By Juanita Franco
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Quarter the baby potatoes and place them on the baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat and spread them evenly.
Roast the potatoes in the oven for about 25-30 minutes, or until golden brown and tender.
In a small bowl, combine the cherry tomatoes, olives, juice of half the lemon, 1 tablespoon olive oil, and 0.5 teaspoon of salt. Toss to mix well and set aside to marinate.
Place the cod fillets on a parchment-lined baking dish. Drizzle with 1 tablespoon olive oil and season with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Place lemon slices from the remaining half over the fillets.
Bake the cod in the oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the cod is baking, heat a large pan over medium-high heat. Add a drizzle of olive oil and minced garlic (about 3 cloves). Sauté until fragrant, about 1 minute.
Add the kale to the pan and season with a pinch of salt and pepper. Sauté until wilted and tender, about 3-4 minutes.
Once everything is cooked, plate the baked cod alongside roasted potatoes and sautéed kale. Top the cod with the tomato-olive relish before serving.
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By Juanita Franco
This Dinner Seafood Gluten-Free recipe is ready in 45 minutes and features cod fillets, cherry tomatoes, olives (pitted) and other delicious ingredients. Contains 420 calories total.
Preheat your oven to 200°C (400°F). Line a large baking sheet with parchment paper.
Quarter the baby potatoes and place them on the baking sheet. Drizzle with 1 tablespoon of olive oil, and season with 0.5 teaspoon of salt and 0.5 teaspoon of black pepper. Toss to coat and spread them evenly.
Roast the potatoes in the oven for about 25-30 minutes, or until golden brown and tender.
In a small bowl, combine the cherry tomatoes, olives, juice of half the lemon, 1 tablespoon olive oil, and 0.5 teaspoon of salt. Toss to mix well and set aside to marinate.
Place the cod fillets on a parchment-lined baking dish. Drizzle with 1 tablespoon olive oil and season with 0.5 teaspoon salt and 0.5 teaspoon black pepper. Place lemon slices from the remaining half over the fillets.
Bake the cod in the oven for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
While the cod is baking, heat a large pan over medium-high heat. Add a drizzle of olive oil and minced garlic (about 3 cloves). Sauté until fragrant, about 1 minute.
Add the kale to the pan and season with a pinch of salt and pepper. Sauté until wilted and tender, about 3-4 minutes.
Once everything is cooked, plate the baked cod alongside roasted potatoes and sautéed kale. Top the cod with the tomato-olive relish before serving.
Calories per Serving: 420
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