Sweet 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
Preheat oven to 400°F
Slice the whole head of garlic in half through the center between the stem and root tip.
Slice the tomatoes in half.
Lay out a square of parchment on your work surface.
Arrange the cherry tomatoes in the center of the parchment.
Add the pitted kalamata olives.
Arrange the garlic with the cut face up, in the middle of the tomatoes.
Sprinkle the tomatoes and cod with the chili flakes.
Place the cod on top, using the garlic as a platform.
Top with capers.
Pour olive oil over the top.
Seal the parchment by matching 2 corners, then rolling the open edge in towards the contents of the packet.
Place the pouch on an oven-safe dish with a rim (in case of leaks). Bake for 20 minutes.