Oven-baked Cod with Tomato, Olives & Herb Crust

Ingredients

• 2cod fillet — approx. 150 g per piece
• 250 gcherry tomatoes
• 75 ggreen olives — pitted
• 1red onion — small
• 1 clovegarlic
• 40 gpanko
• 20 gParmesan cheese
• 10 gflat-leaf parsley — fresh
• 2 tbspolive oil
• ½ tsporegano — dried
• ¼ tspsea salt — fine
• ¼ tspblack pepper — freshly ground

Method

1. 1

   Preheat the oven to 200 °C.

2. 2

   Halve the cherry tomatoes and cut the red onion into thin wedges.

3. 3

   Spread the tomatoes, red onion, and olives over an oven dish. Mix with 1 tbsp olive oil, oregano, and half of the salt and pepper.

4. 4

   Place the dish in the oven for 8 minutes.

5. 5

   Meanwhile, finely chop the garlic and parsley.

6. 6

   Mix the panko with Parmesan cheese, garlic, parsley, and 1 tbsp olive oil.

7. 7

   Pat the cod dry and season with the remaining salt and pepper.

8. 8

   Remove the oven dish from the oven and place the cod among the tomatoes and olives.

9. 9

   Spread the panko mixture over the top of the fish and press it lightly.

10. 10

    Bake for another 12–15 minutes, until the cod is just cooked through and the herb crust is golden brown.

11. 11

    Serve directly from the oven dish.