Cod Fillet with Cherry Tomatoes and Olives: A Gourmet Recipe

The setting sun over the Mediterranean, the scent of sea salt, and the song of cicadas… This recipe for cod fillet with cherry tomatoes and olives evokes the sun-drenched flavors of the coast. A simple dish, quick to prepare, yet incredibly refined. Perfect for a light and flavorful weeknight dinner, or a more elaborate summer meal with loved ones. Let yourself be transported by the simplicity and freshness of this Mediterranean dish.

I've always loved cod for its delicate flesh and its ability to absorb flavors. Combined with juicy cherry tomatoes and salty black olives, this dish is a true delight for the taste buds. The simplicity of the recipe allows the quality of the ingredients to shine, without any unnecessary frills.

Feel free to serve this dish with homemade mashed potatoes, basmati rice, or a simple green salad for a complete and balanced meal. A drizzle of extra virgin olive oil at the end will enhance the flavor. Prepare to savor a truly delicious moment!

Ingredients

Serves 4:

• 4 cod fillets (approximately 150g each)
• 250g of cherry tomatoes, cut in half
• 100g of Kalamata black olives, pitted and sliced
• 2 cloves of garlic, finely chopped
• 4 tablespoons of extra virgin olive oil
• 1 teaspoon of dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper
• Juice of half a lemon
• Chopped fresh parsley (for garnish)

Instructions

1. Preheat the oven to 180°C (thermostat 6).
2. In a large bowl, combine the cherry tomatoes, olives, garlic, olive oil, oregano, thyme, salt, pepper, and lemon juice. Mix well.
3. Place the cod fillets in an ovenproof dish.
4. Pour the tomato and olive mixture over the cod fillets, making sure that each fillet is well coated.
5. Bake for 15 to 20 minutes, or until the cod is cooked through and the tomatoes have softened slightly. The cod is cooked when it flakes easily with a fork.
6. Garnish with chopped fresh parsley before serving.

Chef's Tips

For a more intense flavor, add a pinch of Espelette pepper to the tomato and olive mixture.

You can substitute Kalamata olives with other black or green olives, according to your preferences.

For a lighter version, reduce the amount of olive oil.

This dish can be kept in the refrigerator for 2 days. It can also be frozen for later consumption.