Baked Cod with Tomatoes
Fresh, light and perfect for Spring, our Baked Cod with Tomatoes is flaky, juicy, and savoury in every bite! This simple meal uses Greenhouse grape tomatoes for a bright and flavourful dish!
1 package GREENHOUSE grape tomatoes, halved
4 cod filets
2 bunches of asparagus
1 tsp paprika
2 tsp salt, divided
1 tsp garlic powder
2 tsp pepper, divided
1/4 red onion, thinly sliced
4 cloves garlic, minced
1/2 cup kalamata olives, drained and halved
1 tbsp capers, drained
4 tbsp olive oil, divided
1/4 cup white wine
1 tsp crushed red pepper
Fresh basil, lemon juice and mint for granish
INGREDIENTS
Preheat oven to 400°F.
In a baking dish, add tomatoes, onion, garlic, olives, capers, olive oil, white wine, salt, pepper, and red pepper.
Bake for 15 minutes or until tomatoes are tender and releasing their juices.
Pat cod filets dry and generously season both sides with paprika, salt, garlic powder and pepper. Set aside.
Remove baking dish from oven and add the fish in. Return to oven and bake for 10-12 minutes until the fish is cooked through.
Toss asparagus with olive oil, salt and pepper and bake with cod at 400°F for 10 minutes.
Serve the fish on top of a bed of cooked tomatoes and onions, top with a squeeze of fresh lemon juice, and garnish with fresh mint and basil. Plate with asparagus and enjoy!
DIRECTIONS
