Sheet Pan Cod with Roasted Cherry Tomatoes and Olives

Ingredients

• 1½ lb cod fillets
• 1½ pint cherry tomatoes
• ½ cup Kalamata olives
• ½ red onion
• 3 clove garlic
• ¼ cup fresh parsley (optional)
• 3 tbsp olive oil
• 1 tsp dried oregano
• ½ tsp salt
• ¼ tsp black pepper
• 1 lemon (optional)

Steps

1. Preheat oven to 400°F (200°C). Line a large sheet pan with parchment paper.
2. Halve the cherry tomatoes, thinly slice the red onion, and mince the garlic. Pit and halve the Kalamata olives if not already done.
3. On the prepared sheet pan, combine cherry tomatoes, red onion, garlic, olives, 2 tablespoons of olive oil, oregano, salt, and pepper. Toss to coat evenly and spread in a single layer.
4. Roast for 10-12 minutes, until tomatoes begin to soften and burst.
5. Pat the cod fillets dry. Place the cod among the vegetables on the sheet pan. Drizzle the remaining 1 tablespoon of olive oil over the cod and season with a pinch of salt and pepper.
6. Return the sheet pan to the oven and roast for another 10-15 minutes, or until the cod is opaque and flakes easily with a fork.
7. Garnish with fresh parsley and a squeeze of fresh lemon juice, if desired, before serving.