One Dish Baked Mediterranean Fish

I haven’t been the most inspired home cook lately as the busyness of the holiday season has already exhausted me (stir fry and soups are my go-to at this point), so I’m going back to my easy bake meals for dinner! I’ve wanted to cook more fish, so I asked my dad to share a bag of cod fillets with me in anticipation of this baked Mediterranean fish dish. I love all types of fish and cod is light, flaky, and meaty at the same time—perfect for a zingy dinner like this one. Some of my favorite flavors are bright, citrusy, and briny with bite, which basically encompasses the flavorful topping over the Mediterranean fish! I covered the three fillets with punchy olives, capers, sun dried tomatoes, and lemons and flavored the meal with sweet tomatoes, and a heaping of oregano to break up the acidity. I love how easily this meal came together and that it left extra veggie topping to eat with tuna salad the next day!

Ingredients:

• White fish fillets of your choice (I love cod and had three pieces I had to use up)
• One small lemon
• One cup of sun dried tomatoes
• Two cups of cherry tomatoes
• 3/4 cup of green and Kalamata olives (I used a Greek marinated mixture)
• 1/2 cup of capers
• 1/4 cup of olive oil or sun dried tomato oil
• Salt, pepper, oregano, red pepper flakes, and honey to taste

Instructions:

1. Preheat oven to 425
2. Pat dry each fish piece and place in a small baking dish
3. Season fish very lightly with salt and pepper
4. Halve cherry tomatoes
5. Slice olives and sun dried tomatoes into thin strips
6. Dump cut veggies and capers into a large bowl
7. Halve lemon and juice one half over veggies and capers
8. Slice other half of lemon extremely thinly
9. Add olive oil, pepper, oregano, red pepper flakes, and honey to bowl mixture
10. Place lemon slices around fish pieces
11. Pour bowl mixture and ingredients over fish
12. Bake in oven for 12-15 minutes or until fish is slightly flakey
13. Serve on top of pasta, rice, salad, or couscous and enjoy!