish atop the tomatoes. Season generously with salt and pepper, and drizzle the remaining olive oil over the fish. Sprinkle capers, thyme leaves, and chili flakes over the fish. Continue roasting for an additional 12-15 minutes until the fish is cooked through.
3. Once done, distribute the fish, tomatoes, capers, and herbs among the plates. Stir lemon juice into the remaining pan juices and drizzle it over the fish. Finish by garnishing with freshly grated lemon zest.
441 kcal
Nutrition
NET CARBS
2g
2%
