Mediterranean roasted cod
If you like the sound of a keto dinner that's easy like Sunday morning, this is it! Pop some cherry tomatoes and garlic in the oven to roast, set the table, maybe dance around the kitchen, and then place the fish and all the seasonings on top for the final stretch in the oven. So simple to make, tons of flavor, and delightfully high in protein and satiety. It's the kind of meal that makes a weeknight feel like a date night!
Ingredients
- garlic clove, sliced1 piece
- Olive Oil4 tbsp
- Salt1 tsp
- Ground Black Pepper½ tsp
- small capers1 tbsp
- fresh thyme leaves1 tsp
- chili flakes½ tsp
- freshly squeezed lemon juice1 tsp
- lemon zest½ tsp
Instructions
7 steps- 1
Preheat the oven to 400°F (200°C).
200°C
- 2
Place the cherry tomatoes in an oven-safe dish. Top with the sliced garlic and drizzle with half the amount of olive oil.
- 3
Place the dish in the oven, then immediately reduce the temperature to 350°F (180°C). Roast for 15 minutes.
15 min
180°C
- 4
After 15 minutes, remove the dish from the oven and place the fish on top of the tomatoes. Season everything with salt and ground black pepper, and drizzle the remaining olive oil over the fish.
- 5
Scatter the capers, thyme leaves, and chili flakes over the fish. Roast for a further 12-15 minutes until the fish is just cooked through.
15 min
- 6
Remove the dish from the oven and divide the fish, tomatoes, capers, and herbs between the plates.
- 7
Stir the lemon juice into the remaining juices in the oven dish and drizzle it over the fish. Finish by sprinkling freshly grated lemon zest over the plates.
Nutrition
1 serving ≈ 372 g
Nutrition values are estimates. - means data is unavailable.
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