Ingredients:

  • 1.5 lbs Fresh Cod Fillets, cut into 4 equal portions
  • 3 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 4 cloves Garlic, minced
  • 1 tsp Dried Oregano
  • 0.5 tsp Smoked Paprika
  • 0.5 tsp Sea Salt
  • 0.25 tsp Cracked Black Pepper
  • 1 cup Cherry Tomatoes, halved
  • 0.5 cup Kalamata Olives, pitted and halved
  • 0.5 small Red Onion, thinly sliced
  • 0.25 cup Feta Cheese, crumbled
  • 2 tbsp Fresh Parsley, chopped

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, smoked paprika, sea salt, and black pepper until the mixture becomes a thickened, opaque emulsion.
  3. Pat the cod fillets bone-dry with paper towels. Place them in the center of a large rimmed sheet pan or ceramic baking dish.
  4. Arrange the halved cherry tomatoes, Kalamata olives, and sliced red onions around the fish fillets.
  5. Drizzle the lemon-garlic emulsion evenly over the fish and the vegetable medley. Toss the vegetables slightly to ensure they are coated.
  6. Bake for 12-15 minutes, or until the fish reaches an internal temperature of 140°F (60°C) and the tomatoes have begun to burst.
  7. Remove from the oven and top with crumbled feta cheese. Let the dish rest for 5 minutes to allow carry-over cooking to reach 145°F (63°C). Garnish with fresh parsley before serving.