Greek Baked Cod

Ingredients

• 4 cod filets
• 1 pint cherry tomatoes (halved)
• 1 (14-ounce) can marinated quartered artichoke hearts (drained)
• 1 small red onion (thinly sliced)
• 1 cup olives (I like a mix of Kalamata and Castelvetrano olives) (pitted and halved)
• 4 garlic cloves (minced)
• 3 tablespoons extra-virgin olive oil
• 1 lemon (juiced (about 3 tablespoons juice))
• 1 teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup crumbled feta cheese
• 2 tablespoons roughly chopped fresh parsley

Steps

1. 1

   Combine the vegetables. Preheat the oven to 425°F (220°C). In a large baking dish, combine the tomatoes, artichoke hearts, red onion, kalamata olives, garlic, olive oil, half the lemon juice (about 1 ½ tablespoons), oregano, paprika, salt, and pepper. Stir together until well mixed.

2. 2

   Roast the vegetables. Roast the vegetables for 12 to 15 minutes, or until the tomatoes start to soften and become jammy.

3. 3

   Add the cod. Remove the baking dish from the oven. Nestle the cod filets into the vegetables. Drizzle with a little extra olive oil and lightly season with salt and pepper. Scatter the feta around the fish.

4. 4

   Bake the cod. Return the baking dish to the oven and bake for 10 to 12 minutes, or until the cod flakes easily with a fork.

5. 5

   Finish and serve. Top the cod and vegetables with chopped parsley, lemon zest, and a squeeze of fresh lemon juice.