Nutrition per serving may change if servings are adjusted.
4 (4 ounce) fresh or frozen skinless cod fillets, ¾- to 1-inch thick
2 teaspoons snipped fresh oregano
1 teaspoon snipped fresh thyme
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon black pepper
Nonstick cooking spray
3 cups cherry tomatoes
2 cloves garlic, sliced
1 tablespoon olive oil
2 tablespoons sliced pitted ripe olives
2 teaspoons capers
Fresh oregano and/or thyme leaves
Preheat oven to 450°F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. In a small bowl combine snipped oregano, snipped thyme, salt, garlic powder, paprika and black pepper. Sprinkle half of the oregano mixture over both sides of each fish fillet.
Line a 15x10x1-inch baking pan with foil. Coat foil with cooking spray. Place fish on one side of the foil-lined pan. Add tomatoes and garlic slices to the other side of the foil-lined pan. Combine remaining oregano mixture with oil. Drizzle oil mixture over tomatoes; toss to coat. Bake for 8 to 12 minutes or until fish flakes easily when tested with a fork, stirring tomato mixture once. Stir olives and capers into cooked tomato mixture.
Divide fish and roasted tomato mixture evenly among four serving plates. Garnish with fresh oregano and/or thyme leaves.
This was absolutely delicious! I substituted kalamata olives (I don't like the black olives) and added a little extra paprika for color for the fish. Didn't seem to have a lot of the herbs for the fish, so next time, I think I will double the herbs. The tomato mixture was great. I squeezed lemon all over it before serving with brown rice, a keeper!