Provençal Cod Fillet with Cherry Tomatoes and Olives 🐟

Preheat your oven to 200°C (400°F).

Prepare the tomato and olive base:

Heat 1 tablespoon of olive oil in a large ovenproof skillet or frying pan over medium heat.

Add the chopped onion and garlic, sauté until softened and fragrant (about 3-4 minutes).

Add the halved cherry tomatoes, olives, and capers (if using). Cook for another 5 minutes until the tomatoes start to soften.

Stir in the Herbes de Provence, lemon zest, and a pinch of salt and pepper.

Add the cod fillets:

Push the tomato mixture to the sides of the pan and place the cod fillets in the center.

Drizzle the remaining olive oil over the fish and season with salt, pepper, and a squeeze of fresh lemon juice.

Bake:

Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the cod is opaque and flakes easily with a fork.

Serve:

Garnish with freshly chopped parsley.

Serve with crusty bread, rice, or a simple green salad.