Cod with Tomatoes and Capers
2 portions
35mSweet tomatoes and briney capers and olives form a brothy base for tender, flakey cod.
What you will need
Parchment Paper, optional
1 head Garlic
8 oz. Cherry Tomatoes
1/4 cup Pitted Kalamata Olives
1/8 tsp Chili Flakes
1/2 lb Black Cod
1 tsp Capers
1 Tbsp Olive Oil
(Nutritional facts 126 calories, 8.06 g fat, 7.13 g carbohydrates, 6.32 g protein, 22 mg cholesterol, 147 mg sodium)How to cook
1
2
Preheat oven to 400°F
3
Slice the whole head of garlic in half through the center between the stem and root tip.
4
Slice the tomatoes in half.
5
Lay out a square of parchment on your work surface.
6
Arrange the cherry tomatoes in the center of the parchment.
7
Add the pitted kalamata olives.
8
Arrange the garlic with the cut face up, in the middle of the tomatoes.
9
Sprinkle the tomatoes and cod with the chili flakes.
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Place the cod on top, using the garlic as a platform.
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Top with capers.
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Pour olive oil over the top.
13
Seal the parchment by matching 2 corners, then rolling the open edge in towards the contents of the packet.
14
Place the pouch on an oven-safe dish with a rim (in case of leaks). Bake for 20 minutes.
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