Sheet-Pan Cod Fillets with Olives, Lemon & Cherry Tomatoes

Ingredients

• 2 Cod Fillets fillets, about 6 oz each
• 2 cups Cherry Tomatoes
• ½ cup mixed olives, pitted and torn
• 1 lemon, half sliced thin and half for juice
• 3 cloves garlic, sliced
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp chili flakes
• Salt and black pepper
• Handful parsley, chopped

Method

1. Heat the oven to 425°F (220°C) with a sheet pan inside. A hot pan is the only way to stop fish from steaming in its own liquid.
2. Toss the Cherry Tomatoes, olives, garlic, lemon slices, oregano, chili flakes, 2 tbsp of the oil, salt, and pepper together.
3. Spread the mixture on the hot pan and roast 10 minutes, until the tomatoes have started to split and darken.
4. Push everything to the edges, lay the Cod Fillets in the center, brush with the remaining oil, and season. Roast 8–12 minutes until it flakes at 145°F (63°C) or poultry reaches 165°F (74°C).
5. Squeeze the reserved lemon over, scatter parsley, and serve straight from the pan with bread to catch the juices.